Lemon Loaf With Pistachios
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 16
ingredients
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup coarsely chopped shelled pistachios
- 1⁄2 cup unsalted butter, at room temperature
- 1 1⁄4 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2⁄3 cup milk
directions
- Preheat oven to 350°f.
- Lightly oil or spray a 9 x 5 inch (2L) loaf pan.
- In a medium size bowl, using fork, stir baking powder with flour and salt.
- Grate peel from lemon and stir into flour mixture.
- Chop nuts (coarsely).
- In a large bowl, using an electric mixer, beat butter until smooth (medium speed).
- Beat in 1 cup of sugar gradually until well mixed (2 minutes).
- Beat in milk, eggs, vanilla.
- With wooden spoon, stir in flour mixture until batter is moist.
- Stir in nuts.
- Do not overmix.
- Scrape batter into prepared loaf pan and smooth top.
- Bake in centre of oven until deep golden brown, approximately 55 - 65 minutes.
- Squeeze 3 tablespoons of juice from lemon into small bowl. Add 1/4 cup sugar.
- Poke holes in loaf when removed from oven.
- Drizzle or glaze 1/2 lemon glaze over hot loaf.
- Cool in pan 10 minute then run knife around inside of pan to loosen loaf.
- Remove from pan and carefully adjust loaf so that it is upright and evenly glaze remaining glaze over top.
- This is good either warm or room temperature.
- May cool completely, wrap in plastic, then foil.
- Will keep at room temperature 1 day; refrigerated up to a week or freeze up to 2 months.
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RECIPE SUBMITTED BY
Retired. Love to try new recipes! I am a member of an awesome Church and we have many activities (many include FOOD!) We have many pot blessings! We contribute meals to people who have just returned from hospital or are grieving. Once a year around Christmas we put on a meal for our city's less fortunate. I truly appreciate the help and advice from the 'Zaar members.