Preheat Oven: Begin by setting your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper for easy removal after baking.

Prepare Batter: Sift together the all-purpose flour, baking powder, baking soda, matcha powder (if using), and salt in a large bowl.

Mix Dry with Sugar: Whisk in the granulated sugar and finely ground pistachios until well combined.

Combine Wet Ingredients: In another bowl, whisk together the olive oil, large egg, plain yogurt, lemon zest, whole milk, and both extracts until smooth.

Combine Wet and Dry: Gently fold the wet ingredients into the dry mixture to create a smooth batter, careful not to over-mix.

Bake: Pour the batter into the prepared pan and bake for about 20-25 minutes. The cake is done when a skewer inserted into the center comes out clean.

Cool Cake: Allow the cake to cool in the pan for 20 minutes, then carefully transfer it to a cooling rack to cool completely.

Make Frosting: Beat the cream cheese until smooth, then add 2 tablespoons of heavy cream and mix until combined. Gradually add the rest of the whipping cream and sugar, beating until soft peaks form. Mix in fresh lemon juice and vanilla extract until well combined.

Frost Cake: Once the cake has cooled completely, spread the fluffy cream cheese frosting on top. Finish with a sprinkle of crushed pistachios for a beautiful presentation.