Mamta
Beat sugar and butter until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest. Stir in yogurt and lemon juice.
Whisk the dry ingredients together in a bowl, then gradually add to combine. Add cardamom and ginger, which pair well with the pistachios.
Pour into a greased 9-inch loaf pan. Bake for 50-65 minutes until puffed and golden.
After the cake has cooled, drizzle the glaze over the cake.
Sprinkle chopped pistachios on top so they stick.
Your perfect lemon pistachio cake is ready. You can serve as a dessert after dinner.