Preheat your oven to 350°F (175°C) and grease a round cake pan, lining the bottom with parchment paper.

In a mixing bowl, whisk together the eggs and sugar until frothy, then add melted butter or oil, lemon juice, lemon zest, and vanilla extract, stirring until smooth.

Gently mix in almond flour, baking powder, and salt until the batter is lump-free.

Fold in the chopped pistachios without overmixing.

Pour the batter into the prepared pan and level it with a spatula.

Bake for 45-55 minutes until edges are golden and center is set with a slight jiggle.

Make the lemon glaze by heating lemon juice and sugar in a saucepan until dissolved.

Drizzle the warm glaze over the cake, sprinkle with extra pistachios, and cool before slicing.