1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan or 9×5-inch loaf pan.

2. Whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream butter and sugar for 3–4 minutes until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Mix in lemon zest, lemon juice, and vanilla extract.

6. Add dry ingredients in three additions, alternating with buttermilk. Mix until just combined.

7. Gently fold in chopped pistachios, reserving a small amount for topping.

8. Pour batter into prepared pan and smooth the top.

9. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

10. While cake is still warm, prepare lemon syrup by dissolving sugar into lemon juice and brush over cake.

11. Let cake cool slightly before drizzling with optional lemon glaze.

12. Sprinkle remaining pistachios on top and serve.