Perfect Pistachio Cardamom Loaf Cake Recipe with Easy Rose Glaze
A tender, nutty loaf cake flavored with warm cardamom and topped with a delicate rose glaze, perfect for tea time or brunch. This quick and easy recipe balances subtle spice and floral sweetness for a comforting yet exotic treat.
- Prep Time: 10 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 1 hour to 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) whole milk (or almond milk for dairy-free)
- ¾ cup (100g) shelled and chopped pistachios (raw or roasted unsalted)
- ¼ cup (60g) plain Greek yogurt
- For the Rose Glaze:
- 1 cup (120g) powdered sugar, sifted
- 1 to 2 teaspoons rose water
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- In a medium bowl, sift together flour, baking powder, ground cardamom, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add milk and Greek yogurt; stir gently to combine.
- Fold in dry ingredients gradually with a rubber spatula until just combined. Fold in chopped pistachios evenly.
- Transfer batter to prepared loaf pan and smooth the top. Tap pan gently to release air bubbles.
- Bake for 50 to 60 minutes, checking doneness at 50 minutes with a toothpick. Tent with foil if top browns too fast.
- Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely.
- Prepare rose glaze by whisking powdered sugar, lemon juice, and rose water until pourable but thick enough to coat a spoon.
- Drizzle glaze evenly over cooled loaf and let set for about 20 minutes before slicing.
Notes
Use room temperature ingredients for best texture. Avoid overmixing after adding flour to prevent toughness. Fold pistachios in gently at the end to keep them evenly distributed. If glaze thickens too much, add a few drops of lemon juice or water to loosen. Let cake cool completely before glazing to avoid runny glaze. Store wrapped tightly at room temperature for up to 3 days or freeze slices individually.
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 280
- Sugar: 18
- Sodium: 180
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: pistachio loaf cake, cardamom cake, rose glaze, easy loaf cake, nutty cake, tea time cake, brunch cake, quick cake recipe