Step‑by‑Step Instructions

• Preheat your oven to 350°F (175°C) and grease a 9x9 inch light metal baking pan, lining the bottom with parchment paper.
• Finely grind the deshelled pistachios in a food processor until they resemble a coarse meal. Set aside for later use.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Rub lemon zest into the granulated sugar with your fingers, then add the softened butter and cream together using an electric mixer for 1–2 minutes.
• Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue to beat until smooth and pale.
• Gradually mix in the buttermilk and dry flour mixture on low speed, scraping down the sides as needed, and blend until just incorporated.
• Fold the ground pistachios into the batter gently using a spatula.
• Pour the batter into the prepared baking pan and bake for 38–42 minutes or until a toothpick comes out clean.
• Allow the cake to cool in the pan for about 30 minutes, then transfer it to a wire rack to cool completely.
• Combine pistachio milk, sweetened condensed milk, lemon zest, and a splash of vanilla for the soak. Let sit for 20 minutes, then strain.
• Beat softened unsalted butter in a bowl for 5 minutes, then add cold cream cheese and continue mixing until well blended.
• Level the top of the cooled cake and poke holes throughout its surface. Pour the pistachio milk soak evenly over the cake and frost generously with cream cheese frosting.