This moist, loaf-style breakfast cake combines the vibrant freshness of lemon with the subtle nuttiness of pistachios. Light yet satisfying, it pairs perfectly with morning coffee or afternoon tea.

Why You’ll Love This Recipe

Invigorating flavor profile – bright citrus balances rich, toasty pistachios.
Versatile serving options – equally delightful warm from the oven or lightly toasted the next day.
Simple pantry ingredients – no specialty equipment beyond a standard loaf pan.
Make-ahead friendly – stays tender for several days and freezes well.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – 240 g (2 cups)
Shelled unsalted pistachios, finely chopped – 90 g (¾ cup)
Granulated sugar – 165 g (¾ cup)
Baking powder – 8 g (2 tsp)
Fine sea salt – 2 g (¼ tsp)
Lemon zest – from 2 medium lemons
Unsalted butter, melted and cooled – 115 g (½ cup)
Whole milk, room temperature – 120 ml (½ cup)
Plain Greek yogurt – 120 g (½ cup)
Fresh lemon juice – 30 ml (2 Tbsp)
Large eggs, room temperature – 2
Pure vanilla extract – 5 ml (1 tsp)

Optional Lemon Glaze (for a bakery-style finish)

Powdered sugar – 120 g (1 cup)
Fresh lemon juice – 15–30 ml (1–2 Tbsp), to desired consistency

directions

Preheat & prepare pan
Preheat the oven to 175 °C / 350 °F. Grease a 9 × 5 in (23 × 13 cm) loaf pan and line it with a parchment sling for easy removal.
Combine dry ingredients
In a medium bowl whisk together flour, chopped pistachios, sugar, baking powder, salt, and lemon zest.
Mix wet ingredients
In a separate bowl whisk melted butter, milk, yogurt, lemon juice, eggs, and vanilla until smooth.
Bring batter together
Pour wet mixture into dry ingredients and stir gently just until no dry pockets remain. Avoid over-mixing to keep the crumb tender.
Bake
Transfer batter to the prepared pan, smoothing the top. Bake 48–55 minutes, or until a skewer inserted in the centre comes out clean and the top is golden.
Cool & glaze (optional)
Cool loaf in pan 10 minutes, then lift out to a rack. If glazing, whisk powdered sugar with lemon juice to a pourable glaze and drizzle over the warm bread. Let set before slicing.

Servings and timing

Yield	Prep Time	Bake Time	Cooling	Total Time
1 loaf (8–10 slices)	15 min	50 min	20 min	~1 h 25 min

Variations

Blueberry-pistachio – fold 120 g (1 cup) fresh blueberries into the batter.
Gluten-free – substitute a 1:1 gluten-free flour blend; add ½ tsp xanthan gum if the blend lacks it.
Orange twist – replace lemon zest and juice with orange for a warmer citrus tone.
Vegan – use melted coconut oil, plant-based yogurt, almond milk, and two flax “eggs” (2 Tbsp ground flax + 6 Tbsp water).

storage/reheating

Room temperature – wrap cooled loaf in parchment and store in an airtight container up to 3 days.
Refrigerator – keeps up to 6 days; bring to room temperature before serving for best texture.
Freezer – slice, wrap individually, and freeze up to 2 months. Thaw overnight in the fridge.
Reheating – warm slices in a 160 °C / 325 °F oven for 8 minutes or toast lightly for a crisp edge.

FAQs

What texture should I expect?

A tender, cake-like crumb that’s slightly denser than a chiffon cake yet lighter than traditional pound cake.

Can I use roasted salted pistachios?

Yes, rinse quickly to remove excess salt, pat dry, and proceed; reduce added salt to a pinch.

How do I prevent the loaf from over-browning?

Tent the top loosely with foil after the 35-minute mark if it is browning too quickly.

Is it possible to use lemon extract instead of fresh lemons?

Fresh zest is key for aroma; lemon extract alone will taste flatter. If necessary, limit extract to ½ tsp and keep the zest.

Why did my loaf sink in the middle?

Common causes include under-baking, expired baking powder, or letting the batter stand too long before baking.

Can I double the recipe?

Yes. Divide between two pans; baking time remains roughly the same, but start checking at 45 minutes.

Will whole-wheat flour work?

Substitute up to 50 % with white whole-wheat flour; expect a slightly heartier texture.

What can I use instead of Greek yogurt?

Sour cream or plain skyr are excellent 1:1 replacements.

How do I know when the glaze is the right consistency?

It should ribbon off the spoon and disappear back into itself after 8–10 seconds.

Are there nut-free alternatives?

Swap pistachios for sunflower seeds or omit nuts entirely; add 1 Tbsp poppy seeds for texture.

Conclusion

Pistachio Lemon Breakfast Bread Cake offers a bright, nutty start to any day, marrying convenience with gourmet flair. With straightforward steps, flexible variations, and make-ahead friendliness, it earns a place in every baker’s repertoire.