1-Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8 or 9-inch baking pan with parchment paper.

2-Sift the dry ingredients: Sift the flour, baking powder, baking soda, matcha powder (if using), and salt into a large bowl. Add sugar and ground pistachios, then whisk to combine.

3-Whisk the wet ingredients: In a separate bowl, whisk together the oil, egg, yogurt, lemon zest, milk, vanilla extract, and almond extract until smooth.

4-Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold until just combined, taking care not to over-mix.

5-Bake the cake: Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes. Insert a skewer in the center; it should come out clean. Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack.

6-Prepare the frosting: For the frosting, beat the cream cheese until smooth. Add 2 tablespoons of cream and beat until smooth. Gradually add the remaining cream and beat until soft peaks form. Gradually add sugar and beat until thickened and spreadable. Mix in the lemon juice and vanilla extract.

7-Frost the cake: Spread the frosting over the cooled cake and sprinkle with crushed pistachios before serving.