Crack the eggs and add the sugar into a large bowl, or the bowl of a stand mixer, and whisk them together until you achieve a light and fluffy result.

In another bowl, mix the flour and baking powder together, then gradually add this to the egg mixture, stirring slowly to combine.

Melt the butter and let it cool slightly. Add finely grated lemon zest, lemon juice, melted butter, and water to the batter, and stir gently until the batter is smooth and thin.

Grease a 26 cm (10 inch) round pan and pour the batter in. Bake the lemon cake at 200°C (392°F) for 35-40 minutes. Keep an eye on the cake and take it out as soon as it is done – this is when no batter sticks to a toothpick inserted into the center, and the cake has pulled away from the sides of the pan.

Let the cake cool completely before removing from the pan and adding the glaze.

For the lemon glaze, mix powdered sugar with lemon juice and a little water, if needed, until you have a smooth glaze. Spread it evenly over the completely cooled lemon cake.

Decorate the cake with finely chopped, unsalted pistachios.