Lemon and Pistachio Loaf Cake

This incredibly moist loaf cake is loaded with ground almonds and pistachio’s giving the cake its beautiful colour and texture. It will melt in your mouth and trust me when I say you WILL be eating more than one slice!

A perfect springtime cake, I mean just look at the colour, so pretty. I made this loaf cake to share with family over the bank holiday weekend and let me tell you it went down a treat!

You have gotta try this pistachio loaf from The Hummingbird Bakery Cake Days cookbook.  I have often flicked through the cookbook and thought that looks darn good, but never got round to making it. Bank holidays are made for baking, so it was time to make a recipe I was determined to bake and try out a recipe I had been meaning to make for a while. I have made a few changes as I do, sorry Hummingbird Bakery and not used yoghurt but I am sure this is lovely too if you have it. I just didn’t.

This is not diet food.  There is no way to make this loaf cake healthier without sacrificing taste or texture or amazingness, although I must say this cake feels almost healthy due to its citrus oh so light, moist texture.


The best bit about this cake is the drippy icing. Yes that a technical baking term, ok maybe not soo technical but you say drippy icing to anyone and they will know what you mean. The icing takes this cake to the next level so this is not the time to scrimp, you will only regret it later.

Lemon and Pistachio Loaf Cake
Serves 12
A light, moist Lemon and Pistachio Loaf Cake
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Cook Time
1 hr
Cook Time
1 hr
  1. 250g unsalted butter, at room temperature, plus extra for greasing
  2. 225g caster sugar
  3. 4 large eggs
  4. 70g plain flour
  5. 1 tsp baking powder
  6. 1/2 tsp salt
  7. 100g Ground Almonds
  8. 100g shelled pistachios, roughly chopped ( I use a nutribullet to make ground pistachios but chopped works to)
  9. 2 Tablespoons of fresh lemon juice
  10. Grated zest of two lemons
  11. 1/2 Tsp vanilla extract
  12. For the glaze
  13. 135g icing sugar
  14. 1/2 large lemon
  15. 30g ground pistachios
  1. Preheat the oven to 180°C then grease and line a 8.5cm x 17.5cm loaf tin.
  2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter, vanilla and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition, adding a tablespoon of the flour after each egg. Scrape down the sides of the bowl to make sure all the ingredients are properly mixed together.
  3. Next add the remaining flour, baking powder, almonds and pistachios mixing on a low speed until just incorporated.
  4. Now add the lemon juice and beat the mixture until incorporated.
  5. Spoon the batter into the prepared tin, then place in the oven and bake for 50 – 60 minutes or until the sponge feels firm to the touch and a skewer inserted into the middle of the loaf comes out clean, with no uncooked batter sticking to it.
  6. Allow the loaf to cool a little in the tin, then turn out on a wire rack to cool down fully before adding the glaze.
To make the glaze
  1. Place the icing sugar in a bowl, add the lemon juice and mix together. This will form a fairly runny paste; if the glaze seems too thick, add more lemon or a little water to thin it – 1/4 teaspoon at a time. Pour the glaze over the cooled loaf and sprinkle with the ground pistachios.
  1. Enjoy 🙂
Adapted from Hummingbird Bakery - Cake Days
Adapted from Hummingbird Bakery - Cake Days


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