Lemon Pistachio Loaf

Preheat the oven to 180°C Conventional / 160°C Fan / Gas Mark 6.

For the lemon syrup, place the caster sugar, juice of 3 lemons and reserved lemon juice into a saucepan with the water and bring to a boil. Reduce the heat and simmer on low for 10 minutes.

For the lemon drizzle icing, place the sifted icing sugar into a medium bowl, add the milk and mix until smooth. Add the zest of 1 lemon, mix, and set aside.

Grease a Le Creuset Cast Iron 23cm Loaf Pan. Sift together the flour, baking powder, bicarbonate of soda and salt and set aside. Place the sugar and lemon zest in a bowl and work the zest into the sugar to release maximum flavour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and lemon sugar together until pale in colour and fluffy. With the mixer is still running on low, add the eggs one at a time, beating well after each to incorporate. Add the flour mixture, followed by the milk and lemon juice, and beat until just combined. Lastly, fold through the chopped pistachios.

Scoop the batter into the prepared loaf pan and bake for 45 minutes until lightly golden and a skewer inserted comes out clean. Remove from the oven and pour over the cooled lemon syrup.

Allow to cool completely before removing from the baking dish and drizzling with the lemon drizzle icing. Sprinkle over extra chopped pistachios if you like.