• Preheat the oven to 180 °C / 350° F
• Grease a standard loaf pan and line it with parchment paper. Set aside.

For the cake

• In a large bowl, whisk the flour, baking powder, and salt together. Set aside. 
• In another bowl, cream the butter with a hand mixer for about 1-2 minutes on low speed.
• Add the sugar  and the lemon zest to the butter and beat until creamy and fluffy, about 3 minutes, scraping the bowl frequently. 
• Then add the vanilla and the eggs, one at a time, beating on medium speed for about a minute after each addition. DO NOT OVERMIX. Scrape the sides of the bowl a few times until everything is well incorporated. 
• Add the dry ingredients, the lemon juice, and the milk alternately to the butter mixture, beating on high speed until thoroughly combined. I do it in 2 batches.
• Gently fold half of the pomegranate seeds into the batter (reserve the remaining seeds).
• Pour into prepared pan and bake for 45– 55 minutes, or until an inserted toothpick in the middle comes out clean.
• Allow to cool in the pan for 10-15 minutes. Then lift it out the pan using the parchment paper and allow it to cool on a wire rack completely before adding the glaze.

For the pink glaze

• Sift the powdered sugar in a bowl and add the pomegranate juice, one tablespoon at a time and whisk together. Add more juice, one tablespoon at a time for a thinner glaze, or add more powdered sugar to make it thicker.
• Drizzle the glaze on the cooled cake and top with the reserved pomegranate seeds and chopped pistachios.
• Enjoy!