Pistachio Cake

Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans with non-stick spray, and line them with circles cut from parchment.

Place the flour, sugar, pistachios, baking soda, and salt in a large mixing bowl, and whisk to combine.

Make a well in the center of the dry ingredients, and pour in the buttermilk, oil, egg whites, and almond extract.

Starting in the center and working your way outward, whisk the liquid ingredients together, gradually drawing the dry ingredients into the mixture.

Tint the batter with food coloring (if desired), then divide the batter equally between the 3 prepared pans.

Rap each cake pan sharply on the counter to eliminate any large air bubbles, then bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the thickest part comes out clean.

Cool completely, then fill and frost with cream cheese frosting.

Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth.

Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the powdered sugar.

Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt.

Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff.  (Be careful not to over-whip the cream cheese frosting, or it could become runny.  As soon as the frosting looks stiff, turn off the mixer and use the frosting immediately.)