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, beat together the ricotta cheese and granulated sugar 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.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir into the wet ingredients until just combined.

Gently fold in the chopped pistachios, being careful not to overmix.

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

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

Dust with powdered sugar and garnish with extra pistachios before serving.