Meyer Lemon Loaf Cake with Toasted Pistachios and a Lemony Glaze, a happy cheerful little lemon cake to help brighten the weekend -the perfect balance of sweet and tart. For a vegan version try this Vegan Meyer Lemon Bundt Cake
Meyer Lemons are everywhere right now and we’ve been using them in everything while we still can. My friend Tonia came for a visit last week and she created this Meyer Lemon Loaf Cake recipe for us – a tangy sweet treat for the senses. It’s topped with a tart lemony glaze and sprinkled with toasted pistachios.
It starts with creaming the sugar and butter together, until light, fluffy and pale, then add the eggs one by one, the vanilla and lemon zest.
If you can’t find Meyer lemons, feel free to use regular lemons!
Whisk the dry ingredients together.
Mix some Meyer lemon juice with yogurt in a small bowl. Then you’ll add a third of the flour mixture to the batter, along with half of the lemony yogurt, mix to combine, repeating this then incorporating the last of the flour.
Once combined, place in a greased and floured loaf pan and bake for 50-65 minutes, or until puffed, golden and a toothpick comes out clean.
While it’s cooling make the simple glaze using powdered sugar and lemon juice.
Spoon two layers of glaze over top of the lemon loaf, letting it set up 10 -15 minutes before spooning on the second coat. While its still slick, sprinkle with the chopped pistachios, so they stick.
It’s easiest to do this over a cooling rack placed over an edged pan with a piece of parchment, so you can collect the surplus glaze and reapply it.
I will be upfront with you, I rarely bake sweet things like this, but it was such a special treat having this here- getting to nibble on it in the afternoons with our tea or as a sweet treat after dinner.
Such a cheerful little cake to have sitting on the counter.
It didn’t last very long…
This Meyer Lemon Loaf Cake with Pistachios would make a sweet and pretty hostess gift, or would a be a nice cheering up gift for someone who could use a little extra love this weekend. And it is perfectly reasonable if that someone is you. xoxo
Let us know what you think in the comments below!Print
Meyer Lemon Loaf Cake with Toasted Pistachios and Lemony Glaze. The perfect balance between tart and sweet. Prep Time includes 40 minutes cooling time.
- 3/4 cup unsalted butter, (1 1/2 sticks, 6 ounces) room temperature or sightly softened
- 1 cup sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla
- 4 firm Meyer lemons (2-3 tablespoons meyer lemon zest) or use regular lemons see notes
- 1/3 cup meyer lemon juice
- 1/4 cup plain yogurt
- 1 ½ cups (190 grams) all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cardamom (optional)
- 1/2 teaspoon ginger (optional)
- 1 cup powdered sugar
- 3 tablespoons meyer lemon juice
½ cup roasted pistachios, chopped
- Preheat oven to 350 F degrees.
- Butter and flour (or use parchment) a loaf pan (8 ½” by 4 ½”)
- Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy, about 5 minutes.
- Add eggs one at a time mixing until fully incorporated. Add vanilla and meyer lemon zest.
- Whisk together flour, baking powder, baking soda, and salt and spices in medium sized bowl.
- In a separate little bowl, mix together lemon juice and yogurt.
- Add a third of the flour mixture and half of the lemon yogurt to the egg/butter batter, incorporating gently. Repeat, ending with the flour. Mix until just combined.
- Scoop batter into greased/floured pan, smoothing the top.
- Bake for 50 to 70 minutes. (This may seem like a big time range but it all depends on the pan you choose, your oven and the elevation your at)
- Test cake in the center until tester comes out clean. Cool in pan on a rack for 10 minutes. Carefully remove cake from pan (use a knive to loosen edges) and allow it to cool on rack for another 30 minutes before adding glaze. while cooling make the Glaze.
MAKE GLAZE: Whisk together lemon juice and powdered sugar for the glaze taking care to smooth out any lumps. Place a tray or parchment paper under the rack. Spoon ½ of glaze over cake. Let sit 10 minutes and add the remaining glaze for a second coat.
Choose meyer lemons that are firm rather than soft, for easier zesting. I used 3 tablespoons meyer lemon zest for extra lemon flavor. If using regular lemons, you will only need 2 tablespoons.
If you can’t find Meyer lemons, feel free to use regular lemons or try subbing in a little orange zest/juice with the lemons to mimic that Meyer lemon taste.
I strongly encourage weighing flour. It can make all the difference.
Glaze: Sift powdered sugar before adding lemon juice for easier mixing. The glaze is thin to get the extra boost from the meyer lemon. I found applying twice can get more on the cake.
FYI We tested this with olive oil- and it was so-so, not great. Also tested using 1/2 cup butter and two eggs, flavor and texture wers good, but did not mound, so more of a flat loaf – which I thought was fine.
- Serving Size: ¾ inch wide slice
- Calories: 377
- Sugar: 32.9 g
- Sodium: 172.9 mg
- Fat: 18.3 g
- Saturated Fat: 9.5 g
- Carbohydrates: 49.7 g
- Fiber: 1.3 g
- Protein: 5.3 g
- Cholesterol: 86.5 mg
Keywords: lemon loaf, Meyer lemon loaf, Meyer lemon loaf cake, best lemon loaf recipe, lemon pistachio cake, pistachio cake