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Preheat the oven to 350°F and line an 8x8-inch square baking pan with parchment paper.
Make the cake batter. Sift flour, baking powder, baking soda, matcha powder (if you have it) and salt into a large bowl. Add sugar and ground pistachios and whisk until evenly blended.
Combine oil, egg, yogurt, lemon zest, milk and vanilla in a medium bowl and whisk until completely smooth.
Pour the wet ingredients into the bowl with dry ingredients and gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix.
Spread batter evenly into the prepared pan and bake for 20-25 minutes until a skewer inserted into the center comes out clean. Let cool for 20 minutes in the pan and then transfer cake to a cooling rack.
Make the frosting. Beat soft cream cheese until smooth. Add 2 tablespoons of cream and beat until very smooth and there are no lumps. Then gradually add remaining cream and beat until it forms soft peaks. Gradually beat in sugar until it is thickened to a spreadable consistency, then mix in lemon juice and almond extract. Spread frosting over cooled cake and then top with crushed pistachios before serving.