Pistachio Loaf Cake

• servings: 9x5 cake / 12 mini Bundt
• total time: 2 hours

Ingredients

1½ cups unsalted roasted pistachios + 1/2 cup for topping

1 teaspoon kosher salt

½ cup flour; or ½ cup gluten-free flour with ¼ teaspoon xanthan gum

½ cup ground almonds

2 sticks (8 ounces) unsalted butter, at room temperature

1½ cups sugar

4 large eggs

Zest of ½ lemon

½ teaspoon almond extract

Glaze

1 tablespoon lemon juice

½ cup powdered sugar

Directions

Preheat the oven to 350°F. Grease a 9 x 4-inch loaf pan and line the bottom with parchment paper.

In a food processor, grind the pistachios to a fine crumb. Be careful not to overprocess or else you will end up with pistachio butter.

Measure out 1½ cups of the mixture and transfer to a medium bowl.

Set aside the remaining crumbs for the cake topping.

Add the salt, flour, and ground almonds to the bowl with the ground pistachios and whisk to combine.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar for a few minutes until light and fluffy.

Add the eggs one at a time, mixing well after each, then add the lemon zest and almond extract.

With the mixer on low speed, add the dry ingredients and mix to combine.

IF USING MINI BUNDT PAN: very very liberally spray using baking spray to coat the pan before pouring. Otherwise they will STICK!

Scrape the batter into the pan and bake until browned on top and a toothpick inserted into the center comes out clean.

Put batter in oven and begin checking for doneness at 45 minutes (for mini Bundt pan, check for doneness at 30-35 min) Make Glaze while waiting

To make the glaze: In a small bowl, whisk together the lemon juice and powdered sugar and pour it over the cake. Top with the reserved ground pistachios and enjoy.

Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

Notes

From: ‘Molly on the Range’ by Molly Yeh

Made 6/26/25

PITA: 3/5

OVERALL: 4.5/5

REALLY good!! The fats allow for this really caramelized crust to form and a dense sweet chewy cake. But it’s not too sweet, the lemon balances nicely with the pistachio flavor.

Nutrition

• Serving Size: Mini Bundt
• Calories: 411.6
• Total Fat: 26.5 g
• Saturated Fat: 11.2 g
• Trans Fat: 0.6 g
• Total Carbohydrate: 39.3 g
• Dietary Fiber: 2.2 g
• Total Sugars: 30 g
• Protein: 7.5 g