Step 1

Preheat oven to 350 F degrees.

Step 2

Grease a 9-inch loaf pan

Step 3

Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy, about 5 minutes.

Step 4

Add eggs one at a time mixing until fully incorporated.  Add vanilla and Meyer lemon zest. Add the yogurt and lemon juice, and mix to combine.

Step 5

Whisk together flour, baking powder, and salt and spices in a medium-sized bowl.

Step 6

Add a third of the flour mixture, mix, a third more, mix and add the last third.

Step 7

Pour batter into the greased pan, smoothing the top.

Step 8

Bake for 50 to 70 minutes.  (This may seem like a big time range but it all depends on the pan you choose, your oven and the elevation your at) until internal temp reaches 200F  and a toothpick comes out clean.

Step 9

Cool in the pan on a rack for 10-15 minutes. Carefully remove cake from pan (use a knife to loosen edges) and allow it to cool on rack for another 20 minutes before adding glaze.

Step 10

Make the Lemon Glaze Recipe

Step 11

Once the cake has cooled, 20-30 minutes, drizzle with the lemon glaze. Sprinkle with chopped pistachios (while still wet, so they stick to the cake).

Step 12

Store cake on the counter for 3-5 days, lightly covered.