Lemon Pistachio Loaf with Lemon Glaze
I love a lemon dessert, and this Lemon Pistachio Loaf is extra dreamy with a tangy lemon glaze and crunchy chopped pistachios on top. I used to love the lemon loaf from Starbucks when I was a kid (I still do), and this recipe feels like that loaf’s cool, older cousin – a bit more sophisticated, but still classic.
Recipe Details
Lemon Pistachio Loaf Ingredients
To make this recipe, you will need the following ingredients:
- Shelled pistachios
- Superfine brown rice flour
- Millet flour
- Baking powder
- Sea salt
- Lemon zest
- White sugar
- Eggs
- Olive oil
- Vanilla extract
- Plain Greek yogurt
- Powdered sugar
- Lemon juice
*Continue scrolling for the full recipe with measurements.
Equipment
To make this recipe, you will need the following equipment:
- 9 x 5 inch loaf pan
- High-speed blender or food processor
How to Make Lemon Pistachio Loaf
Make the Pistachio Flour
Add the shelled pistachios to a high-speed blender or food processor. Blend on high until the pistachios resemble a coarse meal, stopping to scrape down the sides as needed. Do not overblend the pistachios. If you blend them for too long, they will begin to release their oils and will be on their way to becoming a pistachio butter—delicious, but not what we want here.
Prepare the Loaf Batter
Preheat the oven to 350ºF. Grease and line a 9 x 5 inch loaf pan with parchment paper. I love this trick for perfectly lining a loaf pan.
Transfer the pistachio flour from the blender to a medium mixing bowl. Sift in the brown rice flour, millet flour, baking powder, and fine sea salt. Whisk well to combine.
Measure the white sugar into a large mixing bowl. Add the lemon zest, then use your fingers to pinch the zest into the sugar. The zest should be well distributed and very fragrant. This step helps to release the zest’s essential oils, resulting in a more intense lemon flavour. Add the eggs, olive oil, vanilla extract, and Greek yogurt, then whisk well.
Pour the dry ingredients over the wet, then fold in using a baking spatula until just combined. Do not overmix!
Bake and Cool the Lemon Pistachio Loaf
Pour the loaf batter into your prepared loaf pan, then transfer it to the oven. Bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean.
Allow the loaf to cool in its pan for 20 minutes before transferring it to a wire rack to cool completely. The loaf has to be completely cool before adding the glaze; otherwise, the glaze will just melt right off the top.
I like to bake my loaf after dinner and then let it cool overnight and glaze it in the morning. This takes a bit of willpower, but you can be sure your glaze won’t melt off this way!
Add the Lemon Glaze and Garnish
To make the lemon glaze, sift the powdered sugar into a medium mixing bowl. Whisk in the lemon juice until completely combined.
Spoon the glaze over the cooled lemon pistachio loaf, spreading gently with the back of the spoon. Sprinkle over some chopped pistachios and lemon zest to garnish.
Serve immediately, or store, well wrapped, at room temperature for up to four days.
More Delicious Snacking Loaves
If you loved this Lemon Pistachio Loaf recipe, be sure to try these other delicious snacking loaves:
Strawberry Rhubarb Crumble Loaf
Chocolate Swirl Banana Bread with Walnuts
If you make this recipe, be sure to leave a review or comment! I love to hear from you. As always, if you make this recipe, be sure to tag me on Instagram so I can see your creations.
xx
Ashley
Lemon Pistachio Loaf with Lemon Glaze
Equipment
- 1 9x5 inch loaf pan
- High speed blender or food processor
Ingredients
Lemon Pistachio Loaf
- 1 cup shelled pistachios (125 grams)
- 1/2 cup superfine brown rice flour (77 grams)
- 1/2 cup millet flour (60 grams)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon lemon zest (from approximately 2 lemons)
- 1 cup white sugar (195 grams)
- 3 large eggs, at room temperature
- 1/2 cup olive oil
- 2 teaspoons vanilla extract
- 1/2 cup plain Greek yogurt, at room temperature (125 grams)
Lemon Glaze
- 1 cup powdered sugar
- 1½ tablespoons fresh lemon juice
- 1 tablespoon chopped pistachios
- Lemon zest (optional)
Instructions
- Preheat the oven to 350°F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
- Add the shelled pistachios to a high-speed blender or food processor. Blend on high until the pistachios resemble a coarse meal. Do not overblend, as the pistachios will start to release their oils if blended for too long. Transfer the pistachio meal to a medium mixing bowl.
- To the pistachio bowl, sift in the brown rice flour, millet flour, baking powder, and fine sea salt. Whisk to combine.
- Measure the sugar into a large mixing bowl. Add in the lemon zest, then use your fingers to pinch the zest into the sugar. The zest should be well distributed and very fragrant. Add the eggs, olive oil, vanilla, and yogurt. Whisk well.
- Scrape the dry ingredients into the wet and fold in with a baking spatula until just combined. Do not overmix! Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted in the top of the cake comes out clean.
- Allow the loaf to cool for 20 minutes in the pan before transferring it to a cooling rack to cool completely. The loaf must be completely cool before you glaze it; otherwise, the glaze will melt off.
Glaze the Lemon Pistachio Loaf
- Sift the powdered sugar into a medium mixing bowl. Add the lemon juice and whisk until fully combined.
- Spoon the glaze onto the cooled loaf and spread gently using the back of your spoon. Sprinkle over the chopped pistachios and some lemon zest to garnish.
- Enjoy immediately, or store, well wrapped, at room temperature for up to four days.