Step 1

Preheat the oven to 350°F. Liberally spray a 9-inch springform pan (see Notes) with nonstick spray.

Step 2

Place the pistachios in a food processor and pulse until they are finely ground – be careful not to go too far or you’ll end up with pistachio butter.

Step 3

In a large mixing bowl, whisk together the oil, eggs, vanilla, lemon zest and juice, and buttermilk. Whisk in the sugar.

Step 4

Measure out 1 cup of the ground pistachios and add to a second bowl (reserve the rest for serving). Whisk in the flour, baking powder, and salt.

Step 5

Fold the dry ingredients into the wet ingredients, stirring until everything is just combined. Resist the urge to overmix (this results in a dry, dense cake).

Step 6

Pour the batter into the prepared pan. Bake for 40-50 minutes or until golden brown around the edges and set in the middle (insert a toothpick in the center and if it comes out mostly clean with a few moist crumbs, the cake is done).

Step 7

Allow the cake to cool completely in the pan and then carefully run a knife around the edges and release the springform sides. Transfer to a serving plate.

Step 8

Whisk together the lemon juice and zest and powdered sugar until a thick but pourable glaze forms.

Step 9

Pour the glaze over the cake, as liberally as you want.

Step 10

Garnish with chopped pistachios, lemon slices, and fresh berries – all optional!

Step 11

Slice and serve!