Lemon Pistachio Loaf

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Put a rack in the lower third of the oven and preheat to 350°F (177°C). Grease an 8.5 x 4.5-inch loaf pan with nonstick spray.
2. Pulse the pistachios with 1 tablespoon of the flour in a small food processor until coarsely ground, stopping before they become fine crumbs.
3. In a medium bowl, whisk the ground pistachios with the remaining flour, baking powder and salt. Set aside.
4. With a paddle on medium-high speed, beat the butter, sugar and lemon zest for about 3 minutes until light and creamy. On low speed, add the eggs one at a time, letting each one fully combine. Then add the sour cream, lemon juice, vanilla and almond extract and beat on medium until combined, scraping the bowl as needed. The mixture may look curdled; that is fine.
5. Add the dry ingredients and beat on low until just combined, finishing by hand if needed. The batter is thick. Spread it evenly into the pan.
6. Bake for 65 to 75 minutes, loosely tenting with foil halfway through. It is done when a toothpick in the centre comes out mostly clean with a few moist crumbs.
7. Cool in the pan on a rack for 1 hour. Remove from the pan and set directly on the rack over parchment or a baking sheet.
8. Whisk the sifted icing sugar, lemon juice and cream or milk in a medium bowl. Pour over the cake while it is still slightly warm or once cool, and sprinkle with chopped pistachios if you like.
9. Let the cake cool completely before slicing. The icing sets in a couple of hours. Store at room temperature up to 3 days, or refrigerate up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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