Meyer Lemon Pistachio Pound Cake with a Lemon-Lime Glaze

INGREDIENTS

Meyer lemons

5 1/2 cups

cake flour

1/4 tsp

baking soda

1/4 tsp

salt

4 oz

unsalted butter softened

1 1/2 cups

superfine sugar*

in eggs (warmed for 10 minutes hot tap water before using)

1/2 cup

Greek Yogurt at room temperature (full fat)

1 tbsp

Meyer lemon zest

1/2 cup

salted pistachios

1 1/2 cups

confectioners' sugar

juice from one meyer lemon and one lime

zest from one meyer lemon and one lime