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Best Moist Pistachio Loaf Cake

A soft, nutty pistachio loaf cake topped with a smooth vanilla glaze, perfect for dessert or afternoon tea.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Loaf Cake
  • 1.5 cups all-purpose flour
  • 1 cup shelled pistachios finely ground
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 0.5 cup plain yogurt
  • 0.25 cup milk
Vanilla Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
  2. Grind pistachios until fine but not pasty.
  3. Whisk flour, ground pistachios, baking powder, baking soda, and salt.
  4. Cream butter and sugar until fluffy. Add eggs and extracts.
  5. Alternate adding dry ingredients with yogurt and milk.
  6. Bake 45–55 minutes until toothpick comes out clean.
  7. Cool completely before glazing.
  8. Mix glaze ingredients and drizzle over loaf.

Notes

Use fresh pistachios for best flavor and store in airtight container.