Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
Zest of 2 large lemons
1/4 cup fresh lemon juice
1 1/2 cups all-purpose flour
1 cup super-fine almond flour
1 tsp baking powder
1/2 tsp salt
3/4 cup raw pistachios, shelled and chopped
1/2 cup powdered sugar (for glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease and line a 9×5 inch loaf pan with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition to ensure the lemon almond and pistachio tea loaf batter remains smooth.
Step 4: Whisk together the all-purpose flour, almond flour, baking powder, and salt in a separate bowl.
Step 5: Gently fold the dry ingredients into the wet mixture until just combined, then stir in 1/2 cup of the chopped pistachios.
Step 6: Transfer the batter to the prepared pan and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Mix the powdered sugar and lemon juice to create a glaze. Pour over the warm loaf and top with the remaining pistachios.
Notes
Ensure all ingredients are at room temperature for the best emulsion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: English
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: lemon tea loaf, pistachio cake, almond flour loaf, citrus tea cake, easy baking
