Preheat your oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan.

In a food processor, pulse the pistachios until finely ground, being careful not to over-process them into butter.

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

In a large bowl, whisk the eggs and granulated sugar together until pale.

Whisk in the Greek yogurt, vegetable oil, and lemon zest into the egg mixture until fully combined.

Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

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

To make the glaze, whisk together the powdered sugar, honey, and fresh lemon juice in a small bowl until smooth.

Drizzle the glaze over the completely cooled cake before slicing and serving.