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Pistachio Cardamom and Lemon Loaf Cake

An easy lemon and pistachio loaf cake with the addition of cardamon spice and finished off with a tangy lemon drizzle.
Course Dessert, Morning Tea
Cuisine Australian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 serves
Author Sally

Ingredients

  • ½ cup olive oil
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup caster sugar
  • zest and juice of 1 lemon
  • ¾ cups plain flour
  • ¼ cup almond meal
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 tablespoons dairy-free milk
  • ½ cup pistachios shelled and lightly crushed

For the glaze:

  • ¼ cup icing sugar
  • 1 tablespoon lemon juice
  • crushed pistachios optional for topping

Instructions

  • Preheat the oven to 180°C and grease and line a 8 x 4 inch loaf pan with baking paper and a light spray of cooling oil.
  • In a large bowl, whisk together the olive oil, eggs and vanilla extract. Add in the sugar, lemon juice and lemon zest and continue to mix.
  • In a smaller bowl, add the flour, almond meal, cardamon, baking powder and bicarbonate of soda and mix to combine. Add the dry ingredients to the wet and start to whisk together. Add in the dairy-free milk to thin out the batter. Use a spatula to fold through the pistachios.
  • Pour into the prepared pan evenly and bake for 45 minutes or until a skewer when inserted comes out clean. If the cake starts to get a bit too brown, lightly cover with foil until it’s finished baking. Turn out onto a wire rack to cool completely.
  • Make the glaze by mixing the lemon juice with the icing sugar a little at a time, adding more of each if needed until the glaze is the desired consistency. Drizzle over the cooled cake, top with more crushed pistachios and let sit for a few minutes to set before slicing and serving.

Notes

I use shelled and salted pistachios. You can use raw, unsalted instead but add a pinch of salt to the batter. I then crush them lightly in a mortar and pestle, however it can also be done by placing the nuts in a zip lock bag and hitting them with a rolling pin. 
Dairy-free milk: I used oat milk, but any milk here will work fine.
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