Indulge in a zesty delight with this Pistachio Lemon Loaf Cake, crowned with a luscious Honey Cream Cheese Frosting. A perfect harmony of citrusy tang and nutty richness awaits in every bite. Elevate your baking game with this irresistible treat!
If you know me, you know my love for pistachios. I use it in so many recipes, and today, I’m thrilled to share with you one of my all-time favorites: Pistachio Lemon Cake with a Hint of Cardamom.
All I can think of are the delicate hints of citrus dancing on taste buds, intertwined with the rich, nutty essence of pistachios. But wait, there’s more! A whisper of cardamom adds a luscious depth, elevating this cake from delightful to downright decadent.
Spring is here and I’m all about these beautiful, fresh recipes. There are so many celebrations from Holi to Ramadan, Easter to Mother’s Day. This recipe is perfect to celebrate all of those special days with loved ones.
Winter is over and I love celebrating it with this loaf cake which is perfect for springtime. Have it for breakfast or tea time, or even serve it as a dessert, each bite will impress.
Imagine slicing through the moist cake, each bite a symphony of flavors that transport you to a state of pure bliss. And let’s not forget about the frosting – a creamy concoction infused with the sweetness of honey, perfectly complementing the tanginess of the lemon and the earthiness of the pistachios.
If you’re looking more recipes similar to this loaf cake, check out these:
Mango Lassi Loaf Cake
Mango Berry Bread Pudding
Persian Love Cupcakes
Pistachio Pudding Bundt Cake
Pistachio Lemon Cake with Honey Cream Cheese Frosting
Ingredients
For the Loaf Cake:
- ½ cup olive oil
- 2 eggs, room temperature
- 1 tsp almond extract
- ½ c granulated sugar
- zest and juice of 1 lemon
- ¾ c All Purpose flour
- ¼ cup almond meal
- 1 tsp ground cardamom
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp milk, can be dairy or non-dairy
- 1 c pistachios shelled and roughly chopped, divided
For the Honey Cream Cheese Frosting:
- 4 Tbsp unsalted butter, room temperature
- 4 oz. cream cheese, room temperature
- 3 tbsp honey
- 1 tsp vanilla extract
- 1 c powdered sugar, sifted
Instructions
For the Loaf Cake:
- Preheat the oven to 350 degrees F. Grease and line a 9x5 inch loaf pan with parchment paper and a light brush oil.
- In a large bowl, whisk together the olive oil, eggs, milk and vanilla extract.
- Add the sugar, lemon juice and lemon zest and continue to mix to a smooth consistency.
- In a separate bowl, add the flour, almond meal, cardamon, baking powder and baking soda and mix to combine.
- Add the dry ingredients to the wet and start to whisk together.
- Use a spatula to fold 3/4 c pistachios into the batter.
- Pour into the prepared loaf pan and bake for 30-35 minutes or until a toothpick insterted into the center comes out clean.
- Remove from the oven and let cool for 5 minutes.
- Transfer onto a wire rack to cool completely.
For the Honey Cream Cheese Frosting:
- Cream together room butter, cream cheese, honey, and vanilla until creamy and well combined, about 4-5 minutes.
- Stop and scrape down sides of bowl as needed. Add sifted powdered sugar and whisk well until incorporated. Scrape down sides of mixing bowl as needed.
- Once the loaf cake is completely cooled, glaze the top with the frosting.
- Garnish with the remainder 1/4 c chopped pistachios.
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