SUMMER PISTACHIO YOGURT LOAF CAKE
Introduction
Summer Pistachio Yogurt Loaf Cake is a light and moist treat that brings together the nutty flavors of pistachios with the tangy goodness of Greek yogurt. Perfect for warm weather, this cake is not only delicious but also straightforward to make. It can be enjoyed as a snack, dessert, or even for breakfast alongside your morning coffee.
Why Make This Recipe
You should make this recipe for several reasons. First, it uses simple ingredients that you might already have in your kitchen. Second, the combination of yogurt and pistachios gives a unique flavor and a lovely texture. This loaf cake is also great for sharing with friends and family or serving at summer gatherings. Plus, it’s easy to customize with optional glazes and toppings!
How to Make Summer Pistachio Yogurt Loaf Cake
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.
- In a food processor, pulse the pistachios 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, vegetable oil, lemon zest, and vanilla extract to the egg mixture and mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients until fully combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, make a glaze by simmering lemon juice, honey (or sugar), and water in a small saucepan.
- Brush the glaze over the loaf and top with extra chopped pistachios. Allow the cake to cool completely before slicing.
How to Serve Summer Pistachio Yogurt Loaf Cake
This delightful loaf cake is best served sliced and can be enjoyed plain or with a light dusting of powdered sugar. Pair it with a cup of tea or coffee for a perfect afternoon treat. You can also serve it with fresh fruits or a dollop of whipped cream for added indulgence.
How to Store Summer Pistachio Yogurt Loaf Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the loaf; just wrap it tightly in plastic wrap and foil. Thaw it at room temperature before serving.
Tips to Make Summer Pistachio Yogurt Loaf Cake
- Make sure not to over-process the pistachios; they should be chopped, not powdered.
- Use room temperature eggs and yogurt for a better batter consistency.
- Feel free to adjust the sweetness of the glaze to your liking.
- Adding a bit of orange zest can give an interesting twist to the flavor.
Variation
You can substitute the pistachios with other nuts like almonds or walnuts if you prefer. Additionally, different flavors of yogurt, like honey or vanilla, can add a unique taste to your loaf cake.
FAQs
1. Can I use salted pistachios in this recipe?
Yes, you can, but make sure to reduce the added salt in the recipe to avoid an overly salty cake.
2. What can I use instead of Greek yogurt?
You can use any type of plain yogurt, but Greek yogurt gives the best texture and flavor.
3. Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour. Make sure to check the baking powder for gluten-free certification.
Enjoy baking and sharing this delicious Summer Pistachio Yogurt Loaf Cake!
