Rose and pistachio loaf cake with lemon
A tender, buttery loaf with ground pistachios and rose water, topped with a zesty lemon and rose glaze.
- Time1 hr 20
- LevelEasy
- Costabout £0.56 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line a 900g loaf tin.
- 2
Beat the butter and caster sugar for 3 to 4 minutes until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour if it starts to curdle.
4 min - 3
Fold in the flour, ground pistachios, baking powder and lemon zest, then the rose water and milk, until you have a soft dropping batter.
- 4
Spoon into the tin and level the top. Bake for 45 to 55 minutes, until golden and a skewer comes out clean. Cover loosely with foil after 35 minutes if it browns too fast.
50 min - 5
Cool in the tin for 10 minutes, then lift out onto a rack and cool completely.
10 min - 6
Mix the icing sugar with the lemon juice and the 0.5 tsp rose water to a thick, runny icing. Spoon over the cold cake and scatter with the chopped pistachios.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
