From Sally's Baking Addiction
Lemon Pistachio Loaf
- Time
- 3 hr
- Makes
- 8
- Ingredients
- 16
Get the recipe at Sally's Baking Addiction (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1/2 cup (65g) pistachios (I like using roasted, salted pistachios)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), divided
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 Tablespoons fresh lemon zest (about 2 large lemons)
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream or plain Greek yogurt, at room temperature
- 3 Tablespoons (45g/ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (23g/ml) fresh lemon juice
- 1 Tablespoon (15g/ml) heavy cream or milk
- optional, for topping: coarsely chopped pistachios
The method
The steps live at sallysbakingaddiction.com. We don't copy them: Sally's Baking Addiction wrote this recipe, and your visit supports them.