How to Make It
Make Cake: Preheat oven to 350°F. Grease the inside of a standard-size loaf pan with vegetable oil. Sprinkle 1 tablespoon granulated sugar inside pan and turn pan to coat the inside with sugar. Set aside.
Place 1 1/2 cups pistachios on a baking sheet and toast in preheated oven for 6 minutes. Remove and transfer to food processor. Process nuts until finely ground.
Combine remaining 1 cup sugar, flour, ground pistachios, baking powder, salt, and baking soda in a large mixing bowl. Add half of the lemon zest and stir to incorporate. Add sour cream, eggs, butter, vanilla extract, and almond extract. Stir with a spoon until homogenous; it should be a thick and lumpy batter. Transfer to prepared pan and bake until a toothpick inserted in the middle comes out clean, 55 to 60 minutes, rotating halfway through baking. Allow to cool completely before removing from pan.
Make Glaze: Combine powdered sugar, milk, and vanilla until smooth. The frosting should fall from the spoon in a thick ribbon.
Pour glaze on top of cake and use a spoon to spread the Glaze to the edges, allowing the excess to drip down the sides of the cake. Coarsely chop remaining 3 tablespoons raw pistachios and sprinkle on top of glaze. Sprinkle remaining lemon zest on top of glaze and pistachios.
Using the zest from Meyer lemons instead of conventional lemons adds a lighter and sweeter lemon flavor.