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Meyer lemon loaf cake with pistachios and lemon glaze

Meyer Lemon Pistachio Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Tonia Schemmel
  • Prep Time: 70
  • Cook Time: 60
  • Total Time: 2 hours 10 minutes
  • Yield: 9 1x
  • Category: cake, baked,
  • Method: baked
  • Cuisine: Northwest
  • Diet: Vegetarian


Meyer Lemon Loaf Cake with Toasted Pistachios and Lemony Glaze. The perfect balance between tart and sweet. Prep Time includes 40 minutes of cooling time.


Units Scale
  • 1/2 cup butter, (4 ounces) at room temperature or sightly softened
  • 3/4 cup1 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
  • 1/2 cup plain yogurt or sour cream
  • ————
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom (optional)
  • 1/2 teaspoon ginger (optional)

Lemony Glaze Recipe

½ cup ​​​​roasted pistachios,  chopped



  1. Preheat oven to 350 F degrees.
  2. Grease a 9-inch loaf pan 
  3. Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy, about 5 minutes.
  4. Add eggs one at a time mixing until fully incorporated.  Add vanilla and Meyer lemon zest. Add the yogurt and lemon juice, and mix to combine. 
  5. Whisk together flour, baking powder, and salt and spices in a medium-sized bowl.
  6. Add a third of the flour mixture, mix, a third more, mix and add the last third.   
  7. Pour batter into the greased pan, smoothing the top.  
  8. 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) until internal temp reaches 200F  and a toothpick comes out clean. 
  9. Cool in the pan on a rack for 10-15 minutes. Carefully remove cake from pan (use a knife to loosen edges) and allow it to cool on rack for another 20 minutes before adding glaze.
  10. Make the Lemon Glaze Recipe
  11. Once the cake has cooled, 20-30 minutes, drizzle with the lemon glaze. Sprinkle with chopped pistachios (while still wet, so they stick to the cake).
  12. Store cake on the counter for 3-5 days, lightly covered.


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.



  • Serving Size: 1 inch slice
  • Calories: 378
  • Sugar: 36.9 g
  • Sodium: 194.5 mg
  • Fat: 15.4 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 55.5 g
  • Fiber: 1.4 g
  • Protein: 6 g
  • Cholesterol: 83.4 mg