Preheat the oven to 180°C and grease and line a 8 x 4 inch loaf pan with baking paper and a light spray of cooling oil.
In a large bowl, whisk together the olive oil, eggs and vanilla extract. Add in the sugar, lemon juice and lemon zest and continue to mix.
In a smaller bowl, add the flour, almond meal, cardamon, baking powder and bicarbonate of soda and mix to combine. Add the dry ingredients to the wet and start to whisk together. Add in the dairy-free milk to thin out the batter. Use a spatula to fold through the pistachios.
Pour into the prepared pan evenly and bake for 45 minutes or until a skewer when inserted comes out clean. If the cake starts to get a bit too brown, lightly cover with foil until it’s finished baking. Turn out onto a wire rack to cool completely.
Make the glaze by mixing the lemon juice with the icing sugar a little at a time, adding more of each if needed until the glaze is the desired consistency. Drizzle over the cooled cake, top with more crushed pistachios and let sit for a few minutes to set before slicing and serving.