Lemon pistachio loaf recipe for a delightful treat

Ingredients for Lemon-pistachio loaf

• 80 ml vegetable oil, plus more for the pan

• 100 g raw pistachios

• zest of 2 lemons

• 210 g plain flour

• 200 g caster sugar

• 10 ml baking powder

• 5 ml salt

• 105 ml extra-virgin olive oil

• 105 ml fresh lemon juice, divided

• 240 g icing sugar

How to make Lemon-pistachio loaf

1. Place a rack in the middle of the oven and preheat to 160°C.

2. Grease a 23 x 13 cm loaf pan with vegetable oil, then line it with baking parchment, leaving an overhang on the long sides. Oil the parchment to ensure easy release.

3. Pulse the pistachios in a food processor until finely ground, leaving some larger pieces if desired. Set aside a heaping tablespoon of pistachios for decoration.

4. In a large bowl, whisk together the lemon zest, flour, granulated sugar, baking powder, salt, and the remaining ground pistachios.

5. In a small bowl, whisk together the olive oil, 2 tablespoons of lemon juice, the remaining 80 ml of vegetable oil, and 120 ml of water until combined.

6. Pour the oil mixture into the dry ingredients and gently fold using a rubber spatula until just combined, being careful not to overmix as the batter has a high liquid content which can become gummy if overworked.

7. Pour the batter into the prepared pan and tilt to distribute it evenly; the batter should come halfway up the sides of the pan.

8. Bake the cake for 50–60 minutes, or until it is golden brown, springs back when gently pressed, and a skewer inserted into the centre comes out clean.

9. Transfer the pan to a wire rack and allow the cake to cool completely in the pan for at least 2 hours.

10. Using the parchment overhang, lift the cake out of the pan and place it on the wire rack. Carefully peel away the parchment.

11. In a medium bowl, whisk together the icing sugar and 3 tablespoons of lemon juice, adding more lemon juice as needed until you achieve a thick but pourable glaze.

12. Pour the glaze over the cooled cake, allowing it to drip down the sides. Immediately sprinkle the reserved pistachios on top, then let the cake sit until the glaze is set, for at least 30 minutes.

13. Do Ahead: The cake can be made up to 3 days in advance. Store it in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.