Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line it with parchment paper.

Mix the Dry Ingredients

In a medium bowl, whisk together:

1 1⁄2 cups all-purpose flour

1⁄2 cup finely chopped pistachios

1 tsp baking powder

1⁄2 tsp salt

Set aside.

Cream the Butter and Sugar

In a large mixing bowl, beat 1⁄2 cup softened butter with 1 cup granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).

Add the Eggs and Flavorings

Beat in 2 large eggs, one at a time, making sure each is fully incorporated.

Add the zest of 1 lemon, 2 tbsp lemon juice, and 1 tsp vanilla extract, mixing until combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with 1⁄2 cup milk.

Mix just until everything is fully combined. Avoid overmixing.

Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake

Let the cake cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely.

Prepare the Lemon Glaze

In a small bowl, whisk together:

1 cup powdered sugar

2–3 tbsp lemon juice (adjust for desired consistency)

1 tbsp lemon zest

Whisk until smooth and pourable.

Glaze and Garnish

Once the loaf is completely cool, drizzle the glaze generously over the top.

Immediately sprinkle with chopped pistachios for texture and visual appeal.

Serve

Let the glaze set slightly before slicing. Serve and enjoy!