pistachio and lemon loaf

Ingredients

• 220g of Butter (softened)

• 1 cup of Sugar

• 1 cup + 2tbs of Self Rising Flour (140 g)

• 3 Eggs

• Zest and Juice from 1 Large Lemon

• 1/3 cup of Ground Pistachios + a few for decoration

Method

Zest the lemon, squeeze out all the juice and pour it over the zest, let it soak.

Using an electric blender whisk the butter and sugar together until pale and creamy.

Add eggs and lemon zest with all the juice. Blend well.

Add flour and pistachios and whisk until well blended.

Transfer into a loaf tin, arrange some whole pistachios on top.

Bake in 170°C (fan assisted oven) for 50 - 55 minutes.

Nutritional information

Pistachios are a rich source of potassium. They also contain higher levels of essential amino acids than any other nuts.

Both pistachios and lemon zest contribute a fair amount of fibre to this recipe.

Bear in mind that the vitamin C present in lemon gets destroyed during the baking process.

If you are restricting your sugar intake, this cake will still taste very good with 180g of sugar instead of 200g.