Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or spray a bundt pan well.

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

In the bowl of a stand mixer, beat the butter and sugar until fluffy, about 3–4 minutes. Add the lemon zest and beat another 30 seconds.

Add eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla and fresh lemon juice.

With the mixer on low, add about a third of the dry ingredients, then half of the yogurt, then another third of the dry, then the milk, then the last of the dry. Scrape the bowl and fold gently to combine.

Fold in the coarsely chopped pistachios by hand.

Pour batter into your prepared pan and smooth the top. Bake for 50–65 minutes for a loaf, or 35–45 minutes for a bundt cake.

Start checking at the earlier time: insert a toothpick into the center — it should come out with a few moist crumbs, not batter.

Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack.

While the cake cools completely, whisk the powdered sugar and lemon juice until smooth. Drizzle evenly over the cooled cake and sprinkle chopped pistachios on top.

Slice after the glaze sets a bit (about 15–20 minutes). Serve with coffee, a dollop of whipped cream, or plain.