Meyer Lemon Bundt Cake with Pistachios

Cake
1 Preheat the oven to 350F.
2 Grease a 12 cup Bundt pan or spray with cooking spray.
3 Whisk the flour, baking powder, salt, ginger, and baking soda together.
4 In the mixing bowl of a stand mixer cream the butter until fluffy.
5 Add the sugar and lemon zest and beat for 3 minutes on medium speed.
6 Mix in the lemon juice.
7 Add the eggs, one at a time, beating well after each.
8 Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with flour.
9 Beat just until combined – do not over beat.
10 Fold in the pistachios if you are using them.
11 Spoon the batter into the Bundt pan.
12 Bake for 45 to 50 minutes, or until a toothpick inserted halfway between the edge and the center tube comes out clean.
13 Let the cake cool for 10 minutes.
14 Turn out and drizzle on the glaze while the cake is warm.
15 Allow the cake to cool completely.
Glaze
1 Mix the confectioners with the lemon juice and zest until it is smooth.
2 Spoon onto the cake.
3 If you like your glaze less tangy add a teaspoon of melted butter. You may need to use a little more confectioners to thicken it up.