Step 1: Prep the Pistachios

1. Preheat the oven to 350°F (180°C).
2. Toast the pistachios on a baking sheet for 10–12 minutes. Let cool.
3. Blitz the pistachios in a blender until finely ground. Be careful not to overprocess into a paste.

Step 2: Make the Batter
4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
5. In a large bowl, beat the butter, oil, and sugar until light and fluffy.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in the yogurt, milk, vanilla extract, and optional food coloring.
8. Gradually fold in the dry ingredients until just combined. Avoid overmixing.

Step 3: Bake the Cake
9. Grease and line an 8-inch (20 cm) round cake pan.
10. Pour the batter into the pan, smooth the top, and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare the Frosting
12. Beat the cream cheese until smooth.
13. Add the heavy cream, powdered sugar, and lemon juice. Whip until fluffy and spreadable.

Step 5: Assemble and Decorate
14. Spread the frosting over the cooled cake.
15. Sprinkle with chopped pistachios for garnish.