Why You’ll Love This Recipe
- Bright and refreshing flavors: The combination of lemon and lime gives this cake a vibrant taste.
- Perfect balance of textures: The softness of the cake pairs wonderfully with the crunch of pistachios and the juicy pops of cherries.
- Easy to make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Versatile: Enjoy it as a dessert, a teatime snack, or even as a sweet breakfast treat.
- Eye-catching presentation: The glaze and colorful inclusions make this loaf a showstopper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1/4 cup sour cream
- Zest of 1 lemon
- Zest of 1 lime
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
- 1/2 cup maraschino cherries (drained and chopped)
- 1/2 cup shelled pistachios (chopped)
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp fresh lime juice
- 1/2 tsp vanilla extract
Directions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the milk, sour cream, vanilla extract, lemon zest, lime zest, and lime juice.
- Gradually mix in the dry ingredients until the batter is smooth.
- Gently fold in the cherries and pistachios.
Bake the Cake:
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar, lime juice, and vanilla extract until smooth.
Finish the Cake:
- Drizzle the glaze over the cooled cake. Allow it to set for a few minutes before slicing.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Cooling Time: 30 minutes
Variations
- Fruit Swap: Substitute maraschino cherries with dried cherries, cranberries, or chopped fresh strawberries.
- Nut Options: Replace pistachios with almonds, walnuts, or pecans for a different crunch.
- Citrus Twist: Add orange zest or juice for an extra citrus layer.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute butter with plant-based butter and use almond milk with a splash of lemon juice instead of sour cream.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Wrap the loaf (unglazed) tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: If desired, warm slices in the microwave for 10-15 seconds.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, fresh cherries can be used. Just pit and chop them before folding into the batter.
2. Can I make this cake without the glaze?
Absolutely! The cake is flavorful on its own, but the glaze adds a nice tangy touch.
3. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to avoid over-salting.
4. What can I use instead of sour cream?
You can substitute sour cream with plain yogurt or buttermilk.
5. How do I prevent the cherries from sinking to the bottom?
Toss the cherries in a bit of flour before folding them into the batter.
6. Can I bake this as muffins or a layer cake?
Yes, adjust the baking time accordingly: 18-22 minutes for muffins or 25-30 minutes for a layer cake.
7. Can I add more nuts or fruits?
Certainly! Just ensure the total mix-ins don’t exceed 1 cup to maintain the cake’s structure.
8. Is this recipe suitable for a bundt pan?
Yes, it can be baked in a bundt pan. Bake for 50-60 minutes and monitor doneness.
9. What type of pistachios should I use?
Shelled, unsalted pistachios work best. Lightly toasting them before use enhances their flavor.
10. Can I use lemon or lime extract for extra flavor?
Yes, a small amount (1/4 tsp) of lemon or lime extract can boost the citrus notes.
Conclusion
This Lemon-Lime Cherry Pistachio Loaf Cake is a showstopping bake with its bright citrus flavors, sweet cherries, and nutty pistachios. Perfect for celebrations or a simple pick-me-up, this loaf is sure to impress. With its easy-to-follow instructions and endless variations, it’s a recipe you’ll want to make again and again. Serve it with tea or coffee, and watch it disappear in no time!
Lemon-Lime Cherry Pistachio Loaf Cake
- Total Time: 1 hour 30 minutes (including cooling)
- Yield: 8-10 slices
- Diet: Vegetarian
Description
Brighten your day with this Lemon-Lime Cherry Pistachio Loaf Cake! Bursting with zesty citrus flavors, sweet cherries, and crunchy pistachios, this loaf is topped with a tangy lime glaze for a delightful finish. Perfect for celebrations, tea time, or a sweet breakfast treat.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup milk
- ¼ cup sour cream
- Zest of 1 lemon
- Zest of 1 lime
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
- ½ cup maraschino cherries, drained and chopped
- ½ cup shelled pistachios, chopped
For the Glaze:
- ½ cup powdered sugar
- 2 tbsp fresh lime juice
- ½ tsp vanilla extract
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition. Stir in milk, sour cream, vanilla extract, lemon zest, lime zest, and lime juice.
- Gradually mix in dry ingredients until smooth. Fold in cherries and pistachios.
- Bake the Cake:
- Pour batter into the prepared loaf pan.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar, lime juice, and vanilla extract.
- Finish the Cake:
- Drizzle the glaze over the cooled cake and let it set. Slice and enjoy!
Notes
- Toss cherries in a bit of flour before adding to the batter to prevent sinking.
- Lightly toast pistachios to enhance their flavor.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American