Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with baking spray. Line the bottom with parchment paper and spray the sides. Set aside.

Finely pulverize the pistachios using a food processor or a blender to resemble a fine crumb or sand.

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

In a stand mixer fitted with the paddle attachment, beat the softened butter, oil, and granulated sugar and lemon zest together using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.

With the mixer on medium-high speed, add the eggs and egg white one at a time, beating for 30 seconds after each addition.

Add the sour cream, pure vanilla extract, and almond extract. Mix until well combined.

Gradually add one-third of the dry flour mixture to the wet ingredients, alternating with half of the buttermilk.

Gently fold in the pulverized pistachios until evenly distributed throughout the batter.

Pour the cake batter into the prepared pan and spread it out evenly with the back of a spoon. Set aside while you make the cream cheese topping.

In a medium-sized bowl, use a hand mixer to beat the cream cheese until smooth and creamy.

Add the egg and mix on high for 30 seconds, scraping the sides and bottom of the bowl.

Add the vanilla extract, then gradually add 1 cup of powdered sugar at a time, mixing on medium speed for 30 seconds after each addition.

Pour the cream cheese mixture on top of the pistachio cake batter and spread it into an even layer.

Bake for 40-45 minutes. The edges should be golden, and the middle slightly jiggly.

Let it cool for 10-15 minutes, then chill in the fridge for at least 2 hours.

Dust the cake with powdered sugar and chopped pistachios before serving.