# What You’ll Need:
→ Cake
01 - 130 g unsalted shelled pistachios
02 - 315 g all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 225 g unsalted butter, softened
07 - 350 g granulated sugar
08 - 4 large eggs, at room temperature
09 - 120 ml whole milk
10 - 120 g full-fat Greek yogurt
11 - 2 teaspoons pure vanilla extract
12 - Zest of 1 lemon
→ Lemon Glaze
13 - 120 g powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1/2 teaspoon finely grated lemon zest
# How to Make It:
01 - Preheat the oven to 175°C. Thoroughly grease and flour a 10-cup bundt pan to prevent sticking.
02 - Pulse pistachios in a food processor until finely ground. Reserve 2 tablespoons for garnishing later.
03 - In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the ground pistachios.
04 - In a large bowl, use an electric mixer to beat the softened butter and sugar until pale and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and lemon zest.
06 - Mix in half of the dry ingredient mixture, then add the milk and Greek yogurt. Add the remaining dry ingredients and mix gently until just combined, avoiding overmixing.
07 - Transfer the batter into the prepared bundt pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cake to cool in the pan for 15 minutes. Carefully invert onto a wire rack and let cool completely.
09 - Whisk the sifted powdered sugar with lemon juice and lemon zest, adding juice gradually until smooth and pourable.
10 - Drizzle the lemon glaze over the completely cooled cake. Sprinkle with reserved ground pistachios for garnish.
