Lemon Pistachio Loaf Cake

Lemon Pistachio Loaf Cake with a lemon glaze cut into slices on a wire rack, next to a butter knife, cup of coffee and lemon juicer.

5 from 1 review

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.


Units Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup freshly squeezed lemon juice (about 1 medium lemon)
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 3/4 cup buttermilk, room temperature
  • 3/4 cup pistachios, chopped

For the Lemon Glaze:

  • 1 1/2 cups powdered sugar
  • 1/4 cup freshly squeezed lemon juice


  1. 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.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.
  3. In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Mix in lemon juice and lemon zest.
  6. With the mixer on low, alternate adding the flour mixture and buttermilk until just combined, do not overmix.
  7. Now fold in the chopped pistachios.
  8. 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.
  9. 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.
  10. 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.
  11. Drizzle the lemon glaze over the top of the loaf, allowing it to drip down the sides.
  12. Slice the loaf and serve immediately, or store in an airtight container for up to 2 days.


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.

Keywords: lemon, quick bread, loaf

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