INGREDIENTS
1 cup shelled unsalted pistachios (plus extra for topping)
1½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
¾ cup granulated sugar
3 large eggs
½ cup plain Greek yogurt
½ cup vegetable oil
Zest of 1 lemon
1 tsp vanilla extract
OPTIONAL SYRUP GLAZE
2 tbsp lemon juice
2 tbsp honey or sugar
1 tbsp water
INSTRUCTIONS
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. Pulse pistachios in a food processor until finely chopped (not powdered).
3. In a bowl, whisk flour, baking powder, salt, and chopped pistachios.
4. In another bowl, beat sugar and eggs until light and fluffy.
5. Add yogurt, oil, lemon zest, and vanilla. Mix until smooth.
6. Gradually fold in the dry ingredients until fully combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
9. While the cake is still warm, simmer lemon juice, honey, and water to make a glaze.
10. Brush the glaze over the loaf and top with extra chopped pistachios. Let cool completely before slicing.