Best 2 Lemon Pistachio Loaf Recipes
The lemon pistachio loaf is an explosion of citrusy and nutty flavors that is perfect for any occasion. Whether you’re looking for a sweet treat to serve at your next gathering or a delightful snack to enjoy on a lazy afternoon, this loaf has something for everyone. With its moist and fluffy texture, zesty lemon glaze, and crunchy pistachio topping, it’s sure to be a hit with your taste buds. So if you’re ready to embark on a culinary adventure, gather your ingredients and let’s dive into the world of baking this delectable lemon pistachio loaf!
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Prep and Measure: Before you start, accurately measure and prep all ingredients. Mise en place (French for "put in place") is a key step that professional chefs use to stay organized, save time, and ensure successful baking.
- Soften Butter: Softened butter incorporates air better, making baked goods lighter and fluffier. If you forget to take the butter out in advance, microwave it for a few seconds or use the "soften" setting if your microwave has one.
- Room Temperature Ingredients: Ingredients like eggs and yogurt should be at room temperature for even mixing and a smoother batter. This helps the ingredients emulsify (blend together) better, resulting in a more consistent texture.
- Accurate Measuring: Use measuring cups and spoons specifically designed for cooking and baking. Level off dry ingredients with a knife or straight edge to ensure accurate measurements.
- Don't Overmix: Overmixing can develop the gluten in the flour too much, resulting in a tough, dense texture. Mix just until the ingredients are combined to prevent this.
- Baking Pan Prep: Grease and flour your baking pan, or line it with parchment paper, to prevent sticking and ensure easy removal of the baked good.
- Oven Temperature: Preheat your oven to the specified temperature before you start baking. An accurate oven temperature is essential for proper baking.
- Bake Evenly: Rotate the baking pan halfway through the baking time to ensure even browning and baking.
- Use Fresh Ingredients: Fresh, high-quality ingredients make a big difference in the taste and texture of your baked goods. Whenever possible, use fresh fruits, vegetables, and dairy products.
Conclusion:
The lemon pistachio loaf is a delightful treat that offers a perfect balance of citrusy freshness and nutty richness. With its moist crumb, zesty lemon glaze, and crunchy pistachio topping, it's a crowd-pleaser and a great addition to any brunch, tea party, or dessert menu. Remember to follow the tips mentioned above to ensure successful baking. Experiment with different variations, such as adding blueberries or cranberries for a fruity twist, or using a different type of nut, like walnuts or almonds. Baking is a skill that improves with practice, so keep experimenting and enjoying the process of creating delicious homemade treats!
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