Aran Goyoaga’s Glazed Lemon, Yogurt and Olive Oil Pound Cake

Ingredients

• Cake
• 1 cup (200g) granulated sugar
• 1 tablespoon finely grated lemon zest (from 2 to 3 medium lemons)
• 1 cup (140g) superfine brown rice flour
• 1 cup (100g) almond flour, any lumps broken up
• 3 large eggs
• ½ cup (115g) whole-milk yogurt or Cashew-Coconut Yogurt (recipe follows)
• ½ cup (110g) extra-virgin olive oil, plus more for greasing
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• Glaze
• 2 cups (240g) powdered sugar
• 2 to 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped pistachios, for topping
• Cashew-Coconut Yogurt (Optional; See Headnote)
• 1 cup (150g) raw cashews
• 3 cups (675g) canned coconut cream
• 1 tablespoon maple syrup
• ½ teaspoon (about 2 capsules) probiotic powder (50 billion CFU)