Preheat the oven to 350°F (175°C).
Grease and flour a Bundt pan thoroughly.
In a bowl, sift together the flour, baking powder, baking soda, and salt.
In another large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Mix in the freshly squeezed orange juice and orange zest until just combined.
Gradually fold the dry ingredient mixture into the wet mixture.
Gently fold in the chopped pistachios.
Pour the batter into the prepared Bundt pan, smoothing the top.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
Prepare the glaze by whisking together powdered sugar and orange juice until smooth.
Pour the glaze over the cooled cake, allowing it to drip down the sides.
Garnish with additional chopped pistachios if desired.
