There’s something magical about the combination of pistachios and lemon. The nutty richness of pistachios pairs perfectly with the bright, zesty freshness of lemon, creating a loaf that’s irresistibly moist, tender, and full of flavor. Whether you’re looking for a delightful breakfast treat, a sweet afternoon snack, or a crowd-pleasing dessert, this Pistachio Lemon Loaf is bound to become a favorite!
The best part? It’s incredibly easy to make. A simple mix of pantry staples, a handful of pistachios, and a touch of lemon zest bring this loaf to life. Plus, it keeps well, making it perfect for meal prep or gifting. Let’s get baking!
Why You’ll Love This Pistachio Lemon Loaf
- Bright and flavorful – The citrusy tang of lemon enhances the nutty depth of pistachios
- Moist and tender – Thanks to yogurt and vegetable oil, this loaf has a soft, melt-in-your-mouth texture
- Simple ingredients, big flavor – Everything you need is likely already in your kitchen
- Perfect for any time of day – Enjoy it with coffee in the morning or as an elegant dessert after dinner
What Does This Pistachio Lemon Loaf Taste Like?
Imagine biting into a soft, slightly dense, and buttery loaf with little crunchy bits of pistachio in every bite. The lemon zest adds a refreshing citrusy kick, balancing the sweetness beautifully. It’s subtly sweet—not overpowering—so it pairs well with a warm cup of tea or coffee.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour – Provides structure to the loaf
- 1 cup shelled pistachios, finely chopped – Adds a delightful crunch and nutty flavor
- 1 cup granulated sugar – Sweetens the loaf just enough
- 1 teaspoon baking powder – Helps the loaf rise
- ½ teaspoon baking soda – Works with the yogurt to keep the loaf tender
- ½ teaspoon salt – Enhances the flavors
- 3 large eggs – Adds moisture and helps bind everything together
- ½ cup vegetable oil – Keeps the loaf soft and moist
- ½ cup plain yogurt – Adds a slight tang and richness
- ¼ cup milk – Helps create a smooth batter
- 1 teaspoon vanilla extract – Adds warmth and depth of flavor
- Zest of 1 lemon – Brings in that bright citrusy freshness
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Hand or stand mixer (optional)
- Loaf pan (9×5 inches)
- Parchment paper
- Cooling rack
- Zester or grater
Ingredient Substitutions & Additions
- Swap the yogurt – Use sour cream or Greek yogurt for a slightly richer texture
- Make it dairy-free – Substitute the yogurt and milk with non-dairy alternatives like almond yogurt and oat milk
- Add a glaze – Drizzle a lemon glaze over the loaf for extra sweetness
- Go extra nutty – Fold in additional chopped nuts, like almonds or walnuts, for added crunch
How to Make Pistachio Lemon Loaf
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it with cooking spray or butter
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, chopped pistachios, sugar, baking powder, baking soda, and salt. Set aside
Step 3: Whisk Wet Ingredients
In a separate large bowl, whisk together eggs, vegetable oil, yogurt, milk, vanilla extract, and lemon zest until smooth and well combined
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix!
Step 5: Bake the Loaf
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean
Step 6: Cool and Serve
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
What to Serve with Pistachio Lemon Loaf
- A cup of hot coffee or tea
- A dollop of whipped cream or mascarpone
- A drizzle of honey or lemon glaze
- A scoop of vanilla or pistachio ice cream
Tips for the Best Pistachio Lemon Loaf
- Use fresh lemon zest for the brightest flavor
- Finely chop the pistachios so they blend well into the batter
- Don’t overmix the batter—this ensures a soft, tender crumb
- Let the loaf cool completely before slicing for clean, even cuts
How to Store Pistachio Lemon Loaf
- Room temperature – Store in an airtight container for up to 3 days
- Refrigerator – Keep in the fridge for up to a week for maximum freshness
- Freezer – Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving
Frequently Asked Questions
Can I use salted pistachios?
Yes! Just reduce the salt in the recipe to ¼ teaspoon to balance the flavors
Can I make this loaf gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version
Can I make muffins instead of a loaf?
Absolutely! Pour the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes
Does this loaf need a glaze?
No, but a simple lemon glaze (powdered sugar + lemon juice) can add an extra touch of sweetness!
Final Thoughts: Why You Should Try This Recipe
This Pistachio Lemon Loaf is everything you could want in a homemade baked good—moist, flavorful, and incredibly satisfying. Whether you enjoy it with your morning coffee, as an afternoon treat, or as a show-stopping dessert, it’s guaranteed to impress
If you love this recipe, you might also enjoy:
- Best Yogurt Cake – A soft and fluffy cake made with yogurt for the perfect texture
- Lemon Cream Cheese Pound Cake – A rich, velvety pound cake bursting with lemon flavor
- Banana Loaf with Walnuts – A classic, moist banana bread loaded with crunchy walnuts
Give it a try and let me know how it turns out! Share your photos on Pinterest, leave a review, and don’t forget to subscribe for more delicious recipes. Happy baking!
Nutritional Information (Per Slice – Approximate)
- Calories: 260
- Fat: 14g
- Carbohydrates: 30g
- Protein: 5g
- Sugar: 15g
Let me know if you try this recipe—I’d love to hear what you think! 😊
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Pistachio Lemon Loaf – A Bright and Nutty Delight!
- Total Time: 55 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Diet: Vegetarian
Description
This Pistachio Lemon Loaf is a moist, tender, and flavorful cake that perfectly balances the nutty richness of pistachios with the bright, citrusy zing of lemon. Made with yogurt for extra softness and a light, fluffy texture, this easy-to-make loaf is perfect for breakfast, afternoon tea, or dessert. Serve it as-is or drizzle it with a lemon glaze for an extra sweet touch!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup shelled pistachios, finely chopped
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup vegetable oil
- ½ cup plain yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together eggs, vegetable oil, yogurt, milk, vanilla extract, and lemon zest until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—avoid overmixing.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor, add ½ teaspoon of almond extract or a sprinkle of cardamom.
- If using salted pistachios, reduce the added salt to ¼ teaspoon.
- Store at room temperature for up to 3 days, in the fridge for up to a week, or freeze slices for up to 3 months.
- Turn this into pistachio lemon muffins by baking in a muffin tin at 350°F (175°C) for 18-22 minutes.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American, Mediterranean-inspired
Keywords: istachio lemon loaf, lemon pistachio cake, easy loaf cake, yogurt loaf, lemon bread