17. Lemon, Almond and Pistachio Tea Loaf
Move over, heavy spice cakes; this bright Lemon, Almond, and Pistachio Tea Loaf brings a sophisticated, unexpected twist to your fall dessert lineup. The tender loaf is brimming with the fragrant zest of fresh lemon juice balanced by the nutty depth of ground almonds and studded with vibrant, crunchy pistachios. A delicate, slightly crisp crust gives way to a beautifully moist interior, making this the perfect accompaniment to an afternoon cup of coffee or tea. This loaf stores wonderfully, developing even richer flavor overnight, so feel free to bake it ahead of your next gathering.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or buttermilk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup ground almonds
- 1/2 cup chopped pistachios
- 1/4 cup powdered sugar
Directions
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground almonds.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in yogurt, lemon zest, lemon juice, and vanilla extract.
Gently fold the dry ingredients into the wet mixture until just combined.
Fold in chopped pistachios.
Pour batter into the prepared loaf pan, smooth the top, and sprinkle with extra pistachios.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool slightly before drizzling with powdered sugar glaze and serving.
Frequently Asked Questions
How should I store my Lemon, Almond and Pistachio Tea Loaf to keep it fresh?
This tea loaf stores wonderfully at room temperature for up to 3 days when tightly wrapped in plastic wrap or aluminum foil. For longer freshness, you can refrigerate it for up to a week, ensuring it's well-sealed. Bringing it back to room temperature before serving enhances the flavor.
Can I make the Lemon, Almond and Pistachio Tea Loaf ahead of time for an event?
Yes, this loaf is an excellent make-ahead option. You can bake it completely up to two days in advance; ensure it is fully cooled before wrapping it tightly. It tastes even better the next day as the lemon flavors meld.
What can I substitute for the plain yogurt in this tea loaf recipe?
If you don't have plain yogurt, you can successfully substitute it with an equal amount (1/2 cup) of sour cream or buttermilk. These alternatives will maintain the necessary moisture and slight tang that works so well with the almond and pistachio flavors.
