Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9 x 5 inch loaf pan by greasing it with butter or nonstick spray and lining it with parchment paper.

Zest the lemons before juicing and measure out the required lemon juice.

Roughly chop pistachios, setting aside portions as specified for the batter and topping.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk together sugar and eggs until pale yellow.

Add yogurt, oil, melted butter, lemon juice, lemon zest, and vanilla extract to the egg mixture. Mix until smooth.

Fold the wet ingredients into the dry ingredients until just combined, then fold in the chopped pistachios.

Pour batter into the prepared loaf pan and top with reserved pistachios. Bake for 50 to 55 minutes, testing for doneness with a toothpick.

Cool in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely.

Whisk together powdered sugar, lemon juice, and lemon zest for the glaze. Adjust consistency with more juice or sugar as needed.

Once the loaf is cool, drizzle the glaze over the bread and allow it to set.