Lemon Pistachio Loaf Cake with Cardamom

An easy dairy-free pistachio and lemon loaf cake, lightly spiced with cardamom and finished with a tangy lemon drizzle.

This loaf cake blends bright lemon with the warm nuttiness of pistachios and a hint of cardamom, all baked in olive oil for a moist, flavorful crumb. It’s a straightforward dairy-free bake that’s perfect for morning or afternoon tea, easy to transport and simple to freeze if you want to save slices for later.

The recipe relies on good-quality olive oil to add richness and a subtle fruity note that complements the citrus and spice. Cardamom gives a gentle aromatic lift without overpowering the lemon, while almond meal adds depth and a satisfying texture. A light lemon glaze finishes the cake, adding a sweet-tart contrast to the nutty, spiced base.

This loaf is ideal when you want something slightly different from the usual butter-based cakes. It’s uncomplicated to make—no electric mixer required—and the flavours feel both comforting and refreshingly bright, making it excellent for transitional seasons when you want something light but warming.

If you’re planning to bring a cake to a gathering or want a portable bake for work, loaf cakes are very convenient. They slice neatly, freeze well, and keep their texture when wrapped properly.

Key Ingredients

Below are the main ingredients that give this loaf its character. Exact quantities are listed in the recipe section further down.

• Olive oil – provides moisture and a fruity richness. Use a good-quality extra virgin or mild-flavored olive oil for best results.
• Eggs – help bind and give structure while keeping the crumb tender.
• Caster (superfine) sugar – dissolves easily for a smooth, light texture; regular granulated sugar can be substituted if needed.
• Lemon – both zest and juice are used for a bright citrus flavor.
• Plain (all-purpose) flour – the recipe has not been tested with gluten-free blends.
• Almond meal – adds nuttiness and a slightly denser crumb.
• Ground cardamom – a warm, fragrant spice that pairs beautifully with lemon and pistachio.
• Baking powder and baking soda – used together for an even rise.
• Dairy-free milk – oat milk works well, but any plant-based milk can be used.
• Pistachios – shelled and lightly crushed; salted pistachios add more flavour, or use unsalted and add a pinch of salt to the batter.

For the glaze: icing sugar and fresh lemon juice. Optional extra pistachios for garnish.

Step-by-Step Instructions

This cake is simple to prepare and only requires a couple of bowls and a whisk.

1. Preheat the oven to 180°C (350°F). Grease and line an 8 x 4 inch (20 x 10 cm) loaf pan with baking paper.
2. In a large bowl, whisk together the olive oil, eggs and vanilla. Add the caster sugar, lemon juice and lemon zest and whisk until slightly foamy.
3. In a separate bowl, combine the plain flour, almond meal, ground cardamom, baking powder and bicarbonate of soda.
4. Add the dry ingredients to the wet mixture and begin to whisk together. Gradually add the dairy-free milk to loosen the batter and whisk until smooth.
5. Fold through the roughly crushed pistachios, then pour the batter evenly into the prepared loaf pan.
6. Bake for about 45 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil for the remainder of the bake.
7. Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before glazing.
8. Make the glaze by mixing icing sugar with lemon juice a little at a time until you reach a drizzleable consistency. Drizzle over the cooled cake and scatter extra crushed pistachios on top. Let the glaze set before slicing.

Recipe FAQs

Can I use a different pan? Yes. If you don’t have a loaf pan, a 9×9 inch square tin will work—check the cake after about 30 minutes, as it will bake faster.

How should I store the cake? Store in an airtight container at room temperature in a cool, dry place for 3–4 days.

Can I freeze it? Yes. Wrap the whole loaf or individual slices tightly in plastic wrap and freeze for up to 3 months. Defrost at room temperature while still wrapped.

Pistachio Cardamom and Lemon Loaf Cake — Recipe Card

Summary: A moist dairy-free loaf cake with pistachio, cardamom and lemon, topped with a lemon glaze.

Prep Time: 15 minutes • Cook Time: 45 minutes • Total Time: 1 hour

Serves: 8 • Author: Sally

Equipment

• Loaf pan (8 x 4 inch / 20 x 10 cm)
• Mixing bowls
• Whisk and spatula
• Wire rack

Ingredients

• ½ cup olive oil
• 2 eggs, room temperature
• 1 tsp vanilla extract
• ½ cup caster (superfine) sugar
• Zest and juice of 1 lemon
• ¾ cup plain (all-purpose) flour
• ¼ cup almond meal
• 1 tsp ground cardamom
• 1 tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• 2 tbsp dairy-free milk (e.g. oat milk)
• ½ cup pistachios, shelled and lightly crushed

For the glaze:

• ¼ cup icing sugar
• 1 tbsp lemon juice (or more to reach desired consistency)
• Extra crushed pistachios, optional for topping

Notes

I use shelled and salted pistachios for best flavour; if using unsalted nuts, add a pinch of salt to the batter. To crush pistachios, use a mortar and pestle or place them in a sealed bag and roll with a rolling pin. Any plant-based milk will work for the dairy-free option.

Nutrition (per serving, approximate)

• Calories: 308 kcal
• Carbohydrates: 29 g
• Protein: 5 g
• Fat: 20 g
• Fiber: 2 g

Nutritional information is a guide only and depends on exact ingredients used.