Preheat the oven to 180°C. Line a loaf tin with parchment paper and set aside.

Melt the butter using either the microwave or the stove. Set aside to cool down a little.

In the bowl of your standing mixer, beat the eggs and sugar until they become light and fluffy, double in size and shiny.

Add the cooled butter slowly, in a stream, until fully incorporated.

Now it's time for the flour, but make sure it's only added and mixed in for a few seconds.

Fold in the pistachios and lemon zest by hand, then pour in the tin you have prepared and bake for 30-35 minutes, or until the skewer test comes back dry.

As the cake is baking, prepare the glaze by mixing the juice of 2 lemons and the icing sugar until no lumps are left.

Once the cake is out, drizzle it with the glaze and pistachios, then place the lemon slices once it's cooled down.