1. Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf tin* with a piece of baking parchment and grease lightly. Set aside.

2. Separate the eggs – mix the egg whites with a pinch of salt until stiff peaks form and set aside. Add the egg yolks with the sugar to a large bowl and mix for about 2-3 minutes until very light and fluffy. Combine flour and baking powder and then add together with the milk to the large bowl – mix until just combined. Add the egg whites and fold in gently. Pour about 2/3 of the batter into the prepared loaf tin. Add the pandan paste and chopped pistachios to the remaining batter and mix in. Pour this batter on top of the light batter in the loaf tin and swirl into the light batter with a spoon or something similar.

3. Bake the cake for about 45-50 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down for a while in the loaf tin, then lift it out of the tin with the baking parchment and let cool down completely on a wire rack.

4. Add the confectioners’ sugar for the glaze to a small bowl – gradually add the lemon juice and mix until the glaze has the desired consistency. You probably do not need all of the lemon juice. Pour the glaze over the completely cooled cake and spread evenly. Sprinkle with some chopped pistachios to your liking (optional).