Best Moist Pistachio Loaf Cake
A soft, nutty pistachio loaf cake topped with a smooth vanilla glaze, perfect for dessert or afternoon tea.
Equipment
- Mixing bowls
- Loaf pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Pistachio Loaf Cake
- 1.5 cups all-purpose flour
- 1 cup shelled pistachios finely ground
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 0.5 tsp almond extract optional
- 0.5 cup plain yogurt
- 0.25 cup milk
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 0.5 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
- Grind pistachios until fine but not pasty.
- Whisk flour, ground pistachios, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Add eggs and extracts.
- Alternate adding dry ingredients with yogurt and milk.
- Bake 45–55 minutes until toothpick comes out clean.
- Cool completely before glazing.
- Mix glaze ingredients and drizzle over loaf.
Notes
Use fresh pistachios for best flavor and store in airtight container.