Mike van de Elzen: Lemon pistachio loaf

Prep time: 10 minutesCook time: 50 minutes3 large eggs1 cup plain yoghurtZest from one lemon½ cup vegetable oil2 Tbsp lemon juice, plus the juice of two extra lemons for the glaze.1 ½ cups flour2 tsp baking powder1 cup caster sugarPinch of salt½ cup pistachios or almond, roasted and chopped Preheat oven to 180 degrees, grease a 22cm x 12 cm loaf tin. Combine the eggs, yoghurt and whisk, drizzle in oilAdd the lemon juice; add the flour, baking powder, salt and stir. (Mixture will be a bit lumpy, but that’s ok)Pour batter into the cake loaf and bake for 50 minutes, or until a toothpick removes clean. If the loaf is getting too much colour in the final minutes just drape a piece of tin foil over the top.Turn out onto a cake rack.To make a lemon glaze, juice the extra two lemons and add to icing sugar and pour over the top of the loaf. Finish with chopped pistachios and some soft cream if you wish.See omnystudio.com/listener for privacy information.