1-Preheat the oven: Preheat the oven to 350°F and line a baking pan with parchment paper to prevent sticking.

2-Mix dry ingredients: In a large bowl, sift together 1 cup unbleached all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon matcha powder (if using). Add ¾ cup granulated sugar and ⅓ cup ground roasted pistachios, then whisk until evenly combined.

3-Mix wet ingredients: In a separate bowl, whisk together ¼ cup olive oil, 1 large egg at room temperature, ½ cup full-fat plain yogurt, 1 tablespoon lemon zest, ¼ cup whole milk at room temperature, ½ teaspoon vanilla extract, and ¼ teaspoon almond extract (if using).

4-Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold until just combined, avoiding over-mixing to keep the batter light.

5-Bake: Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then transfer it to a cooling rack.

6-Prepare frosting and decorate: For the frosting, beat ½ cup very soft cream cheese until smooth. Add 2 tablespoons of the ⅓ cup heavy whipping cream and beat until smooth. Gradually add the remaining heavy whipping cream and beat until soft peaks form, then beat in 4 tablespoons granulated sugar until spreadable. Finally, mix in 1 teaspoon fresh lemon juice and ½ teaspoon vanilla extract. Spread over the cooled cake and top with crushed pistachios.