Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, beat together the granulated sugar and softened butter until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients.

Fold in the chopped pistachios.

Pour the batter into prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let them cool in pans for 10 minutes before transferring to a wire rack.

Combine raspberries, sugar, and lemon juice in a medium bowl and gently mash with a fork.

Let the mixture sit for a few minutes to meld the flavors.

Beat the softened butter until creamy, then gradually add powdered sugar until combined.

Mix in heavy cream until the buttercream is fluffy and spreadable.

Assemble the cake by placing one layer on a serving plate. Spread raspberry filling over the top, followed by a layer of buttercream.

Place the second layer on top, crumb coat with a thin layer of buttercream, and chill for 30 minutes. Then, apply a final coat of buttercream and garnish with raspberries and ground pistachios.