Found in SL Jan/Feb 2026 magazine here.
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh lemon juice, plus 1 tbsp grated lemon zest (from 3 lemons), divided, plus more as needed
3/4 cup chopped salted roasted pistachios, plus more for garnish
1 1/4 cups powdered sugar
Preheat oven to 350°F. Coat a 9 x 5" loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.
Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, lemon zest, and 3 tablespoons lemon juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in pistachios.
Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent overbrowning.
In the final 10 minutes of baking, stir together 4 tablespoons lemon juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush lemon mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.
Whisk together powdered sugar and 1 tablespoon lemon juice in a small bowl until combined. If needed, gradually whisk in more lemon juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more pistachios and lemon zest.
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh lemon juice, plus 1 tbsp grated lemon zest (from 3 lemons), divided, plus more as needed
3/4 cup chopped salted roasted pistachios, plus more for garnish
1 1/4 cups powdered sugar
Preheat oven to 350°F. Coat a 9 x 5" loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.
Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, lemon zest, and 3 tablespoons lemon juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in pistachios.
Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent overbrowning.
In the final 10 minutes of baking, stir together 4 tablespoons lemon juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush lemon mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.
Whisk together powdered sugar and 1 tablespoon lemon juice in a small bowl until combined. If needed, gradually whisk in more lemon juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more pistachios and lemon zest.
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