Preheat your oven to 350°F (175°C), and grease and line a 9-inch cake pan with parchment paper.

In a large mixing bowl, add the ricotta cheese and granulated sugar. Beat until smooth and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition until creamy and pale yellow.

Stir in the melted butter, lemon zest, lemon juice, and vanilla extract until well combined.

Whisk together all-purpose flour, baking powder, and salt in a separate bowl. Gradually stir into the wet ingredients until just combined.

Gently fold in the chopped pistachios without overmixing.

Pour the batter into the prepared cake pan and bake for 30 to 35 minutes until golden brown and a toothpick comes out clean.

Cool the cake in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

Dust the cooled cake with powdered sugar and garnish with extra pistachios before serving.