This pistachio, cardamom and lemon loaf cake is soft, moist and lightly spiced. The fruity depth of good olive oil, crunchy pistachios and a bright lemon drizzle make it ideal for morning or afternoon tea. It’s dairy free and simple to make — no electric mixer required.
⭐⭐⭐⭐⭐ I made this yesterday when friends dropped by. It was perfect — loved the cardamom, lemon and pistachio combo. Making it again today for another occasion. – Gillian
This loaf is one of my favourite flavour combinations. First published in 2020, it remains a popular cake on the blog because it’s interesting without being fussy. If you want something a little different from a plain lemon loaf, but still quick and straightforward, this recipe delivers.
Pistachio and lemon are naturally complementary: the nutty richness of the pistachios balances the bright citrus. Ground cardamom brings a warm, aromatic note that lifts the whole cake. The result is not overly sweet, which makes it a perfect companion for coffee or tea.
Why you’ll love this cake
- Easy to transport and freezes beautifully for later.
- No electric mixer needed — just bowls, a whisk and a spatula.
- Olive oil keeps the crumb soft and moist for days.
- Lightly spiced and fragrant without being cloying.
- Completely dairy free, adaptable to household preferences.
Key ingredients
This loaf uses simple pantry ingredients that combine for a distinctive, delicious flavour.
All ingredient quantities are listed in the recipe section below.
- Olive oil – use a fruity, good-quality olive oil to add moisture and flavour.
- Eggs – provide structure and lift.
- Caster (superfine) sugar – dissolves quickly for a fine crumb; regular sugar is fine if needed.
- Lemon – zest and juice are used in both the cake and glaze for brightness.
- Plain (all-purpose) flour – the base flour for the loaf.
- Almond meal – adds a gentle nutty flavour and tender texture.
- Ground cardamom – warm and floral; it pairs beautifully with lemon and pistachio.
- Baking powder and bicarbonate of soda – together they give a steady, even rise.
- Dairy free milk – oat milk works well; any plant milk will do.
- Pistachios – shelled and roughly crushed for texture; raw or lightly salted both work.
Why olive oil works so well
Unlike neutral oils that only add moisture, a fruity olive oil contributes flavour. It complements the lemon and cardamom and helps keep the crumb tender for several days. Use an olive oil whose taste you enjoy, because it will show through.
Step-by-step instructions
Step 1: In a large bowl whisk together the olive oil, eggs and vanilla. Add the caster sugar, lemon juice and lemon zest and whisk until the mixture is slightly foamy.
Step 2: In a separate bowl combine the plain flour, almond meal, ground cardamom, baking powder and bicarbonate of soda. Stir to blend.
Step 3: Add the dry ingredients to the wet mixture and whisk until just combined. Stir in the dairy free milk to loosen the batter to a smooth consistency.
Step 4: Fold in the roughly chopped pistachios with a spatula so they are evenly distributed through the batter.
Step 5: Pour the batter into a greased and lined 8 x 4 inch loaf pan. Bake at 170°C/325°F for about 45 minutes, or until a skewer inserted in the centre comes out clean. If the top browns too quickly, loosely cover with foil. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
Step 6: Mix the icing sugar with lemon juice a little at a time until you have a drizzly glaze. Pour over the cooled cake, scatter with extra crushed pistachios and let the glaze set before slicing.
Tip: If the loaf is browning faster than it’s baking through, place a sheet of foil loosely over the top for the remaining baking time.
Storage instructions
Store the cake in an airtight container at room temperature for 3 to 4 days. For longer storage, freeze the whole loaf or individual slices for up to 3 months. Wrap tightly in plastic wrap, then in foil, or place wrapped slices in a sealed freezer bag to prevent freezer burn.
To serve, thaw wrapped at room temperature overnight for best texture.
Recipe FAQs
What is almond meal?
Almond meal is simply ground almonds, slightly coarser than almond flour. It gives a tender texture and nutty flavour. Almond flour can be used if that’s what you have.
Extra virgin or light olive oil?
Both work. A lighter oil lets the lemon shine more; a more flavourful olive oil adds extra depth. Choose based on how prominent you want the olive taste to be.
Can I use dairy milk?
Yes — if you’re not dairy free, regular milk is fine. The recipe uses only a small amount.
Can I use a different pan?
Yes. A 9 x 9 inch square pan will work; check it at around 30 minutes as it will bake faster. Adjust baking time when changing pan size.
If you try this recipe, please leave a comment and a rating below — I love to hear your feedback and see your photos.
Recipe
Pistachio, Cardamom and Lemon Loaf Cake
This loaf is soft, moist and lightly spiced. Olive oil gives a fruity richness, pistachios add crunch and a lemon drizzle brightens each slice. Dairy free and made without a mixer.
Equipment
- 8 x 4 inch (approx. 20 x 10 cm) loaf pan
- Mixing bowls, whisk and spatula
- Wire rack for cooling
Ingredients
- ½ cup (120 ml) olive oil
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 110 g (½ cup) caster/superfine sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 150 g (1 cup) plain/all-purpose flour
- 25 g (¼ cup) almond meal
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 2 tablespoons dairy free milk (e.g., oat milk)
- ½ cup pistachios, shelled and lightly crushed
For the glaze
- ¼ cup icing sugar
- 1 tablespoon lemon juice (approx.), add more or less to achieve desired consistency
- Extra crushed pistachios to sprinkle on top (optional)
Instructions
- Preheat oven to 170°C / 325°F. Grease and line an 8 x 4 inch loaf pan with baking paper.
- 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.
- In another bowl combine the flour, almond meal, cardamom, baking powder and bicarbonate of soda.
- Add the dry ingredients to the wet and whisk until just combined. Stir in the dairy free milk to loosen the batter. Fold through the crushed pistachios.
- Pour the batter into the prepared pan and bake for about 45 minutes or until a skewer inserted into the centre comes out clean. If it browns too quickly, loosely cover with foil for the remaining time. Cool on a wire rack.
- To make the glaze, mix the icing sugar with lemon juice a little at a time until it reaches a drizzly consistency. Pour over the cooled cake and sprinkle with crushed pistachios. Allow the glaze to set before slicing.
Notes
- Pistachios: Use shelled pistachios. If they are salted, reduce any added salt in the batter. Chop or crush them roughly for texture.
- Milk: I use oat milk but any milk works.
- Pan size: A square pan will bake faster; start checking at 30 minutes if you use a different pan.
- Storage: Keep in an airtight container at room temperature up to 3 days or freeze up to 3 months.
Servings & times
Serves: 8 | Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
Nutrition (per slice, approximate)
Calories: 334 kcal | Carbohydrates: 34 g | Protein: 6 g | Fat: 20 g | Sugar: 17 g
This recipe was first published in 2020 and updated in 2023 and 2026 with improved notes and a minor tweak to improve stability and prevent sinking.