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Pistachio Lemon Breakfast Bread Cake

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Moist and zesty breakfast loaf that marries nutty pistachios with bright lemon—perfect alongside morning coffee or tea.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (60 g) shelled unsalted pistachios, finely ground
  • 1 tbsp lemon zest (about 2 lemons)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80 ml) plain Greek yogurt
  • ½ cup (120 ml) whole milk
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (115 g) unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • ⅓ cup (40 g) chopped pistachios, for topping
  • Optional glaze: ½ cup (60 g) powdered sugar + 1–2 tbsp lemon juice

Instructions

  1. Preheat oven to 175 °C/350 °F. Grease and line a 9 × 5-inch loaf pan with parchment, leaving overhang for easy removal.
  2. In a medium bowl, whisk together flour, ground pistachios, lemon zest, baking powder, baking soda, and salt.
  3. In a large bowl, whisk sugar and eggs until pale and slightly thickened, about 1 minute. Whisk in yogurt, milk, lemon juice, melted butter, and vanilla until smooth.
  4. Fold dry ingredients into wet just until no flour streaks remain.
  5. Pour batter into prepared pan, smooth the top, and sprinkle with chopped pistachios.
  6. Bake 45–55 minutes, rotating halfway, until a skewer inserted in the center comes out clean.
  7. Cool in pan 10 minutes, then lift out and transfer to a wire rack to cool completely.
  8. If using glaze, whisk powdered sugar with lemon juice to desired consistency and drizzle over cooled loaf.

Notes

  • Add ¼ tsp lemon extract for extra citrus punch.
  • Swap in a 1:1 gluten-free flour blend to make the loaf gluten-free.
  • Store wrapped at room temperature up to 3 days or freeze up to 2 months.
  • Toast pistachios at 160 °C/325 °F for 6–8 minutes until fragrant; cool before grinding.

Nutrition

Keywords: pistachio lemon loaf, breakfast bread, quick bread, lemon cake

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