With it’s tender crumb texture, this loaf makes the most of bright citrus flavor. Loaded with pistachios for a lovely, nutty flavor and topped with a bright, lemony glaze, it’s idea for either breakfast or dessert.
⅓ c. vegetable oil, plus more for pan
¾ c. raw pistachios
Zest of 2 lemons
1¾ c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
¾ tsp. kosher salt
5 Tbsp. extra-virgin olive oil
7 Tbsp. fresh lemon juice, divided
2 c. powdered sugar
- Place a rack in middle of oven; preheat to 325°F. Prepare a 9″x5″ loaf pan with cooking spray, then line with parchment paper, leaving overhang on long sides. Coat parchment paper with cooking spray.
- Pulse pistachios in a food processor until finely ground. Set aside a heaping tablespoonful.
- Whisk zest, flour, sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 tablespoons lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine until just moistened. Pour into prepared pan and tilt to distribute; batter should come halfway up sides of pan.
- Bake until golden brown and a toothpick inserted into the center comes out clean (50–60 minutes). Transfer pan to a wire rack and let cake cool completely in pan (at least 2 hours). Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.
- Whisk powdered sugar and 3 tablespoons. lemon juice in a medium bowl, drizzling in remaining 2 tablespoons. lemon juice as needed until it forms a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set (at least 30 minutes).