Glazed Lemon Loaf with Pistachios Glazed Lemon Loaf with Pistachios

Photography, © Foodivine studio

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2022



Preheat oven to 340°F. Grease and line 8- x 4-inch loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

In bowl, combine flour, baking powder and salt. Set aside. In large bowl, whisk together sugar, butter, eggs, lemon zest
and juice until sugar has dissolved. Using wooden spoon, stir in reserved dry ingredients. Scrape batter into prepared loaf pan.

Bake until cake tester inserted in centre of cake comes out clean, 35 to 40 minutes. Transfer pan to wire rack and let cool for 10 minutes. Unmold cake directly onto rack and let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or wrapped in plastic wrap and placed in resealable bag and frozen for up to 1 month.)

Transfer cake and wire rack to baking sheet. Pour Lemon Glaze evenly over cake, letting excess drip down sides. Sprinkle with pistachios. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days.)

Lemon Glaze

In small bowl, whisk 1 cup icing sugar with 3 tbsp lemon juice until smooth and runny. (Make-ahead: Can be covered and stored at room temperature overnight.)

Makes about 1/3 cup.

Nutritional facts PER EACH OF 10 SERVINGS

  • Calories 290
  • Total fat 12 g
  • Saturated fat 6 g
  • Cholesterol 80 mg
  • Sodium 120 mg
  • Total carbohydrate 42 g
  • Fibre 1 g
  • Sugars 27 g
  • Protein 4 g
  • Iron 1.2 mg
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Baking & Desserts

Glazed Lemon Loaf with Pistachios