Pistachios, Greek yoghurt and in-season stone fruit shine in this soft, zesty loaf. The drizzle adds an extra layer of zing, making this the perfect cake for a summer afternoon treat.

15 min
60 min



  1. 80g pistachios (can substitute with ¾ cup (75g) almond meal)
  2. 1 ¾ cups (260g) plain flour
  3. 2 tsp baking powder
  4. ¼ tsp salt
  5. 240g butter, room temperature
  6. 1 cup (220g) caster sugar
  7. 2 tsp Queen Vanilla Bean Paste
  8. 4 large eggs, room temperature
  9. ½ cup (125ml/g) Greek yoghurt
  10. 3 tsp lime zest


  1. 2 ½ cups (375g) icing sugar
  2. 1 tbsp lime juice
  3. 3-4 tsp boiling water
  4. 2-3 nectarines, sliced into wedges
  5. ¼ cup pistachios, crushed

Method - Cake

  1. Step 1

    Preheat oven to 160°C (fan forced). Spread the pistachios evenly on a baking tray lined with baking paper. Bake for 6 minutes. Allow to cool.

  2. Step 2

    In a food processor, process pistachios into a fine meal, being careful not to process into butter.

  3. Step 3

    Combine flour, pistachio meal, baking powder and salt in a bowl. Set aside.

  4. Step 4

    Place butter and sugar in the bowl of a stand mixer and cream until pale and fluffy. Add eggs one at a time, mixing well in between. Add Greek yogurt, Vanilla Bean Paste and lime zest, beating to combine. Add flour mixture and mix slowly to combine, do not over mix.

  5. Step 5

    Spoon cake mixture into loaf tin and smooth top. Bake for 55-60 minutes. Allow to cool in tin for 10 minutes before cooling completely on rack.

Method - Icing

  1. Step 1

    Combine icing sugar, lime juice and 1 tbsp boiling water in a bowl and mix to combine. If necessary, add more boiling water to achieve a runny consistency. Spoon over cooled loaf and allow to set completely before topping with sliced nectarines and crushed pistachios.

Recipe Tips:

If your stone fruit is particularly juicy, you may want to quickly pat your slices dry with a little paper towel to ensure they don’t dissolve the icing and slide off the cake.

Loaf will keep up to 3 days in a airtight container.

To use Queen Lime Baking Paste in this recipe, simply replace lime zest for 3 tsp Queen Lime Baking Paste and lime juice for 1 tsp of Lime Baking Paste.

Comments & Reviews

I made the Summer Lime Loaf. The icing ingredients are not right. I had to add some butter to the icing as the ingredients given did not make the icing workable. Otherwise delicious and easy to make this loaf.


Hi Effie, thanks for your feedback and we’re sorry to hear you had trouble with the icing! The consistency should be runny enough to pour over the loaf with a spoon. We’ve put our heads together to troubleshoot: did you use an American tbsp (15ml) instead of the Australian measurement (20ml)? Or Icing Mixture instead of icing sugar? The two products are easy to confuse, but as Icing Mixture contains corn flour, it would require more liquid to achieve the same consistency. Just to be safe, we have updated the recipe to include a little more liquid. Happy baking!

Queen Fine Foods