LEMON PISTACHIO LOAF
Steps:
- heat over to 325
- line 9x5 bread pan w/parchment paper, leaving overhang on long sides
- grind pistachios in food processor; reserve 1 T
- mix zest, flour, sugar, pistachios, baking powder and salt in large bowl
- whisk olive oil, 2 T lemon juice, 1/3 cup vegetable oil and 1/2 cup water. Pour into dry ingredients and fold until mixed.
- Do NOT over mix
- Bake for 50 - 60 minutes
- When cake is cool, whisk powdered sugar and 3 T lemon juice. Add remaining lemon juice as needed to make glaze. Pour over cake, letting ti drip down sides. Top with pistachios.
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