A delightful loaf combining the tangy flavor of lemon with the nutty richness of pistachios and the crunch of poppy seeds.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
In another bowl, beat the eggs, then mix in the melted butter, milk, and lemon zest.
Ensure the melted butter is not too hot to prevent cooking the eggs.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped pistachios and poppy seeds.
Gently folding prevents deflating the batter, ensuring a light texture.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf a few minutes before the end of baking time to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling allows the loaf to set, making it easier to slice.
Slice and serve the loaf. Enjoy!
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
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