Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan with non-stick spray and parchment paper.

Pulse the unshelled pistachios in a food processor until fine crumbs. In a large bowl, whisk together flour, baking powder, and salt.

In a stand mixer, beat softened butter, vegetable oil, granulated sugar, and lemon zest until fluffy, about 3-4 minutes.

Add the eggs and egg white one at a time, mixing after each. Stir in sour cream, vanilla extract, and almond extract.

Gradually add the flour mixture and buttermilk, mixing until just combined. Fold in pistachio crumbs.

In a separate bowl, beat softened cream cheese until smooth. Add one egg and vanilla, then sift in powdered sugar.

Spread the cake batter in the prepared pan, then layer the cream cheese mixture on top.

Bake for 40-45 minutes until edges are golden brown and center is slightly jiggly. Cool in pan for 10-15 minutes.

Refrigerate for at least 2 hours, then dust with powdered sugar and garnish with chopped pistachios before serving.