• Preheat the oven to 350 degrees and butter and flour one standard size loaf pan

Lemon Pound Cake

• Using a zester or grater carefully remove the zest of two lemons, being careful not to get into the white part of the skin.
• Juice the lemons, removing the seeds and set aside.
• In the bowl of a food processor, add the sugar and lemon zest and pulse until well blended (5 or 6 times) You can do this by hand if you like.
• Allow this to set for 5 minutes to build the aromatics.
• Sift together the flour, salt and baking soda and set aside
• beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed)
• add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
• Remove the eggs from the water, dry them off and add the eggs one at a time, beating for about 30 seconds in between each addition.
• On a very low speed add in the flour mixture, mix until just blended.
• Add in the Greek Yogurt and lemon juice , mixing just enough to incorporate them.
• Pour batter into prepared pan, and top with the pistachios
• Place the cake on the center rack of your oven and bake for 55-60 minutes. (start checking your cake at around 50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake is done)
• Allow cake to cool on a wire rack for 15-20 minutes then remove from pan.

Lemon-lime glaze

• mix the juice from one lemon and one lime with the confectioners' sugar and mix until well blended, then add zest.
• Allow glaze to set for 10 minutes before using.
• Top pound cake with glaze adding and additional coat as it drys.
• Slice pound cake and enjoy!