A moist lemon yogurt cake loaded with crunchy pistachios and finished with a bright lemon glaze.

Scale

1 cup plain Greek yogurt

3 large eggs

3/4 cup granulated sugar

1/2 cup vegetable oil

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup shelled pistachios, chopped

For the Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

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1. Preheat oven to 350°F and prepare a 9-inch cake pan.

2. Whisk yogurt, eggs, sugar, oil, lemon juice, lemon zest, and vanilla.

3. Combine flour, baking powder, and salt.

4. Mix dry ingredients into wet ingredients.

5. Fold in chopped pistachios.

6. Pour batter into pan.

7. Bake for 35 to 40 minutes.

8. Cool completely.

9. Prepare lemon glaze.

10. Drizzle glaze over cake and garnish with pistachios.

Use fresh lemon juice for best flavor.

Do not overmix the batter.

Store covered for up to 3 days.