Preparation

• Heat the oven to 350 degrees F. Grease a loaf pan with butter or spray baking oil and then line with parchment paper and grease again. Set aside.
• Mix together the butter and sugar together in a stand mixer fitted with a paddle or whisk attachment. You can also use a hand-held mixer. Beat until the mixture is light and creamy, about 2 minutes.
• Add in the eggs one at a time and mix until combined. Scrape down the sides of the bowl if needed.
• In a separate bowl, mix together the flour, ground pistachios, and baking powder. Add to the sugar and butter mixture slowly and mix until combined.
• Next, mix in the Greek yogurt, almond extract, and lemon zest. Stir until just combined. The batter will be thick.
• Add the batter to the prepared baking pan and cook until the cake is set and starting to pull away from the sides of the pan, about 50-60 minutes. If the top of the cake starts to get too brown, tent it loosely with foil.
• Let the cake cool in the pan on a wire cooling rack until it reaches room temperature before removing it from the pan and frosting.
• While the cake is cooling, make the glaze by mixing together the confectioners’ sugar, lemon juice, and milk. The glaze should be thick but pourable.
• Once the cake has cooled, you can drizzle with the lemon glaze and decorate as desired.
• You can store any leftover pistachio cake in an airtight container (or wrap) at room temperature for up to two days.