Indulge in a slice of this delightful Sicilian Pistachio Cake,

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the pistachio paste, vanilla extract, and lemon zest (if using). Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
3. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
4. Make the frosting: Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, pistachio paste, vanilla extract, and heavy cream, beating until light and fluffy.
5. Assemble the cake: Once the cakes are fully cooled, frost the top of one layer with a generous amount of frosting, then place the second layer on top. Frost the top and sides of the cake. Garnish with chopped pistachios for a little extra crunch and flavor.
6. Serve and enjoy! This cake pairs wonderfully with a cup of espresso or a chilled glass of dessert wine.

The creamy pistachio frosting and nutty cake layers are sure to delight anyone who tries it! What do you think of adding a hint of orange zest or a touch of rose water to elevate the flavors even more?