This is really an any-time-of-the-year cake, but the topping of green pistachios in a lemon syrup gives it a springtime vibe which you can enhance by adding seasonal rabbit, chick or egg decorations as in the picture. Or maybe some marzipan rolled into small egg shapes?
250g softened unsalted butter (plus extra to grease the tin)
250g caster sugar
225g ground almonds
50g plain flour
50g roughly chopped pistachios
Extra 50g caster sugar for syrup
Grease and line a loaf tin - the one used in the picture is approx 30 x 10cm but 15 x 25cm or similar works equally well.
Set the oven to 150 C
Cream together the butter and sugar until fluffy.
Zest one of the lemons finely.
Beat in the eggs one at a time, adding a little of the flour if the mixture starts to slightly curdle.
Fold in the zest, ground almonds and flour with a generous squeeze of lemon juice.
Put the mixture into the prepared tin and bake until firm, checking that the middle is no longer squidgy. This will probably take 45 - 55 minutes depending on your tin size, so start checking after 40 minutes. When done, remove from the oven and leave to cool in the tin. Turn out.
For the topping: Zest the other lemon finely and mix in a small saucepan with the juice of a lemon and 50g of caster sugar. Boil slightly to thicken and add the chopped pistachios and spoon over the top of the cake.
Add any Easter decoration that you fancy!