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

Scale

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