Step 1

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

Step 2

Using a zester or grater carefully remove the zest of two lemons, being careful not to get into the white part of the skin.

Step 3

Juice the lemons, removing the seeds and set aside.

Step 4

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.

Step 5

Allow this to set for 5 minutes to build the aromatics.

Step 6

Sift together the flour, salt and baking soda and set aside

Step 7

beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed)

Step 8

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.

Step 9

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.

Step 10

On a very low speed add in the flour mixture, mix until just blended.

Step 11

Add in the Greek Yogurt and lemon juice , mixing just enough to incorporate them.

Step 12

Pour batter into prepared pan, and top with the pistachios

Step 13

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)

Step 14

Allow cake to cool on a wire rack for 15-20 minutes then remove from pan.

Step 15

mix the juice from one lemon and one lime with the confectioners' sugar and mix until well blended, then add zest.

Step 16

Allow glaze to set for 10 minutes before using.

Step 17

Top pound cake with glaze adding and additional coat as it drys.

Step 18

Slice pound cake and enjoy!