Pistachio Loaf Cake with Glaze
Pistachio Loaf Cake with Glaze
Ingredients
For the Pistachio Loaf Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup shelled pistachios, finely ground, plus 1/4 cup chopped for batter
- 2 drops green food coloring, optional
For the Glaze
- 1 1/2 cups confectioners' sugar
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons shelled pistachios, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
⏱️ 4 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 4 min
- 6
Fold in the 1 cup of finely ground pistachios and the 1/4 cup of chopped pistachios. If desired, add 2 drops of green food coloring for a more vibrant color.
⏱️ 2 min
- 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 8
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350
- 9
Remove the loaf cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This passive cooling time is crucial before glazing.
⏱️ 30 min
- 10
While the cake cools, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, 2 tablespoons of whole milk, and 1/4 teaspoon of vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if a thinner consistency is desired.
⏱️ 3 min
- 11
Once the loaf cake is completely cool, drizzle the glaze generously over the top, allowing it to cascade down the sides.
⏱️ 1 min
- 12
Immediately sprinkle the 2 tablespoons of chopped pistachios over the wet glaze for garnish.
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Loaf Cake with Glaze
Ingredients
For the Pistachio Loaf Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup shelled pistachios, finely ground, plus 1/4 cup chopped for batter
- 2 drops green food coloring, optional
For the Glaze
- 1 1/2 cups confectioners' sugar
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons shelled pistachios, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
⏱️ 4 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 4 min - 6
Fold in the 1 cup of finely ground pistachios and the 1/4 cup of chopped pistachios. If desired, add 2 drops of green food coloring for a more vibrant color.
⏱️ 2 min - 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 8
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350 - 9
Remove the loaf cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This passive cooling time is crucial before glazing.
⏱️ 30 min - 10
While the cake cools, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, 2 tablespoons of whole milk, and 1/4 teaspoon of vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if a thinner consistency is desired.
⏱️ 3 min - 11
Once the loaf cake is completely cool, drizzle the glaze generously over the top, allowing it to cascade down the sides.
⏱️ 1 min - 12
Immediately sprinkle the 2 tablespoons of chopped pistachios over the wet glaze for garnish.