1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix the ricotta cheese and granulated sugar until smooth.
3. Add the eggs, lemon juice, and lemon zest, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
6. Fold in the chopped pistachios.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Dust with powdered sugar before serving.

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