Pistachio & Lemon Yoghurt Mini Loaf Cakes Recipe
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Time to read 2 min
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Time to read 2 min
35 minutes
25 minutes
8 mini loaf cakes
Approx. 1hr 30 minutes (including cooling & decorating)
160°C (fan)
Delicately nutty, zesty and irresistibly light – the perfect spring bake.
There’s something about the pairing of pistachio and lemon that just sings of spring sunshine. Add the creaminess of Greek yoghurt and a silky lemon ganache, and you’ve got a show-stopping bake that’s as delightful to eat as it is to look at. These Pistachio & Lemon Yoghurt Mini Loaf Cakes are dainty, elegant and packed with flavour – ideal for afternoon tea, spring gatherings or a sweet little pick-me-up.
60g ground pistachios
150g caster or granulated sugar
150g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
170g full-fat Greek yoghurt
115g vegetable or mild olive oil
2 eggs
1 tsp vanilla bean paste
Zest of 1 lemon
200g white chocolate
150g double cream
Zest of 1 lemon
A few drops of lemon extract (to taste)
Chopped pistachios
Fresh lemon zest
Edible flowers (optional, but highly recommended for presentation)
1. Preheat your oven to 160°C (fan) and line a mini loaf tin with 8 small loaf cases.
2. In a large bowl, whisk together the yoghurt, oil, eggs, vanilla paste and lemon zest until smooth.
3. In a separate bowl, sift the dry ingredients – flour, baking powder, bicarbonate of soda and salt. Stir in the sugar and ground pistachios.
4. Gently fold the dry mixture into the wet ingredients in two stages, being careful not to overmix.
5. Weigh out 85g of batter per case to ensure even loaves. Avoid overfilling.
6. Bake for 25 minutes or until golden and a skewer inserted into the centre comes out clean.
7. Allow to cool completely before decorating.
1. In a saucepan over low heat, melt the white chocolate with the double cream, lemon zest and lemon extract until smooth.
2. Let the ganache cool to room temperature, then chill briefly until just thickened.
3. Whip the ganache until light and airy.
4. Pipe using a decorative nozzle or spread on with a palette knife.
To finish: Sprinkle with chopped pistachios, a little lemon zest and a few edible flowers if desired. Best served fresh, with a fresh brew!
Baker's Notes & Top Tips!
1. Don’t overfill your loaf cases – 85g per cake is ideal for an even rise.
2. Let the ganache cool fully before whipping. It must be thick enough to hold its shape.
3. Always use full-fat Greek yoghurt for the best texture and moisture.
Yes, plain yoghurt works well too. Just make sure it's not too runny, or the batter may be too thin.
Yes - chilling helps it thicken to the right consistency. Just don’t let it go too firm, or it’ll be tricky to whip.
Absolutely! Freeze the undecorated loaves for up to 2 months. Just defrost and add the ganache before serving.
By Annabel Lui
Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections.
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