- Heat oven to 350°F; coat a 9-by-5-inch loaf pan with cooking spray.
- In a food processor, add sugar and lemon zest; pulse about 6 times until well blended; set aside.
- In a medium bowl, sift together the flour, baking soda and salt; set aside.
- In the bowl of an electric mixer, beat butter for two minutes on medium-high speed.
- Add half the sugar mixture; whip for an additional minute.
- Add remaining sugar mixture; whip for 4 more minutes, scraping down bowl as needed.
- Add eggs one at a time, beating for 30 seconds between intervals.
- Reduce to low speed; add flour mixture; mix until just blended.
- Add lemon juice and yogurt; mix until just incorporated.
- Pour batter into pan; top with pistachios.
- Place cake on center rack; bake for 50 to 60 minutes.
- Cake is done when lightly browned on top and a toothpick inserted in center comes out clean.
- Cool on a wire rack for 15 to 20 minutes; remove from pan.
Lemon-lime glaze:
- Mix powdered sugar and juices until well blended; add zest.
- Set for 10 minutes before using.
- Glaze cake, adding additional coats as it dries.
Serves 8.
Approximate Nutrient Analysis per serving:
520 calories, 18 g fat, 9 g saturated fat, 100 mg cholesterol, 200 mg sodium, 84 g carbohydrate, 1 g fiber, 61 g sugar, 7 g protein
