Ingredients:
- 1/2 cup roasted, salted pistachios
- 1 1/2 cups flour, divided
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 2 tbsp. lemon zest
- 2 large eggs, room temperature
- 3/4 cup sour cream, room temperature
- 3 tbsp. lemon juice
- 1 tsp. vanilla extract
Ingredients for icing:
- 1 cup confectioners’ sugar, sifted
- 1 1/2 tbsp. lemon juice
- 1 tbsp. heavy cream or milk
- Pistachios, coarsely chopped
Directions:
- Preheat the oven to 350 F. Grease an 8-by-4-inch loaf pan with nonstick spray.
- Place the pistachios, along with 1 tbsp of the flour, in a small food processor. Pulse until the pistachios are finely chopped/coarsely ground. Stop before the pistachios turn into fine crumbs.
- In a separate medium bowl, whisk the ground pistachios with the remaining flour, baking powder and salt. Set aside.
- In a large bowl using a mixer fitted with a paddle attachment, beat the butter, sugar and lemon zest on medium-high speed until the mixture is light and creamy, about 3 minutes.
- With the mixer running on low speed, add the eggs one at a time. Once the second egg is completely incorporated, stop the mixer.
- Add the sour cream, lemon juice, vanilla and almond extract, then beat on medium speed until combined. Stop and scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients and beat on low speed until just combined. Avoid over-mixing. If needed, finish mixing by hand to ensure everything is combined. The batter will be thick.
- Spoon the batter into the prepared pan and smooth the top. Bake for 65 to 75 minutes, tenting loosely with aluminum foil halfway through baking to prevent over-browning. The loaf is done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Cool on a cooling rack for 1 hour. Carefully remove the cake from the pan and set it directly on the rack. Set the rack over a sheet of parchment paper or a baking sheet. You can add the icing while the cake is still slightly warm or wait for it to cool completely.
- In a medium bowl, whisk together the sifted confectioners’ sugar, lemon juice and cream/milk. Pour the icing over the cake. Sprinkle with chopped pistachios, if using. Allow the cake to cool completely before slicing.
