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Lemon pistachio pound cake drizzled with lemon icing and decorated with crushed pistachios on a wooden board.
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Lemon Pistachio Pound Cake (with Lemon Glaze)

This Lemon Pistachio Pound Cake is tender, buttery and topped with a simple lemon glaze that drips down the sides for that perfect finishing touch. Perfect as a dessert, snack or even for breakfast.
Prep Time25 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 40 minutes
Course: Dessert, Snack
Cuisine: Mediterranean, Seasonal
Diet: Vegetarian
Servings: 10 Slices
Author: Luay Ghafari
Cost: $20

Equipment

  • 8.5" x 4.5" Loaf Pan or 9" x 4 " Loaf Pan - See note

Ingredients

  • 1¾ cup All purpose flour - 219 grams
  • ¼ tsp Baking powder
  • ½ tsp Salt
  • 1¼ cups Sugar - 250 grams
  • 2 tbsp Lemon zest - 13 grams
  • ½ cup Butter (room temperature) - 113 grams
  • 2 tbsp Olive oil - 28 grams
  • 1 tsp Vanilla extract
  • 3 Large eggs (room temperature) - 150 grams
  • 2 tbsp Lemon juice - 30 grams
  • ⅓ cup Plain Greek yogurt or sour cream (room temperature) - 75 grams
  • ½ cup Unsalted pistachios (chopped) - 66 grams

Icing and Garnish

  • 1½ cup Powdered sugar (sifted) - 180 grams
  • 3 tbsp Lemon juice - 45 grams
  • ¼ cup Unsalted pistachios (chopped) - For garnish

Instructions

  • Preheat the Oven. Preheat the oven to 325°F. Spray a 1-pound loaf pan (8.5 x 4.5 inches) with nonstick spray and line it with parchment paper.
  • Whisk the Dry Ingredients. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • Make Lemon Sugar. Add the lemon zest to the sugar and rub it between your fingers to release the lemon oils into the sugar.
  • Beat Sugar and Fats. In the bowl of a stand mixer, beat the butter, olive oil, and lemon sugar on medium speed for about 5 minutes until light and fluffy. Scrape down the sides of the bowl.
  • Add Vanilla and Eggs. Add the vanilla extract, then mix in the eggs one at a time, beating for 30–60 seconds between each addition. Scrape down the bowl as needed.
  • Add Lemon Juice. Mix in the lemon juice until incorporated.
  • Mix in Dry Ingredients. Reduce the mixer to low speed and add half of the dry ingredients, followed by half of the Greek yogurt. Repeat with the remaining dry ingredients and yogurt, mixing just until combined.
  • Add Pistachios. Remove the bowl from the mixer and gently fold in ½ cup of the chopped pistachios using a rubber spatula.
  • Transfer. Spread the batter evenly into the prepared loaf pan.
  • Bake. Bake for 75–85 minutes, until the top springs back when lightly pressed and the internal temperature reaches about 200°F. Let the cake cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
  • Make Icing. Whisk together the powdered sugar and lemon juice to form a thick icing.
  • Drizzle. Spread the icing over the top of the cake, letting it naturally drip down the sides.
  • Garnish. Sprinkle the remaining chopped pistachios over the icing. Allow the icing to set for at least 30 minutes before slicing and serving.

Notes

Refer to the post above if you need step-by-step recipe photos. 
Key Ingredient Notes:
  • Sugar: You will need both white sugar and powdered sugar for this recipe. The white sugar is used for the pound cake base while the powdered sugar is used to make the icing glaze.  
  • Citrus: You will need both freshly squeezed lemon juice and freshly zested lemons for this recipe. Try not to use bottled, but if you have to, it’ll work just fine. 
  • Fats: I am using a combination of butter and olive oil here. The butter provides richness and a classic pound cake texture, while the olive oil adds moisture. Use a light olive here, not extra virgin olive oil.
  • Raw Pistachio Nuts: I recommend using raw shelled pistachios in this recipe. You will need them for both the base batter and for garnish. If you can only find toasted pistachios, you can use them instead, but make sure they are unsalted. 
 
A Note on the Pan Size: This recipe was prepared and photographed using an 8.5" x 4.5" loaf pan. The result is a shorter, wider cake. You can also use a 9" x 4" pan which will result in a taller, narrower cake. You may need to cook the cake for a short time longer if using a 9"x4" pan. Use an instant-read thermometer to make sure the center of the pound cake reaches 200F. 
Other Key Tips:
  • Use room temperature ingredients. Butter, eggs, and yogurt mix more evenly and help create a smooth batter.
  • Cream the butter and sugar long enough. Beating for a full 5 minutes incorporates air and helps produce a lighter crumb.
  • Let the cake cool before glazing. If the cake is warm, the icing will melt and run off instead of forming that beautiful drip.
 
 

Nutrition

Calories: 361kcal | Carbohydrates: 64g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 222mg | Potassium: 158mg | Fiber: 2g | Sugar: 26g | Vitamin A: 380IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg