Preheat your oven to 180°C (350°F) and prepare an 8-inch round cake pan by greasing it with butter or oil and lining the bottom with parchment paper.

Spread the unsalted pistachios on a baking sheet and toast them in the oven for about 12 minutes until fragrant.

Once cooled, grind the toasted pistachios in a food processor until finely ground.

In a bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt.

In another bowl, mix together yogurt, melted butter, oil, sugar, vanilla, and egg until smooth.

Combine the wet and dry ingredients gently without overmixing.

If desired, add green food coloring to the batter and mix well.

Pour the batter into the prepared pan and bake for 40 minutes or until a skewer comes out clean.

Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Beat the cream cheese until fluffy, then gradually add whipping cream and lemon juice until soft peaks form.

Once the cake is cool, frost generously with the Cream Cheese Whip and top with optional chopped pistachios.