Citrus Pistachio Bread
No, quite literally my mom called and asked me to bake her this Citrus Pistachio Cake for Mother's Day after she saw it on Instagram. So I thought you might consider this zippy, zesty, and oh so tasty cake in lieu of a gift. Consider this recipe your back-up plan when you forgot to order a gift for Mom, or anyone for that matter. Forgot multiple gifts? Go mini and use small paper baking trays to gift to anyone who likes to eat.
all units: U.S. Imperial
- 12 tbsp / 180 g unsalted butter at room temperature
- 1 ¼ c / 250 g granulated sugar
- 4 large eggs
- ½ c / 145 g crème fraîche
- 2 c / 225 g AP flour
- 1 ½ c / 135 g pistachio flour (unshelled, unsalted pistachios blended into fine powder works just fine)
- 1 tbsp baking powder
- 1 ½ grated lemon zest
- 2 tbsp chopped pistachios for garnish
- 1 c powdered sugar
- ¼ - ½ c lemon juice
Preheat the oven to 350º and grease a loaf pan with butter, and line it with parchment.
Cream the butter and sugar together until light and fluffy using a hand-held or stand mixer. Add the crème fraîche and mix. In batches, whisk in the AP flour, pistachio flour and two-thirds of the lemon zest.
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes before un-molding onto a wire rack.
Make the lemon glaze: sift the powdered sugar into a small bowl, add the lemon juice and whisk until smooth. Adjust the thickness of the glaze with more powdered sugar or more lemon juice based on preference.
Garnish the cooled loaf with lemon glaze, the remaining lemon zest and chopped pistachios.
Pistachio Flour? Run to the nearest grocery store and pick up a bag of shelled, unsalted pistachios and pulse in a blender or food processor to create a flour. Use it to garnish the cake and store the extra in the refrigerator.
makes 1 9-inch loaf