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Orange Pistachio Loaf Cake

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Orange Pistachio Loaf Cake is one of those easy recipes you'll make over and over. This cake is absolutely bursting with flavor having been soaked in a shiny orange honey syrup embedded with pistachios. The cake itself is moist and has a velvety texture close to a pound cake but not as dense. There is so much flavor in this loaf cake there is no need for icing.

Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.

The oranges, pistachio and honey are redolent of Greek and Middle Eastern flavors. The cake itself is perfect for a novice baker as each step is timed out making this near foolproof.

This truly is a cake not to be missed.

If you love orange flavored recipes, here are a few more: Crumb Topped Orange Date Muffins, Orange Bread Pudding, Orange Chiffon Cake, and the Orange Almond Teacake.

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Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

Why this cake works

  • It's super easy to make
  • There is a lot of orange zest to bring out the flavor.
  • The cake is soaked from the top and bottom to ensure the flavor of the soaking syrup goes all the way through.
  • Anyone can make this since each step is timed out and it is near impossible to fail with this.
  • It's gorgeous as well as really good.

Let's Talk Baking Pans

All baking pans are not created equal. Different materials absorb and retain heat differently. See my Post on Baking Pans.

I have used a heavy aluminum loaf pan which takes a bit longer to bake than thinner pans of aluminum. Glass on the other hand, requires the temperature of the oven to be lowered by 25°F since it retains more heat making a hotter pan.

It is important to test the cake about 10 minutes before the stated time to make sure the cake will not over bake.

Recipe Ingredients

For the Loaf Cake

The ingredients for the loaf cake include cake flour, baking powder, baking soda, salt, unsalted butter, granulate sugar, orange zest, eggs, sour cream and pistachio nuts.

FRONT ROW: Pistacho Nuts, baking powder, salt, baking soda

MIDDLE ROW: Unsalted butter, eggs, sour cream

BACK ROW: Cake flour, granulated sugar, oranges for their zest

For the Honey Orange Syrup

The ingredients for the Honey Orange Soaking Syrup include orange juice, lemon juice, unsalted butter, granulated sugar and honey.

FRONT ROW: Granulated sugar, honey

MIDDLE ROW: Unsalted butter

BACK ROW: Lemons, same oranges from above for their juice

Important Ingredients

  • Cake flour is used because it is a low gluten flour that adds tenderness to the cake. All purpose flour can be substituted but the results may not be the same.
  • Baking powder and baking soda are both used as leavening agents but the soda also neutralizes the acidity of the sour cream. Even though it is a small amount it is important to the final outcome.
  • Sour cream adds moisture to the cake as well as tenderizes it.
  • The large amount of orange zest from the 2 large oranges ensures the flavor comes through.
  • The same two oranges provide the juice for the honey orange syrup.
  • Lemons add a bit of acidity to the syrup and compliment the orange juice.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

Orange Pistachio Loaf Cake

The first collages shows the pan with a sling made of foil, the butter and sugar in a mixing bowl, mixed and the first egg added ot the mixture.

Step 1. Make a sling for the baked caked by lining a 9x5" loaf pan with a double thickness of aluminum foil on the longer side. Make sure it extends over the edge of the pan. Spray the pan and foil with a non-stick baking release. Set aside. Step 2. Place the butter and sugar in the bowl of a mixer. Step 3. Beat for 1 minutes on medium speed. Step 4. Add the first egg.

This collage shows the egg beaten in to the butter mixture, the last egg and orange zest added to the bowl and mixed and the flour, baking powder, baking soda and salt in the bowl.

Step 5. Beat for 30 seconds on medium speed. Repeat with the second egg. Step 6. Add the last egg and the orange zest. Step 7. Beat as before. Step 8. Sift the cake flour, baking powder, baking soda, and salt together.

The first of the flour is beaten in, the first of the sour cream is added, beaten in and the second batch of flour is added.

Step 9. Add the first of 3 additions of flour and beat on low speed for 30 seconds. Step 10. Add half the sour cream. Step 11. Beat on low for 30 seconds. Step 12. Add the second addition of the flour and beat as before. Beat in the last of the sour cream.

The last additon of flour and the pistachios are beaten in, poured into the prepared pan and baked.

Step 13. Add the last of the flour along with the coarsely chopped pistachios (see my post on Chopping Nuts - A Quicker Way). Step 14. Beat on medium for 30 seconds. Step 15. Pour into the prepared loaf pan. Step 15. Bake as directed, tenting with a piece of foil to prevent excessive browning on the top. Use a cake tester to make sure the middle of the cake is baked through.

This collage shows a skewer making a hole in the cake, the cake with lots of holes, the first half of the syrup poured on and the finished cake in the pan.

Step 17. After the cake cools for 5 or 10 minutes poke holes almost to the bottom of the cake all over. A wood skewer is perfect for this. A toothpick is not long enough. Step 18. Make sure there are a lot of holes so the soak can go through. Step 19. Immediately pour half of the hot honey orange syrup over the cake and allow it to soak in completely. This should take about 10 minutes or so. Step 20. Pour the remaining syrup over the cake and immediately sprinkle with the remaining pistachios. To ensure they stick to the syrup, press them lightly into the syrup with the back of a spoon. Cool completely in the pan. Remove the cake using the sling. Lay the foil flat and lift the cake onto a serving platter.

Honey Orange Syrup

The last collage shows the ingredients for the Honey Orange soaking syrup less he honey in a saucepan, brought to a boil, removed from the heat and the honey added.

Step 21. Combine all of the syrup ingredients except the honey in a small saucepan. Step 22. Bring it to a boil and boil hard for 3 to 5 minutes to reduce it slightly. Step 23. Remove it from the heat. Step 24. Stir in the honey. This can be made towards the end of the baking but should remain hot to pour over the cake.

Recipe FAQS

Why is it called a loaf cake?

Loaf cakes are baked in the same rectangular pan as a loaf of bread - hence the name.

What are loaf cakes usually made of?

Loaf cakes can be regular cakes made in the retangular pan or they can be more like quick breads that are not as sweet as quick breads.

Are loaf cakes hard to make

No, they are among the easiest cakes to make. Many of them have simple frostings or glazes and some have none.

Expert Tips

  • You will need 2 large oranges or 3 medium size ones. Navel oranges are the best for zesting and navel orange juice is sweeter. Juice oranges don't usually produce much zest.
  • Using a microplaner instead of a box grater produces more zest and it is usually much more fluffier and not compact and wet.
  • This cake is a bit heavier due to the size and the amount of syrup in the cake. The doubled aluminum foil makes it easy to remove from the pan when it is cool without damaging it.
  • A thin wooden skewer is perfect to make the holes in the cake. It is long enough to reach almost to the bottom of the cake.
  • Do not go all the way to the bottom. You want the syrup to stay in the cake.
  • No matter what cake you are baking, check about 10 minutes before the time mentioned in case the pan makes a difference or the oven is running hot.
This photo of the Orange Pistachio Loaf Cake features 3 slices of cake on a white dish with the rest of the cake, blue printed napkins in the background with a cup of tea.

Other Yummy Easy Cakes

Love this Orange Pistachio Loaf Cake?  It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.

Orange Pistachio Loaf Cake

Helen S Fletcher
Orange Pistachio Loaf Cake is absolutely bursting with flavor having been soaked in a shiny orange honey syrup embedded with pistachios. There is so much flavor in this loaf cake there is no need for icing.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Course Cake
Cuisine American
Servings 15 servings
Calories 507 kcal

Equipment

  • 9x5 loaf pan

Ingredients

Orange Pistachio Loaf Cake

  • 2 cups cake flour (250 grams)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter (170 grams or 1 ½ sticks), softened
  • 1 ⅓ cups granulated sugar (265 grams)
  • Zest of 2 large navel oranges
  • 3 large eggs
  • ¾ cup sour cream (170 grams)
  • ¾ cup pistachio nuts, coarsley chopped (90 grams)

Honey Orange Syrup

  • 6 tablespoons unsalted butter
  • ½ cup orange juice, strained
  • ¼ cup lemon juice, strained
  • ¼ cup granulated sugar
  • ¼ cup honey

Instructions
 

Orange Pistachio Loaf Cake

  • Preheat the oven to 350°F.
  • Coarsely chop the pistachios. See Chopping Nuts-A Quicker Way. Set aside.
  • Make a sling of doubled foil to go inside the 9" side of the pan with foil extending over the edges. Do not use parchment paper. Spray the inside of the pan including the foil. Set aside.
  • Whisk the flour, baking powder, baking powder and salt. Set aside.
  • In the mixer bowl add the sugar and softened butter. The butter should be about 74°F which is pretty soft, but not melty, to blend well with the sugar. Beat on medium for 1 minute.
  • Add the eggs, one at a time and beat on medium or 30 second each time. Add the orange zest with the last egg. Scrape down as necessary.
  • On the lowest setting of the mixer, add the flour in 3 additions and the sour cream in two, starting and ending with the flour. Beat for 30 seconds after each addition. Reserve about 2 to 3 tablespoons of the pistachos. Add the remaining pistachios with the last addition of flour.
  • Turn the batter into the prepared pan and smooth the top. The pan will be about ¾ full.
  • Bake for 60 to 70 minutes until deep golden brown and a tester comes out clean. Do not over bake.
  • Allow the cake to cool for 5 to 10 minutes and then poke holes almost to the bottom of the cake with a narrow wooden skewer.
  • Pour half the hot honey orange syrup over the cake and let it sink in completely - about 10 minutes.
  • Pour the remainder of the syrup over the cake and sprinkle with the reserved pistachios. To ensure they stick to the syrup, press them in gently with the back of a spoon. Allow the cake to cool completely.
  • To remove the cake, make sure the cake on the uncovered sides of the pan are free using a metal spatula. Lift the cake out of the pan using the sling. Lay the foil flat on the table. Remove the cake to a serving dish.

Honey Orange Syrup

  • Towards the end of the baking, combine all of the ingredients except the honey in a small saucepan.
  • Bring it to a hard boil and boil it for 3 to five minutes to reduce slightly. Remove from the heat, and stir in the honey. Use the sauce hot.
  • Store the cake, covered for several days at room temperature. It can also be frozen, well wrapped for several months. Thaw it, unwrapped, at room temperature. The glaze may be a bit sticky but it will be fine.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
________________________________________________
You will need 2 large oranges or 3 medium size ones. Navel oranges are the best for zesting. Juice oranges don't usually produce much zest.
Using a microplaner instead of a box grater produces more zest and it is usually much more fluffier and not compact and wet.
This cake is a bit heavier due to the size and the amount of syrup in the cake. The doubled aluminum foil makes it easy to remove from the pan when it is cool without damaging it.
A thin wooden skewer is perfect to make the holes in the cake. It is long enough to reach almost to the bottom of the cake.
Do not go all the way to the bottom. You want the syrup to stay in the cake.
No matter what cake you are baking, check about 10 minutes before the time mentioned in case the pan makes a difference or the oven is running hot.
It is important the butter is softened to about 74°F to ensure that it mixes well with the sugar. It will be soft to the touch but not melty. See my post on Softened Butter for more information. I am not a fan of microwaved butter as it often melts in spots. 
Cake flour is used because it is a low gluten flour that adds tenderness to the cake. All purpose flour can be substituted but the results may not be the same.
Baking powder and baking soda are both used as leavening agents but the soda also neutralizes the acidity of the sour cream. Even though it is a small amount it is important to the final outcome.
Sour cream adds moisture to the cake as well as tenderizes it.
The large amount of orange zest from the 2 large oranges ensures the flavor comes through.
The same two oranges provide the juice for the honey orange syrup.
Lemons add a bit of acidity to the syrup and compliment the orange juice.
It is also important to pay attention to the times listed so you are mxing the batter but not incorporating a lot of air. 

Nutrition

Serving: 15servingsCalories: 507kcalCarbohydrates: 71gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 153mgPotassium: 458mgFiber: 2gSugar: 41gVitamin A: 757IUVitamin C: 116mgCalcium: 86mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
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Comments

    5 from 8 votes

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  1. David says

    5 stars
    Hey Helen!

    I made this cake for a group of friends a little while back, and everyone loved it. I was a little worried the syrup would drown it, but it absorbed right in! Perfect amount of sticky around the crust.
    I had one problem with it though - It belched up in the middle when I baked it, as most of my cakes do. Still moist and delicious the whole way through, just suffered a bit presentation-wise. Do you think it's a temperature issue? Or maybe an initial foil covering might help?
    Also do you list your oven temperatures for conventional or fan forced ovens? I'm wondering whether I need to subtract 20°C from your recipes or not.

    Reply

    • Helen S Fletcher says

      Hi David, If you look at the photo, mine rose somewhat in the middle also. Most loaf cakes will. My oven temperatures are for a convential oven - no fans or convection. It's mainly due to the fact that the sides get done first and slide a bit down in the greased pan before the middle can get done - it's doesn't slide down. I stop this in my regular cake layers in my post How to Bake a Flat Layer or Cake Pan PrepHow to Bake a Flat Cake or Cake Pan Prep.

      Reply

  2. Carole says

    5 stars
    This recipe is delicious. I love orange so this hit the mark for me. The cake was so moist and everyone loved it. I definitely will make this again. Thanks Helen for sharing this recipe.

    Reply

    • Helen S Fletcher says

      Hi Carole, Thanks so much for this. You're very welcome.

      Reply

  3. Mark Mayer says

    5 stars
    Forgot to include rating. Written review earlier attests to unanimous 5 star rating from guests served what will see many repeat performances!

    Reply

    • Helen S Fletcher says

      Thanks Mark.

      Reply

  4. Mark Mayer says

    Helen,

    I will make over and over again! All four taste tasters ( the baker, the husband, and two guests) gave this a five. The guess gleefully departed with Fletcher bags. Fortunately, this has a long shelf life. The guests weren't pressured to the bags quickly. One note: don't use the clean cake prod test or press in the center test. The color from the photos is a good guide. I took it out at 60 minutes and had to put it back in for another 10. Perfect!

    Reply

    • Helen S Fletcher says

      Hi Mark, it sounds like you figured out how to fix your early take out. This has become a fan favorite. So glad you made it. Now do me a favor and go give it a star rating to help me out.

      Reply

  5. Diane G Perris says

    5 stars
    Hi Helen, I made this delicious loaf cake today. The only thing I did differently was I didn't add the glaze/nuts on top. I "bake for one" so pretty much every thing I make has to be portioned and frozen. I thought the flavor of this cake was terrific but I did have a problem with uneven baking. This happens to me sometimes with loaf cakes or quick breads where they sink in the middle. The ends are a bit overbaked and dry but the middle is under baked to the point that it just crumbles into pieces. I think this has happened more with batters that are especially light. Usually I can correct for this with a bit less leavener and sugar but this time it didn't work. I would greatly appreciate your thoughts and suggestions on why loaf cakes do this sometimes and what can be done to prevent it. Lower temp/longer bake? Sub in a bit of AP flour for structure? At least it was still edible, even the crumbly middle and again the flavor was great!
    Thanks again,
    Diane

    Reply

    • Helen S Fletcher says

      Hi Diane, I have no idea. This hasn't happened to me. I know you bake at high altitudes and that makes a difference but I'm not familiar with high altitude baking

      Reply

      • Diane Perris says

        Thanks, Helen. Do you have any suggestions in general for when a loaf cake or quick bread bakes unevenly/sinks in the middle? I would appreciate any of your professional expertise.
        Diane

        Reply

        • Helen S Fletcher says

          Hi Diane, I honestly cannot help here. Did you follow the specific times given? Also, if you altered the recipe in any way that could also account for it. I thought you said you used less levening and sugar. No one else has had a problem so I really don't know.

          Reply

  6. Becky says

    5 stars
    I made this recently and it was met with rave reviews and requests for the recipe. It was delicious. I used AP flour since that's all I had and I was too lazy to run to the store. Plan to make it again with the cake flour. Thanks for another great recipe!

    Reply

    • Helen S Fletcher says

      Hi Becky - thanks for the kind words.

      Reply

  7. SallyBR says

    Delicious recipe! I just shared on Facebook with a link to your site, so I hope you get some visits!

    Reply

    • Helen S Fletcher says

      Thanks Sally. I appreciate it.

      Reply

  8. Lucille Samuel says

    5 stars
    Very easy to make and so delicious

    Reply

    • Helen S Fletcher says

      Hi Lucille - You are fast!! Thanks so much and happy you enjoy it.

      Reply

  9. Chip says

    5 stars
    Thanks as always Helen. As there are only two of us, I am often looking to freeze parts of what I bake. This looks like a good candidate to freeze half. Your thoughts would be appreciated. Thanks again. ~ Us

    Reply

    • Helen S Fletcher says

      Hi Chip - I think this would be fine. My only comcern is the glaze might be a little sticky when you thaw it. We are like you - unfortunately we eat our faster. Will try your idea.

      Reply

  10. Diane Perris says

    Hi there Helen, I can't wait to bake this loaf cake. So often the batter for citrus loaf cakes seems full of flavor but then the finished product is lacking. I was told at King Arthur that this is common and you really need to up the citrus ingredients, which you have for this recipe. One quick question- can I sub in Greek yogurt for the sour cream? I make my own yogurt so there's no added sugar. I usually add a bit of it to any loaf cake anyway, because the additional acid helps with the problem of sinking in the middle due to altitude.
    Hope you are well!

    Reply

    • Helen S Fletcher says

      Hi Diane - Good to hear from you. I would imagine that is fine. They are similar enough. Let me know how it goes if you do.

      Reply

  11. Kathleen says

    Hi Helen,
    I plan to make this delicious sounding cake today. I have regular honey, wildflower honey, and orange blossom honey. Would using the orange blossom honey be too much? Please give me your opinion. Thanks, Helen. I love your recipes and helpful photos.Hi Kathleen

    Reply

    • Helen S Fletcher says

      Hi Kathleen - there is no such thing as too much. Use the orange blossom honey!

      Reply

  12. Bonnie says

    5 stars
    Something about orange zest flavor I just love in baked goods. I hadn’t tried pistachios before in a loaf like this. I appreciate the syrup instructions to stick pistachios on top and the flavor cones shining through! Thank you- I’ve tried many of your recipes with great success - I especially like the croissant trick you showed us

    Reply

    • Helen S Fletcher says

      Hi Bonnie - I love to hear that I have added to baker's lives. Sharing is a way of continuing on forever. Thanks for letting me know.

      Reply