Jessica Merchant from How Sweet Eats developed this recipe. It is truly a show stopper! Super lemony with a tender crumb and tangy pistachios! Who could resist?
INGREDIENTS
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ cup crushed pistachios, roasted are fine, I don’t use salted
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 tablespoon vanilla extract
1 cup plain greek yogurt
Lemon Glaze
1 lemon, zest freshly grated
1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
3 tablespoons chopped pistachios
INSTRUCTIONS
Preheat the oven to 350 degrees F. Spray a 9×5 loaf pan with nonstick baking spray.
In a small bowl, whisk together the flour, baking powder, salt and pistachios.
In the bowl of your electric mixer, beat the butter and sugar together until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl a few times. Beat in the eggs one at a time. Beat in the lemon juice, lemon zest and vanilla extract.
Beat in half of the dry ingredients. Beat in the greek yogurt. Beat in the remaining dry ingredients until just combined, making sure to scrape down the bowl as you go. Don’t overbeat the batter and create too much gluten!
Pour the mixture in the loaf pan. Bake for 55 to 65 minutes rotating the pan once during the bake. The top should be golden brown and the center set. If the loaf gets too dark, place a foil tent over the loaf for the last few minutes of the bake.
Remove from the oven and let cool for 30 minutes our until the loaf is easy to handle. Gently remove the cake from the pan and let it cool completely. Once cool, drizzle with the glaze and sprinkle with pistachios.
Lemon Glaze
Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled. Sprinkle with the pistachios.