Raspberry Iced Pistachio Loaf Recipe

Introduction

This Raspberry Iced Pistachio Loaf is a delightful combination of nutty flavors and fresh fruit sweetness. Moist and tender with a vibrant raspberry glaze, it’s perfect for a tea-time treat or a special dessert.

Ingredients

• 1 3/4 cups (223g) all purpose flour, sifted
• 2/3 cup (74g) pistachio flour
• 2 teaspoons (9g) baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• Zest of medium lemon
• 1/4 cup (57ml) vegetable oil or neutral oil of your choice
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 drop green gel food coloring (optional)
• 1/2 cup (113g) sour cream
• Chopped pistachios for garnish
• Small pesticide-free roses or fresh raspberries for garnish (optional)
• For the Raspberry Icing:
• 1/2 cup (62g) raspberries
• 1 tablespoon (15ml) fresh lemon juice
• 1 cup (120g) powdered sugar, sifted
• 1 tablespoon (14g) unsalted butter, melted
• 1 pinch fine sea salt

Instructions

1. Step 1: Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper, then grease and flour the inside.
2. Step 2: In a large bowl, whisk together the all purpose flour, pistachio flour, baking powder, baking soda, and salt.
3. Step 3: In a separate large bowl, use an electric mixer at medium speed to cream the softened butter, granulated sugar, and lemon zest until light and fluffy.
4. Step 4: Gradually beat in the oil until fully combined.
5. Step 5: Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts. If using, add the green gel food coloring gradually until you reach the desired shade.
6. Step 6: On low speed, mix in the flour mixture in two additions, alternating with half of the sour cream after each addition. Stir just until combined.
7. Step 7: Pour the batter into the prepared loaf pan and bake for 42 to 47 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Step 9: To make the raspberry icing, purée raspberries with lemon juice in a blender or food processor. Strain through a sieve to remove seeds.
10. Step 10: In a medium bowl, whisk together the raspberry purée, powdered sugar, melted butter, and a pinch of salt until smooth.
11. Step 11: Spoon the icing over the cooled loaf, allowing it to drip down the sides. Sprinkle with chopped pistachios and decorate with edible flowers or fresh raspberries if desired.

Tips & Variations

• For extra moisture, substitute half the sour cream with Greek yogurt.
• If pistachio flour is unavailable, finely ground shelled pistachios can be used as a substitute.
• Skip the green food coloring if you prefer a natural look; the lemon zest adds enough brightness.
• To make the loaf nut-free, omit pistachio flour and garnish, but note the flavor will be different.

Storage

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Allow the loaf to come to room temperature before serving. Reheat slices gently in the microwave for about 10 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the icing?

Yes, thaw frozen raspberries completely before puréeing and straining for a smooth icing.

What if I don’t have pistachio flour?

You can make your own by grinding shelled pistachios finely in a food processor. Be careful not to over-process into pistachio butter.

Raspberry Iced Pistachio Loaf Recipe

Print Recipe

★★★★★

4.9 from 82 reviews

This Raspberry Iced Pistachio Loaf is a moist and flavorful cake combining the nutty richness of pistachios with a vibrant raspberry icing. Perfect for teatime or a delightful dessert, it features a tender crumb infused with lemon zest and almond extract, topped with a fresh raspberry glaze and crunchy pistachio garnish.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pistachio Loaf

• 1 3/4 cups (223g) all purpose flour, sifted
• 2/3 cup (74g) pistachio flour
• 2 teaspoons (9g) baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• Zest of medium lemon
• 1/4 cup (57ml) vegetable oil or neutral oil of your choice
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 drop green gel food coloring (optional)
• 1/2 cup (113g) sour cream
• Chopped pistachios for garnish
• Small pesticide-free roses or fresh raspberries for garnish (optional)

Raspberry Icing

• 1/2 cup (62g) raspberries
• 1 tablespoon (15ml) fresh lemon juice
• 1 cup (120g) powdered sugar, sifted
• 1 tablespoon (14g) unsalted butter, melted
• 1 pinch fine sea salt

Instructions

1. Prepare the Pan: Preheat your oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper, then grease and flour the inside to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, pistachio flour, baking powder, baking soda, and fine sea salt until well combined.
3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer at medium speed to cream the softened unsalted butter, granulated sugar, and lemon zest until the mixture is light and fluffy. Gradually beat in the vegetable oil until fully incorporated.
4. Add Eggs and Extracts: Beat in the three eggs one at a time, ensuring each is fully combined before adding the next. Then blend in the vanilla extract and almond extract. If using, add green gel food coloring drop by drop to achieve your desired color.
5. Combine Dry and Wet Mixtures: Reduce mixer speed to low and add the flour mixture in two parts, alternating with half of the sour cream after each addition. Mix only until just combined to avoid overmixing.
6. Bake the Loaf: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 42 to 47 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes.
7. Cool Completely: Carefully turn the loaf out onto a wire rack and allow it to cool completely before icing.
8. Prepare Raspberry Icing: In a blender or small food processor, puree the raspberries with fresh lemon juice. Strain through a fine sieve to remove seeds. In a medium bowl, whisk together the raspberry purée, sifted powdered sugar, melted unsalted butter, and a pinch of fine sea salt until smooth.
9. Glaze the Loaf: Spoon the raspberry icing generously over the cooled loaf, allowing it to drip down the sides.
10. Garnish and Serve: Sprinkle chopped pistachios over the icing. Optionally, decorate the top with small pesticide-free roses or fresh raspberries for a beautiful finish. Serve and enjoy!

Notes

• Using pistachio flour adds a wonderful nutty flavor and texture to the loaf.
• Green gel food coloring is optional but enhances the pistachio theme visually.
• Be careful not to overmix the batter to keep the loaf tender and light.
• Sifting the powdered sugar for the icing ensures a smooth finish without lumps.
• The raspberry icing can be thickened or thinned by adjusting the amount of powdered sugar and lemon juice to your taste.
• This loaf keeps well in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap tightly and freeze for up to 1 month.

Keywords: pistachio loaf, raspberry icing, nutty cake, lemon zest cake, pistachio dessert, homemade loaf cake, nut flour cake