Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly and lining the bottom with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cardamom.

In a large mixing bowl, beat the softened unsalted butter and granulated or light brown sugar until light and fluffy, about 3-5 minutes.

Incorporate the large eggs, one at a time, into your creamed mixture, beating well after each addition.

Gently stir in the freshly squeezed orange juice and orange zest until well combined.

Alternately add your dry mixture and plain yogurt to the wet mixture, starting and ending with the flour mixture.

Gently fold in the chopped pistachios, reserving a few for topping later.

Transfer the batter into your prepared loaf pan and smooth the top with a spatula.

Place in the preheated oven and bake for 45-55 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack.

Optionally, drizzle an orange glaze, garnish with candied orange slices, or sprinkle powdered sugar and reserved pistachios on top.