Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Step 3: In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant.
Step 4: Add the Greek yogurt, eggs, and vegetable oil to the sugar mixture. Whisk until the batter is smooth and pale.
Step 5: Gradually fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix; stop once no flour streaks remain.
Step 6: Gently fold in 1/3 cup of the chopped pistachios. Pour the batter into the prepared pan and smooth the top.
Step 7: Bake for 45-50 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 to a wire rack.
Step 8: If using a glaze, whisk the powdered sugar with 1-2 tablespoons of lemon juice and drizzle over the cooled cake. Sprinkle the remaining pistachios on top.