Lemon Pistachio Loaf Cake with Raspberry Glaze.
This loaf cake uses fresh lemons and real pistachios to create a flavorful yet simple loaf cake. A two ingredient raspberry glaze that is drizzled over the loaf cake adds a sweet and tart touch to this recipe. It makes for the perfect breakfast, snack or dessert the whole family will love.
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 9x5 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
Storage: Once you add the raspberry glaze, store any leftovers in the refrigerator for up to 4 days.
Nutrition
Serving: 1sliceCalories: 329kcalCarbohydrates: 83gProtein: 9gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 34mgSodium: 292mgPotassium: 235mgFiber: 4gSugar: 15gVitamin A: 125IUVitamin C: 11mgCalcium: 116mgIron: 3mg
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.