3/4 cup granulated sugar, divided

3 eggs, whites and yolks separated and divided (save extra yolk for another use or discard)

1 lemon, zested and juiced, divided

3/4 cup cake flour

2 tsp. Matcha Green Tea Latte Mix

1/2 tsp. baking powder

3/4 cup + 1 Tbsp. Italian Extra Virgin Olive Oil, divided

1/2 tsp. pure vanilla extract

1/4 tsp. pure almond extract

1/2 tsp. salt

1/4 tsp. cream of tartar

1 1/4 cups powdered sugar, sifted

2 Tbsp. chopped, shelled pistachios

Preheat oven to 325°F. Grease and flour a 9-inch springform or round cake pan.

With hand or stand mixer, beat 1/2 cup sugar, 2 egg yolks, lemon zest and 1/2 lemon juice at medium-high speed until combined and lighter in color, about 2 minutes. In separate small bowl, whisk flour, latte mix and baking powder. Add dry ingredients to wet ingredients; mix until just combined.

With mixer running at low speed, slowly pour in 3/4 cup oil in a steady stream. Add vanilla and almond extracts; increase speed to medium and beat until smooth. Transfer to large bowl and set aside.

With hand or stand mixer, whisk 3 egg whites, salt and cream of tartar at medium speed. When eggs are foamy, add remaining 1/4 cup sugar in small increments; increase speed to medium-high and whisk until soft peaks form.

In large bowl with yolk and flour mixture, add 1/4 of the egg white mixture and stir. Gently fold in remaining egg white mixture until fully incorporated. Pour into prepared pan and tap on counter twice to remove air bubbles.

Bake until top is golden brown, 40–45 minutes. Cool in pan on wire rack at least 1 hour. Meanwhile, make glaze - in small bowl, whisk powdered sugar, remaining 1/2 lemon juice and remaining 1 tablespoon oil until smooth.

Remove cake from pan. Pour glaze overtop and immediately sprinkle with pistachios. Slice and serve, storing leftovers in an airtight container.