Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by lining with parchment paper.

Pulse raw pistachios in a food processor until finely ground. Combine with flour, baking powder, and salt in a mixing bowl.

Cream together the butter and sugar in a separate bowl until light and fluffy, about 3-4 minutes.

Add the eggs one at a time to the creamed mixture, fully incorporating each before adding the next.

Stir in vanilla and pistachio extracts.

Gradually add the dry mixture and whole milk to the creamed mixture, alternating until fully combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Whip the heavy cream until soft peaks form and set aside.

Beat cream cheese with powdered sugar and lemon zest until smooth.

Fold in the whipped cream and raspberries into the cream cheese mixture.

Once cakes are completely cooled, place one layer on a serving plate and spread raspberry cream filling on top.

Top with the second cake layer and cover the entire cake with remaining raspberry cream.

Garnish the top with fresh raspberries and chopped pistachios, then chill for at least 1 hour before serving.