Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C) and grease an 8x4-inch loaf pan with nonstick spray.
- In a food processor, pulse the pistachios with 1 tablespoon of flour until finely chopped but not powdered.
- In a medium bowl, whisk together the chopped pistachios, remaining flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and lemon zest with a mixer on medium-high speed until light and creamy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Once the second egg is fully incorporated, add the sour cream, lemon juice, vanilla, and almond extract, and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not over-mix.
- Pour the thick batter into the prepared loaf pan and smooth the top. Bake for 65–70 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If necessary, tent loosely with foil halfway through baking to prevent over-browning.
- Cool the cake in the pan for 1 hour. Then, remove it from the pan and cool completely on a wire rack.
- In a medium bowl, whisk together sifted confectioners' sugar, lemon juice, and cream/milk to make the icing. Pour over the cooled loaf. Sprinkle with chopped pistachios, if desired.
- Allow the loaf to cool completely before slicing for neater slices.
Nutrition
Notes
A delightful loaf that pairs wonderfully with your morning coffee or an afternoon tea. The combination of lemon and pistachio offers a bright yet nutty flavor!