Pistachio Lemon Cake Loaf
Pistachio Lemon Cake Loaf is a delightful blend of nutty pistachios and zesty lemon, offering a bright flavor experience in every bite. Perfect for any occasion, this easy-to-make cake loaf is light, moist, and visually stunning with its green flecks. Whether enjoyed at brunch or as a midnight snack, each slice transports you to sunlit picnic days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- ¾ cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Cream the softened butter and sugar until fluffy; add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
- Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in chopped pistachios.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg