pistachio loaf cake with lemon glaze

Guys – it’s been a minute. I haven’t written up a post since February because I have been on a nonstop roller coaster of adulting.  I’ve officially passed all my exams and became a licensed psychologist so like all good things in life – it leads me to cake.

In this case, pistachio loaf cake with lemon glaze.I originally made this cake for saint patrick’s day thinking it would be adorable and green and it turned out pretty adorable but not at all green.  I ate half the cake the day off and packed up the rest to give to my parents because I actually spent saint patrick’s day weekend in Florida with a few girlfriends on what can only be described as an early retirement. It was honestly the best four days I can think of.  We sat in the sun, ate a lot of cheese and crackers, and I bought a white linen jumpsuit I may never wear but have zero regrets about.  I think I may actually hit my peak around age 65 where I can really live my best life, drink spritzers, and let my hair air dry in extremely unpredictable ways. I think my best life also includes this pistachio loaf cake.  Despite it being underwhelming in color, the flavor is so good we won’t let appearances bother us.  Richly pistachio, tart lemon glaze, and crunchy salted pistachios for good measure. Basically everyone should retire and eat cake.  Live your best life.

pistachio loaf cake with lemon glaze

(recipe adapted from Smitten Kitchen)

1 cup plus 2 tablespoons (140 grams), roasted and unsalted pistachios (shelled…)

1 cup (200 grams) sugar

1/2 teaspoon salt

10 tablespoons (145 grams) unsalted butter

3 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon baking powder

3/4 cup plus 2 tablespoons (115 grams) flour

lemon glaze

1 cup powdered sugar

juice of half a lemon

pinch of salt

chopped pistachios for sprinkling

directions

Preheat your oven to 325 degrees and line a loaf pan with parchment paper.

In your food processor, grind the pistachios, sugar, and salt together until powdery (but don’t make a paste.) Cut butter into chunks and blend in with the pistachios.  The consistency will smooth out if you let the processor run for a bit.  Add eggs one at a time, scraping down the bowl in-between each mixing. Add the milk and blend together, followed by the extracts and baking powder.  Finally pulse in the flour until it disappears.

Pour batter into your prepared loaf pan and smooth out the top.  Bake for 50-60 minutes until a cake tester comes out clean.  Cool in the pan for 10 minutes and then let cool the rest of the way on a cooling rack.

When the cake is cool, prepare the glaze by whisking together the powdered sugar and lemon juice.  Adjust accordingly until you get a thick, pourable consistency.  Sprinkle chopped pistachios across the top and call it a day.

Enjoy!