About this recipe
A moist lemon and pistachio loaf cake with a sweet glaze, combining ground pistachios, citrus zest and yogurt for a tender crumb. Perfect for afternoon tea or as a light dessert served…
Prep
15m
Cook
60m
Serves
Rating
—
Total time · 1h 15m
Ingredients
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1.5 cups all-purpose flour
1 cup shelled pistachios — finely chopped
1 cup granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
3 large eggs
0.5 cup vegetable oil
0.5 cup plain yogurt
0.25 cup milk
1 teaspoon vanilla extract
1 teaspoon pistachio extract
1 lemon zest — from one lemon
1 cup powdered sugar — for glaze
2 tablespoons lemon juice — for glaze
Instructions
Step by step
- 1
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- 2
In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
- 3
In another bowl, beat the eggs, then add the vegetable oil, yogurt, milk, vanilla extract, pistachio extract and lemon zest. Mix until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 6
Bake for 50-, or until a toothpick inserted into the center comes out clean.
- 7
Allow the loaf to cool in the pan for before transferring to a wire rack to cool completely.
- 8
For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf and sprinkle with additional chopped pistachios.
Per serving
serves 10AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Edit on 2026-08-12
Edited 8/12/2026, 10:31:04 AM
Edit on 2026-08-12
Edited 8/12/2026, 10:31:52 AM
