Lemon Pistachio Loaf Cake

Lemon pistachio loaf is a moist and delicious cake with crunchy pistachios and a zesty lemon glaze that is like a symphony of flavors and textures that will leave you wanting more. The tangy lemon and nutty pistachios create a unique and delightful taste. It is perfect for breakfast, brunch, or serving as a dessert.

There's nothing quite like the smell of freshly baked bread wafting through your home, and when it's a lemon pistachio loaf bread, the scent is even more heavenly. This moist, delicious quick bread is perfect for breakfast, brunch, or a mid-day snack. In fact, I think it's perfect for dessert too; that's why I'm calling it a lemon pistachio loaf cake!

The tangy lemon and nutty pistachios create a unique and delightful flavor profile. You take a bite, and it's like a burst of sunshine in your mouth. The moist and fluffy cake is studded with crunchy pistachios and the zesty lemon glaze adds just the right amount of sweetness. Whether you're a seasoned baker or just looking for a new recipe, this lemon pistachio loaf bread will surely become a favorite in your household.

So, if you're looking for a new treat or want to indulge in a little slice of heaven, give this lemon pistachio loaf with a lemony glaze bread a try. You won't be disappointed.

Why You'll Bake This Lemon Quick Bread Recipe Again

A lemon pistachio loaf with lemon glaze is a delicious combination of flavors and textures that work together to create a dynamite snacking cake.

Flavor: The tartness of the lemon complements the crunchy sweetness of the pistachios. Lemon has a bright, tangy flavor that pairs well with the nutty sweetness of pistachios. This balance of flavors creates a complex and delicious taste. Also, the lemon glaze on top of the loaf adds a sweet, tangy flavor that complements the flavors of the loaf itself. The glaze also adds moisture as well, which helps keep the loaf from becoming dry.

Texture: Pistachios have a firm, crunchy texture that contrasts nicely with the soft, moist texture of the lemon loaf.

Ingredients Needed

• all-purpose flour
• baking powder
• baking soda
• kosher salt
• butter, softened to room temperature
• granulated sugar
• 2 large eggs
• lemons (for juice and zest) – I used Meyer lemons, but any lemon would work
• buttermilk
• pistachios
• powdered sugar

See the recipe card below for quantities.

How to Make

1. Whisk the dry ingredients together and set aside.
2. Beat room temperature butter and granulated sugar until creamed and combined.
3. Add room-temperature eggs, one at a time.
4. Beat in fresh lemon juice and lemon zest.
5. Alternate adding the buttermilk and dry ingredients into the wet ingredients.
6. Add chopped pistachios and bake cake!
7. Let the lemon pound cake cool in the pan for 10-15 minutes, remove it from the pan, and let it cool completely on a wire rack.
8. Make the lemon glaze and pour glaze on top of the lemon pistachio loaf!

Recommended Equipment & Tools

Special Tools (affiliate links): Stand Mixer or Handheld Mixer | 8.5 x 4.5 x 2.75-inch loaf pan | Glass Mixing Bowls | Whisk | Zester | Parchment Paper

Lemon Loaf Storage

Cover and store leftover loaf at room temperature for 2 days or in the refrigerator for up to 1 week.

This bread can be frozen unglazed. Allow the lemon loaf to cool completely after baking. Wrap the lemon loaf tightly in plastic wrap and then place it in a zip-top freezer bag.

When you are ready to serve the lemon loaf, remove it from the freezer and allow it to thaw overnight in the refrigerator or at room temperature on the counter. Once the lemon loaf has thawed, make the glaze and pour it on top of the loaf. The lemon loaf cake freezes well up to 3 months.

If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram and use the hashtag #homesweetfarmhome. I’d love to see what you come up with and share with our community. Cheers!

Recipe Card

Lemon Pistachio Loaf Cake

Lemon pistachio loaf is a moist and delicious cake with crunchy pistachios and a zesty lemon glaze that is like a symphony of flavors and textures that will leave you wanting more. The tangy lemon and nutty pistachios create a unique and delightful flavor. It is perfect for breakfast, brunch, or serving as a dessert.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: lemon, loaf, quick bread

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Servings: 1 loaf

Author: Shannon

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 6 tablespoons butter softened
• 1 cup granulated sugar
• 2 large eggs room temperature
• ¼ cup freshly squeezed lemon juice about 1 medium lemon
• 1 tablespoon lemon zest about 1 medium lemon
• ¾ cup buttermilk room temperature
• ¾ cup pistachios chopped

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• ¼ cup freshly squeezed lemon juice

Instructions

• Preheat your oven to 350°F and line an 8.5 x 4.5 x 2.75-inch loaf pan with parchment paper and lightly coat with cooking spray.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.
• In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in lemon juice and lemon zest.
• With the mixer on low, alternate adding the flour mixture and buttermilk until just combined, do not overmix.
• Now fold in the chopped pistachios.
• Pour batter into the prepared loaf pan and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Check after 45 minutes and tent with foil if browning too quickly.
• Allow the loaf to cool in the pan for 10-15 minutes before removing it from the pan and placing it on a wire rack to cool completely.
• After the loaf has cooled completely, prepare the lemon glaze by whisking the powdered sugar and lemon juice together in a small bowl until smooth.
• Drizzle the lemon glaze over the top of the loaf, allowing it to drip down the sides.
• Slice the loaf and serve immediately, or store in an airtight container for up to 2 days.

Notes

Cover and store leftover loaf at room temperature for 2 days or in the refrigerator for up to 1 week.

This bread can be frozen unglazed. Allow the lemon loaf to cool completely after baking. Wrap the lemon loaf tightly in plastic wrap and then place it in a zip-top freezer bag.

When you are ready to serve the lemon loaf, remove it from the freezer and let it thaw overnight in the refrigerator or at room temperature on the counter. Once the lemon loaf has thawed, make the glaze and pour it on top of the loaf. The lemon loaf cake freezes for up to 3 months.

More Tasty Recipes You'll Love