Description
Easy, moist lemon pistachio bread topped with a sweet citrus glaze—simple to make, bursting with flavor, perfect for breakfast or dessert!
Ingredients
Scale
- 1 box lemon cake mix
- 1 (3.4 oz) box instant pistachio pudding mix
- 4 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1/2 cup chopped pistachios (plus more for garnish)
- 1 cup powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, combine lemon cake mix, pistachio pudding mix, eggs, water, and vegetable oil. Beat on medium speed for 2 minutes until fully blended and smooth.
- Fold in the chopped pistachios.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While cooling, whisk powdered sugar, lemon juice, and lemon zest until smooth to create the glaze.
- Drizzle glaze over cooled bread and top with additional chopped pistachios if desired.
Notes
- Use freshly squeezed lemon juice for best flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Can be frozen without glaze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg