Description
This Lemon Almond Pistachio Tea Loaf is a delightful, moist cake bursting with fresh lemon flavor and a lovely crunch from chopped pistachios. The combination of ground almonds and tangy yogurt makes each slice rich yet light, perfect for enjoying with a cup of tea or as a sweet breakfast treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (50g) ground almonds
Wet Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) plain yogurt or buttermilk
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
Additional Ingredients
- 1/2 cup (60g) chopped pistachios, plus extra for topping
- Powdered sugar and lemon juice (for glaze)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it and lining the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground almonds to evenly distribute the leavening agents and nuts.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender loaf.
- Add Eggs and Wet Flavorings: Beat in the eggs one at a time to maintain a smooth batter. Then mix in the yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract to infuse moisture and bright flavors.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet mixture just until combined, ensuring you do not overmix to keep the loaf light. Fold in the chopped pistachios for added texture.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle extra chopped pistachios on top for decoration and crunch.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the loaf to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. Drizzle with a glaze made by mixing powdered sugar and lemon juice just before serving to add a sweet and tangy finish.
Notes
- You can substitute buttermilk for the yogurt for a slightly tangier flavor.
- Ensure the butter is softened but not melted for the best creaming results.
- Do not overmix the batter to avoid a dense loaf.
- The glaze adds a lovely brightness and sweetness but can be omitted if you prefer a less sweet finish.
- Store any leftovers tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
