Lemon Pistachio Loaf

Bahan-bahan (8 porsi)

• 1/2 cup (65g) pistachios (I like using roasted, salted pistachios)
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), divided
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 Tablespoons fresh lemon zest (about 2 large lemons)
• 2 large eggs, at room temperature
• 3/4 cup (180g) full-fat sour cream or plain Greek yogurt, at room temperature
• 3 Tablespoons (45g/ml) fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 cup (120g) confectioners’ sugar, sifted
• 1 and 1/2 Tablespoons (23g/ml) fresh lemon juice
• 1 Tablespoon (15g/ml) heavy cream or milk
• optional, for topping: coarsely chopped pistachios