Indulge in a delightful treat with this Pistachio Lemon Cake Loaf, where the richness of pistachios meets the bright, tangy flavor of lemon. This cake loaf is not only moist and flavorful but also boasts a wonderful texture, thanks to the finely ground pistachios folded into the batter. Topped with a sweet and tangy lemon glaze and a sprinkle of chopped pistachios, this cake is perfect for afternoon tea, a special dessert, or a delightful snack. Easy to make and packed with flavor, this loaf is sure to become a favorite in your baking repertoire.
Ingredients:
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) shelled pistachios, finely ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- Zest of 1 lemon
- Juice of one lemon (approximately 2 tablespoons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons lemon juice (adjust to desired consistency)
- 1/4 cup (30g) chopped pistachios for topping (optional)
Instructions:
1. Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Prepare a 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper to make removing the cake easier.
2. Prepare the Dry Ingredients:
- In a medium bowl, combine the all-purpose flour, finely ground pistachios, baking powder, baking soda, and salt. Mix well and set aside.
3. Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar until the mixture is light and airy, about 3-4 minutes. This helps ensure a soft texture in the final product.
4. Add the Wet Ingredients:
- Add the eggs individually, mixing thoroughly after each one until fully blended.
- Gradually add the buttermilk, mixing just until combined. The batter may look slightly curdled at this stage, but it will come together once the dry ingredients are added.
5. Combine Wet and Dry Ingredients:
- Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand just until the batter is smooth and no flour pockets remain.
6. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top of the cake is browning too quickly, loosely cover it with aluminum foil during the last 10-15 minutes of baking.
7. Prepare the Lemon Glaze:
- While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and 2-3 tablespoons of lemon juice in a small bowl. Adjust the lemon juice to achieve your desired glaze consistency.
8. Cool and Glaze the Cake:
- After baking, take the cake out of the oven and let it rest in the pan for 10 minutes. Then, move the loaf to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled cake, allowing it to cascade down the sides. For an extra touch, sprinkle the top with chopped pistachios while the glaze is still wet.
Conclusion:
This Pistachio Lemon Cake Loaf is a delightful combination of nutty and zesty flavors, offering a moist, tender crumb with a refreshing citrus kick. The richness of the pistachios pairs perfectly with the bright lemon, while the sweet glaze adds an irresistible finish. Whether you’re serving it for a special occasion or enjoying a slice with your afternoon tea, this cake loaf is sure to impress with its sophisticated flavors and beautiful presentation. Enjoy a slice of this delectable treat, and savor the harmony of pistachio and lemon in every bite!