I love the subtle flavor of lemon and pistachio that comes through in this loaf. I made it on a whim the weekend before I started my new job because, if you know me at all, I can't resist trying out a new recipe, especially if I already have all of the ingredients on hand.
I will admit that I think I put in 1/4 cup of vegetable oil instead of 1/3 cup. I only realized it after the loaf was in the oven because as I was washing my measuring cups, I realized the 1/3 cup wasn't dirty. Ooops! It didn't affect the flavor but it did make the loaf a little bit more crumbly.
Yield: 1 9x5 loaf
Ingredients:
Vegetable oil spray for pan
1/3 cup vegetable oil
1/2 cup water
3/4 cup raw pistachios, finely ground (set aside 1 heaping tbsp)
2 lemons, zested and juiced, divided
1 3/4 ap flour
1 cup sugar
2 tsp baking powder
3/4 tsp salt
5 tbsp olive oil
2 cups powdered sugar
Direction:
Preheat oven to 325 and grease a loaf pan with vegetable oil spray (if you have it), then line with parchment paper with overhang on both sides, then spray with vegetable oil again. If you're confident on your pan's ability to be non-stick, skip the parchment paper like I did. Whisk zest of 2 lemons, flour, sugar, baking powder, salt and remaining pistachios in a large bowl. In a separate small bowl, whisk olive oil, 2 tbsp lemon juice, vegetable oil, and water. Pour oil mixture into dry ingredients and fold with a rubber spatula until combined, do not overmix. Transfer to the loaf pan and use the spatula to distribute the batter, which may be thick. Bake for 50-60 minutes or until golden brown and cooked through. It may dip a little in the center. The the loaf cool completely before lifting and placing it on a wire rack. For the glaze (optional, I recommend it): whisk powdered sugar and 3 tbsp lemon juice in a medium bowl. Add more lemon juice as needed to make a thick but pourable glaze. Pour glaze over loaf letting it drip down the sides. Top cake with reserved tbsp of pistachios. Wait until the glaze has set before slicing. I found this loaf to be a little crumbly when slicing, but the flavors were amazing and even better the next day.
Recipe from bon appetit.
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