VEGAN Lemon and Pistachio Loaf
Cooking Instructions
- 1
Prepare oven to 325 degree F, and get a square pan lined with parchment paper ready.
- 2
Peel and chop pistachios, and set aside 2 tablespoons for garnish.
- 3
In a bowl, combine all the dry ingredients- lemon zest, flour, granulated sugar, baking powder, salt and chopped pistachios.
- 4
Pour in olive oil (if no olive oil, can substitute with vegetable oil), the 2 tbsp lemon juice, vegetable oil and water into the dry ingredients. Mix well but don’t overmix (over mixing will make the loaf become really tough).
- 5
Pour the batter into your pan and bake for 35-40 minutes. (Adjust accordingly- depends on the pan size, pan material and oven). The loaf is cooked if you insert a toothpick and no wet batter appears. Let it sit in the pan for 10 minutes and then take it out and let it rest for 1hr on a wire rack for it to completely cool down (otherwise the icing will melt right off).
- 6
Make the icing by combining the icing sugar to the remaining 5 tbsp of lemon juice. I ended up not using 5 tbsp because I like a thicker consistency for my icing. So make sure to not thin out the icing too much.
- 7
Once the loaf has cooled completely, drizzle the icing on top and sprinkle the reserved pistachio bits on top! Cut into whatever portion you like and enjoy! :)
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