The combination of fruity lemons, salty roasted pistachios and drained Greek yogurt is incredibly delicious!
Preheat oven to 180°.
Wash lemon with hot water, wipe dry and grate the peel finely on a grater. Squeeze the lemon and collect the juice.
Beat butter, sugar and salt in a mixing bowl for 5 minutes until creamy.
Stir in eggs one after another.
Mix flour and baking powder and add it to the mixing bowl together with yoghurt, lemon juice and grated lemon and stir everything to a smooth dough.
Finely chop 2/3 of the pistachios and fold in.
Melt butter in a pot and brush it thinly into your cake mould. Dust with flour.
Pour the dough into the greased mould and bake in a preheated oven at 180°C with bottom and top heat for 40-45 minutes.
Take out and let cool down for about 5 minutes. Carefully turn the Bundt cake out of the mould and let it cool down completely.
As soon as the cake has cooled down, mix powdered sugar with 6 tbsp. lemon juice to a glaze and immediately cover the cake with the glaze.
Chop the remaining pistachios roughly and finely and spread on top.
Please note to use the real Greek yogurt, because it is more solid and has a better taste than the "Greek style yogurt".