How To make Lemon Pistachio Bread
Quinn (ntxx57b) 2 Lemons
1/2 c Buttermilk
1 1/2 c Sugar
1/4 ts Baking soda
1 1/4 c Flour
3/4 c Pistachio nuts; finely
-chopped
glaze:
1/3 c Sugar
1/2 ts Salt
Juice of 1 lemon 3/4 c Butter; softened
1/3 c -water
3 Eggs
Cut large, thick strips of lemon peel from one of the lemons. Place sugar in a bowl; add strips of peel. Rub mixture together with fingers to flavor sugar with lemon. Grate rind from other lemon. Juice lemons to get 1/4 cup. Reserve. Preheat oven to 350 degrees. Grease and flour 9x5x3" loaf pan. Stir together flour, nuts, salt & grated lemon rind on piece of waxed paper. Remove lemon strips from sugar; dis- card. Beat together sugar and butter in large bowl until light and fluffy. Beat in egg, one at a time, beating well after each addition. Stir together buttermilk and baking soda in small bowl until well mixed. Stir in reserved 1/4 c. lemon juice. Mix into butter mixture. Gently stir in flour mixture just until ingredients are blended. Turn into prepared pan. Bake for 70-80 minutes or until wooden pick inserted in center comes out clean. Ten minutes before bread is baked, combine sugar, lemon juice and water in small saucepan. Bring to boil, stirring occasionally. Lower heat; simmer 4 minutes. When bread is baked, immediately poke holes all over top with wooden skewer. Slowly spoon glaze over top of bread. Let stand in pan 10 minutes. Loosen sides; carefully turn bread out onto wire rack. Cool completely, right side up, before slicing. Serve with mock clotted cream, if you wish. Olga Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS :
How To make Lemon Pistachio Bread's Videos
Easy Pistachio Bread Recipe | How To Make Pistachio Bread
Easy Pistachio Bread
1 Pkg White Cake Mix
1 Pkg Instant Pistachio Pudding Mix
4 Eggs
1/4 C Canola Oil
1/4 C Water
1 C Sour Cream
1 tsp Vanilla
Steusel Topping
1 C Brown Sugar
1 tsp Cinnamon
1/2 C Pistachio's - chopped (you can also use walnuts or pecans)
Glaze
1 C Powdered Sugar
3 - 4 Tbsp Heavy Cream
In a small bowl mix brown sugar, cinnamon & nuts - set aside
In a large bowl beat together cake mix, pudding mix, eggs, canola oil, water, sour cream
& vanilla. Mix until well blended. Cake batter will be very thick.
Grease two 9 x 5 loaf pans. Fill each pan with a 1/4 of the batter. Sprinkle the streusel topping
over the first layer. Top with remaining batter and finish off with remaining streusel mix.
Bake @ 350 for 40 minutes. You can also use an 8 x 4 pan just increase cooking time to 50 minutes.
Let loaves cool completely.
Mix together powdered sugar & heavy cream. Drizzle over cooled loaves.
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This moist and flavorful lemon pistachio cake is about as good as it gets, especially in terms of taste and texture.
A lemon pistachio cake is something that makes for a great brunch item or even a sweet treat in a care package. There’s just so much good going on here that it’s too good not to share.
Lemon and pistachios are clearly the stars of the show here, and each is featured throughout the cake. We use lemon juice, lemon zest, and chopped pistachios in the batter and this trifecta of ingredients adds wonderful citrus flavor with a slightly sweet nuttiness from the pistachios.
Once the cake has cooled, we top it off with more crushed pistachios to add a little visual flair and reveal one of the recipe’s main ingredients.
We’re left with a beautiful cake that looks too good to eat – but we don’t let that stop us!
Ingredients :
_____________________
Maida (All Purpose Flour) - 1 1/2 cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Salt - 1 tsp
Butter - 1 cup
Sugar - 1 cup
Eggs - 4
Vanilla Essence - 2 tsp
Lemon Juice - 1 Tbs
Lemon Zest - 1 Tbs
Ground Pistachio - 2 Cups
Lemon pistachio courgette cake
If you bake one courgette cake, make it this recipe! Gorgeously moist, this courgette cake is bright thanks to the lemon and nutty thanks to pistachios.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Pistachio cake by @ginamariegrimm ????