Pistachio Cake

Preheat your oven to 325 degrees F. Line the bottom and long sides of a loaf pan with a sling of parchment paper. Coat paper and exposed short sides of loaf pan with nonstick spray or butter.

Using a food processor, grind pistachios, sugar, and salt together until as powdery as possible without turning it into a paste.

Cut butter into small chunks and blend with pistachio mixture until it achieves a frosting-like consistency, smooth and shiny.

Add eggs, one at time, blending briefly between each addition, and scrape down the sides as needed.

Add milk and blend to combine.

Add vanilla and almond extracts and baking powder, blending to fully combine.

Add flour and pulse just until it disappears.

Scrape batter into the prepared pan and smooth the top.

Bake for 60 to 70 minutes. Check for doneness with a toothpick inserted into the center and near the top. If needed, bake an additional 10 minutes for the top to set.

Let the cake cool in the pan on a rack for 10 to 15 minutes, then run a knife around the edges and transfer to a cooling rack until completely cooled.

For the glaze: In a small saucepan, bring pistachios, sugar, lemon zest, and juice to a simmer and cook for 2 to 3 minutes. Pour over cooled cake.