Step 1: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the longer sides for easy removal.
Step 2: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
Step 3: In a separate medium bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips for about 1-2 minutes until the sugar is fragrant and moist. This releases the lemon oils.
Step 4: Add the eggs to the lemon sugar mixture, one at a time, whisking well after each addition until the mixture is light and fluffy.
Step 5: Stir in the Greek yogurt, olive oil, 2 tablespoons of fresh lemon juice, and almond extract until just combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined and no dry streaks remain. Be careful not to overmix.
Step 7: Gently fold in ½ cup of the chopped pistachios. Reserve the remaining ¼ cup for sprinkling on top.
Step 8: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining ¼ cup of chopped pistachios over the top of the batter.
Step 9: Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, loosely tent it with aluminum foil.
Step 10: While the loaf is baking, prepare the glaze: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Adjust the consistency as needed (add more sugar for thicker, more lemon juice for thinner).
Step 11: Once baked, let the loaf cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
Step 12: Once the loaf is completely cool, drizzle the lemon glaze generously over the top. Allow the glaze to set for about 15-20 minutes before slicing and serving. Enjoy your delicious lemon almond and pistachio tea loaf!