Best 2 Lemon Pistachio Loaf Recipes
Indulge your taste buds with the tantalizing Lemon Pistachio Loaf, a symphony of zesty citrus and nutty pistachio flavors, perfectly harmonized in a moist and fluffy loaf. This delectable treat offers a delightful balance of sweetness and tang, making it an ideal accompaniment to your morning coffee, afternoon tea, or as a delightful dessert. Brace yourself for an explosion of flavors with our curated collection of recipes that showcase the versatility of this classic loaf. From a traditional Lemon Pistachio Loaf bursting with citrusy goodness to a decadent Lemon Pistachio Loaf with Cream Cheese Swirl that adds a creamy touch, we've got you covered. And for those seeking a gluten-free option, our Gluten-Free Lemon Pistachio Loaf is a delightful alternative that doesn't compromise on taste. So, embark on a culinary journey and discover the perfect Lemon Pistachio Loaf recipe that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
LEMON-PISTACHIO LOAF
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Provided by Ochre Bakery, Detroit, MI
Categories Bon Appétit Dessert Breakfast Cake Lemon Juice Pistachio Bread Lemon Dairy Free Vegetarian Vegan Olive Oil Soy Free Peanut Free
Yield Makes 1 (9x5") loaf
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 325°F. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release).
- Pulse pistachios in a food processor until finely ground (it's okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful.
- Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine, being very careful not to overmix (this batter contains a high ratio of liquid, which means it can get gummy if overworked). Pour into prepared pan and tilt to distribute; batter should come halfway up the sides.
- Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.
- Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.
- Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.
LEMON PISTACHIO LOAF
Categories Citrus
Number Of Ingredients 10
Steps:
- heat over to 325
- line 9x5 bread pan w/parchment paper, leaving overhang on long sides
- grind pistachios in food processor; reserve 1 T
- mix zest, flour, sugar, pistachios, baking powder and salt in large bowl
- whisk olive oil, 2 T lemon juice, 1/3 cup vegetable oil and 1/2 cup water. Pour into dry ingredients and fold until mixed.
- Do NOT over mix
- Bake for 50 - 60 minutes
- When cake is cool, whisk powdered sugar and 3 T lemon juice. Add remaining lemon juice as needed to make glaze. Pour over cake, letting ti drip down sides. Top with pistachios.
Tips:
- Use good quality ingredients. This will make a big difference in the flavor of your loaf.
- Don't overmix the batter. Overmixing can make the loaf tough.
- Bake the loaf until a toothpick inserted into the center comes out clean.
- Let the loaf cool completely before slicing. This will help the loaf to hold its shape.
- Store the loaf in an airtight container at room temperature. It will stay fresh for up to 3 days.
Conclusion:
This lemon pistachio loaf is a delicious and easy-to-make treat. It's perfect for breakfast, brunch, or dessert. With its bright lemon flavor and crunchy pistachios, this loaf is sure to be a hit with everyone who tries it.
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