lemon tea cakes with roasted pistachios

These are not your typical "tea cake", by definition. In an obsessive bout with a new bundtlette pan, I found myself craving something a little light + easy this time;  something bite-sized, with a delicious, uncomplicated flavor that would sit well alongside a cup of hot tea. And so, these are my version of a tea cake. Enjoy.


  • 1.5 cups flour (I use gluten-free), plus extra for pan
  • 1/4 tsp baking powder
  • 1/2 tsp salt (1/4 for cakes, 1/4 for glaze)
  • 1 stick + 6 tbsp butter, room temp
  • 1 cup sugar
  • pistachios, shelled and chopped finely
  • 3 eggs, room temp
  • zest of 1 lemon
  • 2 cups confectioner's sugar
  • 4 tbsp lemon juice
  • lemon zest


preheat oven to 325º F

melt 1 tbsp butter and brush onto bundtlette pan, making sure to coat all crevices. sift a little flour over pan and tap out excess.

beat remaining butter until smooth. beat sugar gradually into butter until fluffy. beat in eggs one at a time. add lemon and zest, beat well.

in a separate bowl, combine flour, 1/4 tsp salt and baking powder. gradually beat this mixture into the butter mixture until well incorporated.

fill bundt wells half way. bake 20 - 22 minutes or until a toothpick can be inserted and come out clean. 

let the cakes cool on a rack while still in the pan, for at least 20 minutes or so. then carefully remove and let completely cool before glazing.

roasting pistachios: while the cakes are cooling, turn oven up to 350ºF. toss pistachios in a bit of olive oil and place on baking sheet. roast about 8 - 10 minutes or until preferred doneness.

glaze: combine sugar and salt in a bowl. gradually stir in lemon zest and juice, mix well. once cakes are cooled, drizzle the glaze over the tops with a spoon and sprinkle with pistachios.