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Epicurious

Lemon-Pistachio Loaf

4.2

(23)

Slice of a lemonpistachio loaf with white icing a white plate.
Lemon-Pistachio LoafPhoto by Michael Graydon & Nikole Herriott

Don’t even think about lifting this cake out of the pan before it’s completely—and we mean completely—cool. Because it’s vegan, with no eggs for structure, its delicate crumb needs time to set.  

 

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Recipe information

  • Yield

    Makes 1 (9x5") loaf

Ingredients

⅓ cup vegetable oil, plus more for pan
¾ cup raw pistachios
Zest of 2 lemons
1¾ cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
¾ tsp. kosher salt
5 Tbsp. extra-virgin olive oil
7 Tbsp. fresh lemon juice, divided
2 cups powdered sugar

Preparation

  1. Step 1

    Place a rack in middle of oven; preheat to 325°F. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release).

    Step 2

    Pulse pistachios in a food processor until finely ground (it’s okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful.

    Step 3

    Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine, being very careful not to overmix (this batter contains a high ratio of liquid, which means it can get gummy if overworked). Pour into prepared pan and tilt to distribute; batter should come halfway up the sides.

    Step 4

    Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.

    Step 5

    Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.

    Step 6

    Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.

TagsLoaf CakeCakeDessertLemonCitrusFruitPistachioNutSnackBreakfastVeganDairy FreeBakingFood ProcessorBon Appétit
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Reviews (23)

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  • No eggs ?

    • Anonymous

    • Wheaton , MD

    • 1/16/2022

  • I accidentally added a 3/4 cup of crushed pistachios instead of crushing 3/4 cup of pistachios. The loaf turned out a bit denser than it probably should have been, but overall the flavor was very yummy. Also is a bit sweet, so might adjust the sugar next time I make it.

    • Anonymous

    • Orange County, CA

    • 12/26/2021

  • I just put this cake in the oven so we shall see. I added a little bit of coconut yogurt with lime to bring up the consistency perhaps. We shall see… I am wondering if this cake freezes. I am making it for Christmas holidays and I am several days early this being Sunday before Christmas. If anyone has frozen their cake please let me know thank you

    • Jamie

    • Okc,ok

    • 12/19/2021

  • Weight measurements, please. Using volume only takes you down a notch or two. Professionals use only weights. Inexperienced bakers NEED them. Please

    • rprp2

    • new york

    • 5/27/2021

  • Used roasted, salted pistachios and salted butter. Cut back on kosher salt to accommodate. Also reduced sugar to 3/4 cup, as I typically cut back on sugar in desserts. Baked for 50 minutes, and thought it might be a little over baked; it had a solid crust. Cake was flat (did not rise) , and had a crumbly texture. Lemon flavor in cake was pretty mild; was hoping for something more intense. But the family enjoyed it! All thought this was a good coffee cake.

    • Anonymous

    • 4/23/2021

  • I really wanted to like this cake! Unfortunately I think it’s missing something! It just doesn’t taste right! And the lemon flavour really stands out! It’s almost too sour with no flavour of pistachio

    • Harshal

    • India

    • 9/16/2020

  • Love the flavor, I will make it again. The center keeps didn´t get dry and the loaf started to burn. I will fe more carfull next time

    • Isa8a

    • Mexico

    • 8/31/2020

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