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Preheat the oven to 350 Fahrenheit.
Use a food processor to grind your pistachios into a fine powder.
Line either an 8 inch springform pan or regular 9 inch cake pan with parchment paper and set aside.
In a mixing bowl or bowl of a stand mixer, add the sugar and lemon zest. Use your hands to massage the zest into the sugar.
Add in all remaining wet ingredients and beat with an electric mixer until combined.
Add in the flour, ground pistachios, baking powder, baking soda and salt.
Add to your prepared pan. For the 8 inch springform pan, bake for about 48-55 minutes, for the 9 inch pan, bake for 40-44 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
To make the frosting, beat the mascarpone and powdered sugar until combined, then beat in the vanilla, heavy cream, lemon zest and salt.
Frost the cooled cake, then top with berries of choice and enjoy!