🍋 Lemon Pistachio Cake with Yogurt Glaze

A buttery pistachio-almond cake scented with fresh lemon zest, topped with a tangy yogurt glaze. Moist, nutty, zesty — a fresh take on a classic tea cake.

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Ingredients (serves 8–10):

For the cake:
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• ¾ cup (180g) full-fat Greek yogurt
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• ¾ cup (80g) finely ground pistachios
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

For the glaze:
• ½ cup powdered sugar
• 1–2 tbsp Greek yogurt
• 1 tsp lemon juice

To finish:
• Chopped pistachios and lemon zest for garnish

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Instructions:
1. Preheat oven: 350°F (175°C). Grease and line a loaf or round pan.
2. Make the batter: Cream butter and sugar until fluffy. Add eggs one at a time. Stir in yogurt, lemon zest, and vanilla. In another bowl, whisk flour, pistachios, baking powder, soda, and salt. Fold into wet mixture just until combined.
3. Bake: Pour into pan and bake 40–45 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to rack.
4. Glaze: Whisk glaze ingredients until smooth and pourable. Drizzle over cooled cake and sprinkle with chopped pistachios and zest.

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