Glazed Lemon, Yogurt and Olive Oil Pound Cake

Ingredients

• 1 cup Sugar (200 g)
• 1 Tbsp finely grated Lemon Zest (from 2 to 3 medium lemons)
• 1 cup Bob’s Red Mill Brown Rice Flour (140 g)
• 1 cup Bob’s Red Mill Almond Flour (100 g)
• 3 Eggs (150 g)
• ½ cup Whole Milk Yogurt or Cashew-Coconut Yogurt (115 g)
• ½ cup Extra-Virgin Olive Oil, plus more for greasing (110 g)
• 1 Tbsp Vanilla Extract
• 1 Tbsp Bob’s Red Mill Baking Powder
• ½ tsp Kosher Salt
• 2 cups Powdered Sugar (240 g)
• 2-3 Tbsp freshly squeezed Lemon Juice
• 2 Tbsp finely chopped Pistachios, for topping