Lemon-Lime Cherry Pistachio Loaf Cake

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:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, beat the butter and sugar until light and fluffy.
4. 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.
5. Gradually mix in the dry ingredients until the batter is smooth.
6. Gently fold in the cherries and pistachios.

Bake the Cake:

1. Pour the batter into the prepared loaf pan, spreading it evenly.
2. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Glaze:

1. In a small bowl, whisk together the powdered sugar, lime juice, and vanilla extract until smooth.

Finish the Cake:

1. 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!

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