This bright, refreshing lemon loaf combines crushed pistachios with a tangy lemon glaze and a sprinkling of pistachios on top — ideal for breakfast, dessert, or afternoon tea.
It’s the perfect weekend treat.
Spring feels especially lovely with a simple lemon loaf to enjoy alongside coffee or tea.
This loaf is studded with pistachios and finished with a bright lemon glaze. It’s sweet, light, and perfectly spring-like.
I love baking this when we move from colder weather into warmer days. The citrus notes feel fresh and bright — and calling it a “loaf” makes it feel a little less indulgent than cake. Loaves and quick breads are excellent for breakfast, though cake for breakfast is always a delightful option.
I have a beloved Greek yogurt lemon loaf recipe that my kids adore, inspired by a favorite lemon loaf. The yogurt gives this loaf a tender crumb and a pleasant tang while keeping it moist. It’s one of those recipes that’s excellent warm, sliced, or alongside a cup of tea.
Pistachios are a favorite of mine as well. I finely crush some to fold into the batter and reserve a handful to sprinkle over the glaze for extra texture and color. While I wasn’t always a fan of nuts in desserts, this combination of lemon and pistachio won me over.
Lemon + pistachio is a simple, lovely pairing.
Pistachio Lemon Loaf
Pistachio Lemon Loaf
1
loaf cake
30 mins
1 hr
1 hr
2 hrs
30 mins
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Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup crushed pistachios (roasted ok, unsalted preferred)
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 tablespoon vanilla extract
- 1 cup plain Greek yogurt
- lemon glaze
- 1 lemon (zest freshly grated)
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped pistachios
Instructions
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Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick baking spray.
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In a small bowl, whisk together the flour, baking powder, salt, and crushed pistachios.
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In the bowl of an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 5 minutes. Scrape down the sides as needed. Beat in the eggs one at a time, then add the lemon juice, lemon zest, and vanilla.
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Mix in half of the dry ingredients, then beat in the Greek yogurt. Add the remaining dry ingredients and combine, scraping the bowl so everything is evenly incorporated.
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Pour the batter into the prepared loaf pan. Bake 55 to 65 minutes, or until the center is set and the top is golden. Cool in the pan for 30 minutes, then gently remove and let cool completely.
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Lemon glaze: Whisk the lemon zest, powdered sugar, and lemon juice together until smooth. Pour the glaze over the cooled loaf and sprinkle with chopped pistachios.
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My slice!