I didn't bother with the odd-sized tin the recipe recommends; I used a 9"x5" loaf tin. And I didn't bother lining the tin after I greased it; there's plenty of butter in the cake mix, and it released easily from my non-stick tin.
I substituted 2 tsp natural vanilla extract for the vanilla bean. And I mixed it all in the food processor: first grind the nuts and reserve. Then cream the butter and sugar; add the eggs one by one; add the lemon zest and vanilla; add the nuts and flour; pour out into the tin.
It took a shade over 60 minutes to bake in my oven, and be careful: for me it went from wobbly-in-the-middle unset to slightly-too-browned-on-the-edges set very quickly. Maybe the slightly shallower tin the recipe recommends would avoid this.
If you're using raw pistachios, toast the nuts for the topping. And I doubled up the lemon juice and sugar for the glaze to use up the naked lemon left over from the cake.
I was very pleased with this: it's moist, very nutty, and has a good hit of lemon from the glaze. And it came out just like the picture.