½ teaspoon kosher salt
¾ teaspoon baking soda
2 large eggs
¾ cup sugar
¼ cup Greek yogurt
½ cup vegetable oil
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup chopped pistachios, divided
For glaze:
1 cup powdered sugar
1 tablespoon lemon juice
⅛ teaspoon kosher salt
½ teaspoon vanilla extract
1 tablespoon unsalted butter, melted
Preheat oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray and set aside. Sift together flour, baking soda, and salt in a bowl and set aside. In a large mixing bowl, beat eggs, sugar, and vegetable oil until creamy. Add Greek yogurt, lemon juice, lemon zest, and vanilla. Add dry mixture to wet and stir until just incorporated. Fold in ½ cup chopped pistachios and pour batter into prepared loaf pan and bake for 40-50 minutes. Cool in pan for 5 minutes before removing loaf from pan to cool on a wire rack. Whisk together powdered sugar, lemon juice, salt, vanilla, and melted butter to form glaze, adjust sugar or lemon juice to achieve desired thickness. Pour glaze over top of cooled bread then sprinkle reserved chopped pistachios over top.