Lemon and Pistachio Loaf Cake with Raspberry Glaze
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This lemon and pistachio loaf cake with raspberry glaze is moist, bright with lemon and uses real pistachios for a nutty flavor. The simple two ingredient raspberry glaze adds another layer of sweet and tart to this easy loaf cake recipe. You only need about 15 minutes of prep time to get this pistachio loaf cake into the oven and it makes for the best breakfast, brunch or dessert.
Why You’ll Love This Recipe
Real Pistachios: Some recipes use pistachio pudding to achieve the pistachio flavor and green color. And although there is nothing wrong with this approach, I love minimizing processed food whenever possible. The color is not as vibrant as it is with the pistachio pudding, but I think it turns out beautiful, especially with the pink raspberry glaze drizzled on top.
Flavorful: This loaf cake has a hint of bright lemon, nutty pistachio and tart raspberry. It all comes together for such a flavorful loaf cake!
What I Love:
- This recipe works for breakfast with a cup of coffee, as an afternoon snack or late night treat. It is versatile and always hits the spot, no matter the time of day.
Ingredients and substitutions
All-Purpose Flour: You only need all-purpose flour to make this loaf cake. If you need to make this recipe, gluten-free, use a 1:1 ratio gluten-free flour.
Baking powder & Soda: The leavening agents used.
Salt: Enhances the flavors.
Pistachios: Roasted and shelled plain pistachios. You can use salted or unsalted.
Sugar: Sweetness the loaf cake.
Lemon juice & zest: Adds a bright citrus flavor in the loaf cake.
Milk: Adds moisture. You can use any percent milk or use a plant based unsweetened milk.
Eggs: Provides structure to the cake.
Oil: A neutral oil keeps this loaf moist. Avocado, canola or vegetable oil are all great choices.
Greek Yogurt: Another layer of moisture. Use a plain Greek yogurt. Alternatives are sour cream, plain yogurt or plain plant based yogurt.
Vanilla Extract: Adds to the flavor.
Raspberry Glaze: The raspberry glaze is made with just ingredients. Powered sugar and raspberries.
How to make pistachio lemon loaf cake
- Preheat the oven to 350 degrees F. Grease or line with parchment paper a metal 9×5 loaf pan.
- Add the pistachios to a food processor or blender. Blend until the pistachios have been broken down to a sand like texture. Add the ground pistachios to a medium mixing bowl with the all-purpose flour, salt, baking powder and baking soda. Stir together and set aside.
- In a large mixing bowl, add the sugar and lemon zest. Using your hands, rub the lemon zest into the sugar for about one minute to release the oils. This will help boost the lemon flavor in the loaf.
- Add in the eggs to the lemon sugar mixture. Cream the eggs and sugar together with hand mixer on medium-high for about one minute. Add in the lemon juice, milk, Greek yogurt, oil, and vanilla extract. Whisk or beat together until smooth.
- Pour the dry ingredients into the wet and stir until just combined. Add the batter to the loaf pan and bake for 45-55 minutes or until the loaf has fully set and toothpick comes out clean when inserted into the center. Let the loaf cake cool completely.
- Once the loaf cake has cooled, make the raspberry glaze by adding the raspberries to a mesh strainer over a measuring cup. Using a fork or spoon, press down firmly on the raspberries, letting the juice from the raspberries drip into the measuring cup. Continue this until you have roughly 1/4 cup of raspberry juice. Discard the raspberry seeds in the mesh strainer. Sift the powered sugar into a medium bowl. Pour the raspberry juice over the powered sugar and whisk together until smooth. Slowly pour the raspberry glaze over the cooled pistachio loaf. Enjoy!
Sara’s Tip
Wait to make the raspberry glaze until you are ready to drizzle over the pistachio loaf. If you make the glaze too early, it will start to thicken and harden, making it harder to drizzle over the cake.
Recipe FAQ
How to store leftovers
If you do not drizzle on the raspberry glaze right away, the loaf cake can sit at room temperature for about 3 days. But once you glaze the loaf cake, I recommend storing any leftovers in the refrigerator for up to 4 days.
Can I use bottled lemon juice?
You can use bottled lemon juice but for the best and brightest lemon flavor, I recommend juicing fresh lemons. Especially since you will need the lemon zest, might as well use the whole lemon!
Can I use another type of nut in place of pistachio?
This recipe was tested and made for pistachios. They bring the perfect flavor to complement the lemon and raspberry. I do not recommend swapping for another nut.
Can I use frozen raspberries?
Yes, you can frozen raspberries instead of fresh to make the glaze. You will need to defrost the raspberries a little so you can get the juice easily.
What is the best loaf pan to use?
I also recommend using a dark metal loaf pan for best results. They heat evenly and will not burn the edges of your loaf cake.
Ceramic and glass can sometimes cause extra browning on the loaf.
What to serve with pistachio loaf cake
You can enjoy this pistachio treat just on its own. Or make add a dollop of Greek yogurt for protein. You can also serve it with savory breakfast or brunch recipes, such as these freezer friendly breakfast sandwiches.
Another option is to add more sweetness to the loaf cake and top a slice with whipped cream or vanilla ice cream!
If you give this lemon and pistachio loaf cake with raspberry glaze a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
If you love pistachio, you should also check out my pistachio and cream cheese coffee cake recipe.
From my kitchen to yours, happy baking! I hope you love this pistachio loaf cake as much as we do!
Lemon Pistachio Loaf Cake with Raspberry Glaze.
Ingredients
- 1/2 C. (100 g) Greek yogurt
- 1/2 C. (112 g) Oil (Canola or Avocado work well)
- 2 eggs
- 1/2 C. (122 g) Milk
- 1/2 C. (100 g) Sugar
- 2 Tbsp. (12 g) Lemon zest
- 1/4 C. (61 g) Lemon juice
- 1 tsp. (4 g) Vanilla extract
- 1 1/2 C. (190 g) All-Purpose Flour
- 1/2 C. (60 g) Pistachio (shelled)
- 1/2 tsp. (3 g) Salt
- 2 tsp. (9 g) Baking powder
- 1/2 tsp. (2 g) Baking soda
Raspberry Glaze
- 1 1/2 C. (180 g) Powdered Sugar
- 1 C. (120 g) Raspberries
Instructions
- Preheat the oven to 350 degrees F. Grease or line with parchment paper a metal 9×5 loaf pan.
- Add the pistachios to a food processor or blender. Blend until the pistachios have been broken down to a sand like texture. Add the ground pistachios to a medium mixing bowl with the all-purpose flour, salt, baking powder and baking soda. Stir together and set aside.
- In a large mixing bowl, add the sugar and lemon zest. Using your hands, rub the lemon zest into the sugar for about one minute to release the oils from the lemon. This will help boost the lemon flavor in the loaf.
- Add in the eggs to the lemon sugar mixture. Cream the eggs and sugar together with hand mixer on medium-high for about one minute. Add in the lemon juice, milk, Greek yogurt, oil, and vanilla extract. Whisk or beat together until smooth.
- Pour the dry ingredients into the wet and stir until just combined. Add the batter to the loaf pan and bake for 45-55 minutes or until the loaf has fully set and toothpick comes out clean when inserted into the center. Let the loaf cake cool completely.
- Once the loaf cake has cooled, make the raspberry glaze by adding the raspberries to a mesh strainer over a measuring cup. Using a fork or spoon, press down firmly on the raspberries, letting the juice from the raspberries drip into the measuring cup. Continue this until you have roughly 1/4 cup of raspberry juice. Discard the raspberry seeds in the mesh strainer. Sift the powered sugar into a medium bowl. Pour the raspberry juice over the powered sugar and whisk together until smooth. Slowly pour the raspberry glaze over the cooled pistachio loaf. Enjoy!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
