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To prepare the cake batter:
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Preheat the oven to 350.
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Toast the pine nuts over very low heat in a dry saute pan until they have just begun to take on a golden color, about 8 minutes.
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Remove from the stove and reserve.
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Meanwhile, cream the sugar, butter, and lemon zest together in a KitchenAid with the paddle attachment, beginning on low and then increasing the speed to medium as the mixture combines.
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Be sure to scrape down the sides as you go to make sure everything mixes evenly.
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When the mixture is quite smooth, add the flour and baking powder.
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Mix until the dry ingredients are just incorporated, and then begin adding the eggs, one by one, waiting until each egg is thoroughly mixed in before adding the next.
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Turn the KitchenAid up to high for about 5 seconds to combine everything thoroughly, then scrape down the sides and the bottom with a spatula and mix in any bits that have failed to incorporate.
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Add the yogurt, and mix in with the paddle attachment until its thoroughly incorporated.
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As you continue mixing, add the lemon juice and incorporate.
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The batter should be stiff and airy, a homogenous mix.
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Scrape down the sides and bottom and mix well with a spatula to make sure that there are no lumps of butter and that the flour is all incorporated.
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Then transfer the mixture to a large bowl.
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To prepare the meringue:
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Beat the egg whites in the mixer with the whisk attachment at medium speed until theyve formed a froth.
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While the egg whites are still whisking, add the sugar In a slow stream.
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Mix at medium for 20 seconds to combine.
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Turn the mixer up to high and continue beating until the meringue forms stiff peaks, about 4 minutes; when you lift the whisk, the meringue should form a birds-beak shape off the end.
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To finish the cake:
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Fold a third of the meringue into the batter, using a rubber spatula to combine well.
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Add the rest of the meringue and fold in well until the mixture is combined.
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Fold in the pine nuts.
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Spray 3 2-pound loaf pans evenly and on all sides with a nonstick coating.
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Fill each loaf pan two-thirds full with the batter.
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Smooth and flatten the tops with the spatula or the back of a wooden spoon, then bake the loaves on the middle rack until you can put a knife into each loaf and bring it out clean, about 45 minutes.
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Remove the cakes from the oven, turn them out on a cake rack, and let them rest for 30 minutes before serving.
