Lemon Pistachio Loaf

Welcome to The Pistachio Chronicle, in which I’m filtering my exploration of all things domestic through the roasted shell of the pistachio.

I’ve already made Sally McKenney’s Lemon Pistachio Loaf twice this week, and it does not disappoint. I added a little bit of almond extract to the icing (as Sally suggests!) which really created a contrast with the lemon and sugar and added another dimension to the tasting experience.

So what did I learn by making this recipe a second time?

1. This is obvious (except possibly to me), but check to make certain that you have enough of each ingredient before starting. I was 50g short on the sour cream this time (we made taco bowls this week…), and there was a clear issue with the texture and density (too dense). Because this was my second time making this recipe this week, I was not quite as uptight about prep as I normally am, so I was a bit underprepared for this bake.
2. Again, with prep, READ THE INGREDIENT LIST IN DETAIL because it might be that it’s not only the butter that is supposed to be at room temperature, but all of the cold ingredients. The sour cream got me again. I suppose I just forgot that sour cream was involved?
3. Remember to sift the powdered/confectioner’s sugar. I was too eager and forgot, and there were some clumps in the icing.

It’s a good reminder that baking requires patience and attention in addition to creativity and motivation.

This won’t be the last you see of the lemon/pistachio combination, as these are my favorite flavors!

I’ll introduce myself in my next post, but I wanted to chronicle this pistachio bake first!

‘Til the next bake!

~Caroline