1-First Step: Preheat your oven to 350°F (175°C). Butter and flour a standard 9×5-inch loaf pan thoroughly to prevent sticking and help form crispy edges. Line the pan if desired for easier removal later.

2-Second Step: Carefully zest your meyer lemons, avoiding the bitter white pith, to extract about 1 tablespoon of bright lemon zest. In a bowl, pulse or mix the zest with ¾ to 1 cup superfine sugar and let it sit for 5 minutes to infuse the sugar with citrus oils, enhancing the cake’s aroma and flavor.

3-Third Step: In a separate mixing bowl, sift together 1½ cups cake or all-purpose flour, ¼ teaspoon baking soda, 1 teaspoon baking powder (optional), ¼ teaspoon salt, and optional warm spices like 1 teaspoon cardamom and ½ teaspoon ground ginger. Set aside for gradual incorporation.

4-Fourth Step: Using an electric mixer on medium-high speed, beat 4 ounces softened unsalted butter for approximately 2 minutes until creamy. Gradually add your infused sugar in two parts, continuing to whisk until light, fluffy, and pale in color, which should take about 5 minutes.

5-Fifth Step: Add 3 room-temperature eggs one at a time, mixing well after each addition to maintain a smooth batter. If using vanilla extract, add 1 teaspoon now to deepen the cake’s flavor profile without overpowering the meyer lemon.

6-Sixth Step: On low speed, alternate adding the dry ingredients and ½ cup full-fat Greek yogurt to the batter in thirds, starting and ending with the dry mix. Mix gently and just until combined to avoid developing gluten, which keeps the pound cake tender.

7-Seventh Step: Gently fold in 4 tablespoons of freshly squeezed meyer lemon juice and ½ cup chopped roasted pistachios. This distributes citrus brightness and nutty texture evenly throughout the batter.

8-Eighth Step: Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle extra chopped pistachios on top for crunch and visual appeal. Bake for 50-60 minutes, rotating the pan halfway through baking for even heat distribution. The cake is done when a toothpick inserted near the center comes out clean or the internal temperature reaches about 200°F (93°C).

9-Final Step: Allow the cake to cool in the pan on a wire rack for 15-20 minutes before removing it to cool completely. Prepare the lemon-lime glaze by mixing 1½ cups confectioners’ sugar with 2 tablespoons lemon juice, 1 tablespoon lime juice, and zest from 1 tablespoon each of lemon and lime. Let set for 10 minutes, then spread evenly over the cooled cake. You can apply multiple thin coats for extra tang and shine. For added texture and presentation, sprinkle more chopped pistachios over the glaze before it fully sets.