Place a rack in middle of oven and preheat to 300°. Generously coat pan with nonstick vegetable oil spray or, using a pastry brush or paper towel, generously coat with room-temperature unsalted butter, making sure to cover every crevice.

Place 1¼ cups (156 g) all-purpose flour, 2¼ cups raw pistachios, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ¾ tsp. baking powder, and ¼ tsp. baking soda in a blender in the order listed and pulse in 5-second bursts until pistachios are finely ground but not quite a paste. Transfer to a large bowl.

Blend 6 large eggs, 1¾ cups (350 g) granulated sugar, 1 tsp. vanilla extract, and ½ tsp. almond extract in blender on high until fluffy and pale, about 2 minutes. With machine running, stream in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and ⅓ cup vegetable oil and blend until emulsified and mixture is smooth, about 1 minute. Pour into bowl with pistachio mixture and whisk until smooth. Scrape batter into prepared pan and smooth surface.

Bake cake until top is barely golden and springs back when gently pressed, 60–70 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Turn cake out onto rack, loosening with a small offset spatula if needed, and let cool completely.

Vigorously whisk 2 oz. cream cheese, room temperature, 3¼ cups (358 g) powdered sugar, ¼ cup fresh lemon juice, and a large pinch of kosher salt in a medium bowl until smooth. Adjust consistency with a little more lemon juice or powdered sugar if needed.

Drizzle glaze over cooled cake, letting it run down sides. Top with coarsely chopped raw pistachios. Let cake sit until glaze is set, at least 30 minutes.