Cream the butter and sugar with an electric beater until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating in between to incorporate. Mix in the yogurt, juice and lemon zest and mix until smooth and combined.
Sift in the flour, cardamom and a pinch of salt. Mix on medium until just combined.
Pour the batter evenly into a well-greased bundt tin, being sure to wipe down any spills around the edges inside the tin (this can stop the cake from rising nicely).
Bake for 35-40 mins. When a skewer inserted to the centre of the cake comes out clean, the cake is ready.
Remove the cake from the oven, then turn it onto a wire rack to cool completely.
To make the icing:
Mix melted butter, reserved lemon juice, lemon zest and icing sugar and mix until smooth. Your icing should be a thick pouring consistency. Add more icing sugar if it feels too runny or a splash of hot water if it is too dry.
Once the cake is cooled, drizzle the icing all over, letting it run down the sides. Sprinkle cardamom pistachio sugar over the top.