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Glazed Pistachio Loaf Cake

A tender, moist loaf cake made with homemade ground pistachio flour and sour cream, topped with a thick vanilla glaze and crushed nuts.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup shelled pistachios unsalted
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temp
  • 0.5 cup sour cream or greek yogurt
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
Glaze
  • 1.5 cups powdered sugar sifted
  • 2 tbsp milk adjust for consistency
  • 0.25 cup chopped pistachios for garnish

Equipment

  • 9x5 Loaf Pan
  • Food processor
  • Stand Mixer or Hand Mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan.
  2. Pulse pistachios in a food processor until finely ground (do not turn into butter).
  3. Whisk flour, baking powder, baking soda, salt, and ground pistachios in a bowl.
  4. Cream butter and sugar until light and fluffy (3-4 mins). Add eggs one at a time, then extracts.
  5. Alternating with the milk and sour cream, fold in the dry ingredients gently until just combined.
  6. Pour batter into pan. Bake for 50-60 minutes until a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Whisk powdered sugar and milk to create a thick glaze. Pour over the cooled cake and top with chopped nuts.

Notes

If the top browns too quickly while baking, cover loosely with foil after 40 minutes. Ensure pistachios are unsalted for the best flavor balance.