Preheat oven to 350 degrees. Grind the pistachios in a small blender. I used my Cuisinart 4-cup food processor.

Combine all the dry ingredients in a medium sized bowl.

Zest the lemon, you should have roughly 2 tsp.

Whip butter in a large bowl until creamy.

Add sugar and blend until creamed, about 5 minutes.

Then add eggs one at a time.

Now add vanilla and mix well.

Now alternate between the dry ingredients and milk starting and ending with the dry in 2 batches. Adding some flour. DO NOT OVER MIX!

Now add milk. Alternate until done. DO NOT OVER MIX.

Add lemon zest.

Add 2 drops of green food color, more if you wish. Combine.

Pour the batter into a round 9" springform pan and into the oven for 40-45 minutes.

Once cool, dislodge cake and place it on a cake stand.

Now make the whipped cream topping. Add all the contents of the whipped cream in a large bowl.

Mix until light and fluffy, DO NOT OVER MIX otherwise you'll end up with butter.

Whipped topping is done. Top over cake and serve.