Preheat the oven to 325°F (160°C) with a rack in the center position. Generously grease an 8-inch cake pan with baking spray or butter and line the bottom with parchment paper.

Make the Pistachio Flour: Place the shelled raw pistachios in a large food processor. Pulse until finely ground, similar to almond flour.

Transfer the pistachio flour to a medium mixing bowl. Add the all purpose flour, baking powder, and salt; whisk to combine. Set aside.

In a stand mixer bowl, combine the sugar and lemon zest. Rub the zest into the sugar until fragrant. Add the softened butter and cream over medium-high speed until light and fluffy.

Add the vanilla extract and beat until incorporated. Gradually add the eggs one at a time, then add the flour mixture and milk alternately. Mix until just combined.

Transfer half of the batter to the greased cake pan. Fold the raspberries into the remaining batter and add it on top of the first layer in the pan. Smooth the top.

Sprinkle the turbinado sugar evenly on top. Bake for 55 to 60 minutes, or until golden brown and a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edges to release, then invert onto a wire rack and cool right-side up.

Serve slightly warm or at room temperature, dusted with powdered sugar and additional raspberries if desired.

While best served warm, leftovers can be wrapped and stored at room temperature for 2 to 3 days.