Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.

Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs: Beat in the eggs, one at a time, mixing well after each addition.

Add the wet ingredients: Stir in the milk, lemon juice, and lemon zest, making sure everything is well combined.

Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Fold in pistachios: Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter.

Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45 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.

Make the lemon glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.