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1
Preheat the oven to 425F.
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2
To prepare the cake, place the pistachios on a rimmed baking sheet and toast until fragrant and browned, about 5 minutes.
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3
Cool and then pulse in a food processor until they become very fine (be careful not to overprocess; otherwise youll have pistachio butter) and set aside.
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4
Reduce your oven temperature to 350F.
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5
Grease an 8 1/2 x 4 1/2-inch loaf pan with 1/2 tablespoon of butter.
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6
Place a long strip of parchment paper in the pan bottom.
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7
Grease the top of the parchment with 1/2 tablespoon of butter and set aside.
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8
Whisk the flour, baking powder, cardamom, and salt together in a medium bowl and set aside.
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9
Crack the eggs into a liquid measuring cup, whisk in the vanilla, and set aside.
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10
Using an electric mixer, cream the remaining stick and a half of butter and sugar until they are light and airy.
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11
Drizzle in the eggs, a little at a time, beating between additions to incorporate and scraping the bowl as necessary.
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12
Alternate adding the flour and the milk, starting and ending with the flour and mixing until the batter is just nearly combined between additions, scraping the bowl as necessary.
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13
Fold the pistachios into the batter by hand, then transfer the batter to the prepared loaf pan.
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14
Bake the cake until a cake tester inserted into the cakes center comes out clean, 45 to 55 minutes.
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15
Let the cake cool for 10 minutes, then invert the cake onto a cooling rack and turn it so its top faces up.
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16
Let the cake cool completely.
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17
While the cake cools, make the icing: Sift the confectioners sugar and cardamom into a medium bowl Whisk in the lemon juice and cream or milk.
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18
Spread the icing over the cake, letting it drip over the sides.
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19
Once the icing has set, slice and serve.
