Make the batter

1. Preheat the oven to 350 F (180 C).  Spray a 9 x 5” loaf pan with a little cooking spray, and then line the pan with a small piece of parchment

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   that covers the bottom and goes up the long sides.
2. Rub the lemon zest into the sugar with your fingertips for about 1 minute, until the sugar is fragrant and moist.
3. Stir the flour with the lemon sugar, baking powder, baking soda, and salt in a mixing bowl.
4. Melt the butter in a small pan.  Whisk in the eggs, lemon juice, and yogurt.
5. Pour the wet ingredients over the flour and mix just until the flour disappears.
6. Scoop about half of the batter into the pan and smooth it with a spoon.
7. Set aside about a tablespoon of pistachios for topping the bread later.  Fold the rest of the pistachios into the remaining batter.  Scoop the pistachio batter on top of the lemon batter and smooth the top.
8. Bake the bread for 45-50 minutes until the tops spring back when you touch them in the middle and a toothpick inserted into the middle comes out clean.  Lift the bread by the parchment

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   paper onto a wire rack to cool for 5 minutes.

Make the glaze

1. Mix the glaze ingredients together in a small bowl.
2. Drizzle the glaze over the top of the warm bread and then sprinkle the remaining pistachios on top.  Let the bread cool completely and allow the glaze to harden before cutting slices.
3. The bread is best eaten the same day that it is made, but it will keep at room temperature for up to 3 days, loosely wrapped in foil.  You can also freeze the bread without the glaze in a plastic bag for up to 3 months.  Set the frozen bread on the counter to thaw for a couple hours when you want to eat it.  From there you can glaze bread.