1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shelled pistachios, roughly chopped
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
½ cup plain yogurt
For the Lemon Glaze (optional):
1 cup powdered sugar
2 tablespoons lemon juice
Preheat oven: to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chopped pistachios.
Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs: Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with yogurt, beginning and ending with dry ingredients. Mix just until combined.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the glaze (optional):
In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Drizzle glaze over the cooled loaf.
Tips:
You can use roasted or raw pistachios, but roasting them beforehand enhances their flavor.
If you don’t have lemon yogurt, you can use plain yogurt and add an extra tablespoon of lemon juice.
For a more intense lemon flavor, add a few drops of lemon extract to the glaze.
To prevent the bread from browning too quickly, tent it with foil during the last 15-20 minutes of baking.
Enjoy 
