Summer Pistachio Yogurt Loaf Cake
Introduction
Summer is a wonderful time for light and refreshing treats. One such delight is the Summer Pistachio Yogurt Loaf Cake. This cake is moist, flavorful, and has the perfect crunch from pistachios. It’s a fantastic dessert for picnics, barbecues, or simply enjoying at home with a cup of tea.
Why Make This Recipe
This recipe is great for several reasons. First, it’s simple to make and doesn’t require any fancy equipment. Second, the combination of Greek yogurt and pistachios creates a unique flavor profile that’s hard to resist. Lastly, you can enjoy it plain or dress it up with a sweet lemon glaze and extra pistachios on top. It’s the perfect blend of sweet and nutty for those warm summer days.
How to Make Summer Pistachio Yogurt Loaf Cake
Making the Summer Pistachio Yogurt Loaf Cake is a fun and straightforward process. Here’s a step-by-step guide to help you bake this delicious loaf.
Ingredients:
- 1 cup shelled unsalted pistachios (plus extra for topping)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 tbsp lemon juice (optional syrup glaze)
- 2 tbsp honey or sugar (optional syrup glaze)
- 1 tbsp water (optional syrup glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Pulse the pistachios in a food processor until finely chopped (not powdered).
- In a bowl, whisk together the flour, baking powder, salt, and chopped pistachios.
- In another bowl, beat the sugar and eggs until light and fluffy.
- Add the yogurt, oil, lemon zest, and vanilla extract. Mix until smooth.
- Gradually fold in the dry ingredients until fully combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- While the cake is still warm, simmer lemon juice, honey, and water in a small pot to make a glaze.
- Brush the glaze over the loaf and top with extra chopped pistachios. Let it cool completely before slicing.
How to Serve Summer Pistachio Yogurt Loaf Cake
This loaf cake is delightful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with fresh summer fruits like berries or cherries for an extra refreshing treat.
How to Store Summer Pistachio Yogurt Loaf Cake
To store the loaf cake, wrap it tightly in plastic wrap or place it in an airtight container. It can last for up to 3 days at room temperature or up to a week in the refrigerator. If you want to keep it longer, freeze slices separately and thaw as needed.
Tips to Make Summer Pistachio Yogurt Loaf Cake
- Make sure to finely chop the pistachios; this will help distribute the flavor evenly.
- Don’t overmix the batter once you add the dry ingredients; this will help keep the cake soft and fluffy.
- Feel free to adjust the amount of sugar in the glaze depending on how sweet you want it.
Variation
For a twist, you can add dried fruits like cranberries or apricots to the batter. This adds a bit of tartness and pairs well with the pistachios.
FAQs
Q: Can I use salted pistachios instead?
A: Yes, but it will change the flavor slightly. Just reduce the added salt in the recipe.
Q: Is there a dairy-free alternative to yogurt?
A: Yes, you can use almond or coconut yogurt as a substitute for Greek yogurt.
Q: Can I freeze the loaf cake?
A: Yes, this cake freezes well! Just slice it and wrap each piece to freeze. Thaw before serving.
