makes 1 9-inch loaf

  • 12 tbsp / 180 g unsalted butter at room temperature

  • 1 ¼ c / 250 g  granulated sugar 

  • 4 large eggs

  • ½ c / 145 g crème fraîche 

  • 2 c / 225 g AP flour

  • 1 ½  c / 135 g pistachio flour (unshelled, unsalted pistachios blended into fine powder works just fine)

  • 1 tbsp baking powder

  • 1 ½ grated lemon zest

  • 2 tbsp chopped pistachios for garnish

Lemon Glaze

  • 1 c powdered sugar

  • ¼ - ½  c lemon juice


Preheat the oven to 350º and grease a loaf pan with butter, and line it with parchment. 
Cream the butter and sugar together until light and fluffy using a hand-held or stand mixer. Add the crème fraîche and mix. In batches, whisk in the AP flour, pistachio flour and two-thirds of the lemon zest. 
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes before un-molding onto a wire rack. 
Make the lemon glaze: sift the powdered sugar into a small bowl, add the lemon juice and whisk until smooth. Adjust the thickness of the glaze with more powdered sugar or more lemon juice based on preference. 
Garnish the cooled loaf with lemon glaze, the remaining lemon zest and chopped pistachios.