Printable Recipe: Almond and pistachio lemon tea bread


This is a light and not-too-sweet cake that’s made in a standard loaf pan. It’s perfect alongside a cup of coffee or tea.



1 c. superfine sugar (225 g.) (C&H Baker’s Sugar- available at major supermarkets)

1 1/4  c. (125 g.) unsalted shelled pistachios

2 sticks + 1  tbsp. (250 g.) unsalted butter, plus more for oiling pan. Finely grated zest of 1 large lemon

1 tsp. vanilla extract or vanilla bean paste

4 large eggs

1 c. (100 g.) almond flour (finely ground almonds)

1 c. (125 g.) all-purpose flour

1 tsp. baking powder

1/4 tsp. coarse kosher salt or fine sea salt


1 c. powdered sugar

2 tbsp. freshly squeezed lemon juice (thick drizzling consistency) plus more as needed

Finely grated zest of 1 medium lemon


1. Position a rack in the center of the oven and preheat to 325 degrees. Butter an 8  by 4-inch loaf pan. Line the bottom of the pan with a strip of parchment paper and butter paper; set aside.

2. Measure out 1 c. of sugar. Remove 1 tbsp. of the sugar and add it, along with the pistachios, into a food processor. Process until ground, and then pulse five or six times until the nuts are finely ground, stopping before the nuts turn into a butter; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, add the remaining sugar, all the butter, lemon zest and vanilla; cream together until light and fluffy, about two minutes, stopping once or twice to scrape the bottom and sides of the bowl.

4. Add the ground pistachio mixture and eggs to the mixer.

5. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder and salt. Pour the mixture over the eggs and mix everything together on low just until ingredients are thoroughly combined and batter is light.

6. Place pan in oven and bake for 55-65 minutes, or until a toothpick inserted in the center of the bread comes out clean. Transfer pan to a cooling rack for five minutes. Carefully loosen the bread from the sides of the pan with a sharp knife. Turn bread out onto the cooling rack and let cool for another 10 minutes.

7. While bread cools, whisk together all the glaze ingredients in a medium bowl until smooth. Place a sheet of parchment or wax paper under the cooling rack to catch excess glaze. Drizzle glaze over bread and let cool to room temperature before slicing.

Makes 1 tea bread.