Meyer Lemon Loaf Cake with Toasted Pistachios and Lemony Glaze. The perfect balance between tart and sweet. Prep Time includes 40 minutes cooling time.
Lemony Glaze
½ cup roasted pistachios, chopped
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.
Sprinkle with chopped pistachios (while still wet, so they stick). After it’s dry and set, cover lightly in beeswax wrap or plastic wrap to it keep moist. Ok to store on kitchen counter.
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.
Keywords: lemon loaf, Meyer lemon loaf, Meyer lemon loaf cake, best lemon loaf recipe, lemon pistachio cake, pistachio cake