Preheat the oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper.

In a large bowl, sift together flour, baking powder, baking soda, matcha powder (if using), and salt.

Add sugar and finely ground pistachios. Whisk until evenly combined.

In a separate bowl, whisk together oil, egg, yogurt, lemon zest, milk, vanilla extract, and almond extract until smooth.

Pour the wet ingredients into the dry mixture. Gently fold until just combined and no dry pockets remain. Do not overmix the batter.

Spread the batter evenly into the prepared pan.

Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.

Allow the Lemon Pistachio Cake to cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.

To make the frosting, beat the cream cheese until smooth.

Add 2 tablespoons of the whipping cream and beat until lump-free.

Gradually add the remaining cream and beat until soft peaks form.

Add sugar slowly and beat until thick and spreadable.

Mix in lemon juice and vanilla extract.

Spread frosting evenly over the cooled cake and sprinkle crushed pistachios on top before serving.