Lemon Pistachio Loaf Recipes

LEMON-PISTACHIO LOAF

Steps:

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

LEMON PISTACHIO ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PISTACHIO LOAF

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
• In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
• Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving.

LEMON PISTACHIO LOAF WITH LEMON CURD SPREAD

Steps:

• Place all the ingredients in the machine. Program for Bread, Sweet setting, or Basic White Bread/Light, and press Start. Serve with Lemon Curd Spread.
• For the spread: In a medium-sized bowl, whisk the egg yolks and sugar together until they are light in color and slightly thick. Then whisk the lemon juice and lemon rind into the yolk mixture. Transfer the bowl to the top of a double boiler and whisk the mixture until it starts to thicken. As the mixture thickens, add the butter, 1 tablespoon at a time, and continue to whisk until the mixture is thick. This should only take a few minutes. Transfer the lemon spread to a clean bowl, cover it with plastic and store it in the refrigerator (it will keep for up to 3 days).

LEMON-PISTACHIO PILAF

Steps:

• Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in 1 can broth, lemon juice, and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel. Season with salt and pepper. (Can be made 2 hours ahead. Spread rice out onto baking sheet; cool. Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400°F oven until heated through, about 10 minutes.) Transfer rice to bowl. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.

LEMON POPPY SEED PISTACHIO BREAD

Steps:

• Grease the bottom and sides of a standard loaf pan and preheat the oven to 350°F.
• In a medium bowl stir together the flour, sugar and baking powder. Make a well in the center of the flour mixture and set aside.
• In another bowl, combine the egg, milk, oil and lemon juice and zest. Add this mixture all at once to the flour mixture and stir just until moistened. Fold in the nuts and poppy seeds. Spoon the batter into the prepared pan.
• Bake for 55 minutes or until a toothpick inserted near the center comes out clean.
• If desired, stir together the extra 2 tablespoons of lemon juice and 1 tablespoon of sugar. While the bread is still in the pan, brush the mixture over the top of the loaf.
• Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack.