Preheat your oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan with butter or non-stick spray.

Place the shelled pistachios in a food processor and pulse until they are finely ground into a meal, being careful not to over-process into butter.

In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, cardamom, and salt until well combined.

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the lemon zest and Greek yogurt.

Gently fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain; do not overmix.

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

Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Whisk the powdered sugar and lemon juice together in a small bowl to create a glaze, then drizzle over the cooled cake before slicing.