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
