Lemon Pistachio Cake

For the Lemon Pistachio Cake:
1 cup cane sugar or granulated sugar (200g)
2 tbsp lemon zest (14g, from about 2-3 lemons)
3 large eggs
¾ cup extra virgin olive oil (150ml)
½ cup milk of choice (115ml, I prefer whole milk)
¼ cup fresh lemon juice (56ml, from about 1-2 lemons)
1 tsp vanilla extract
1.5 cups gluten free 1-to-1 flour or normal AP flour (186g)*
1 cup finely ground pistachios (116g) SEE NOTE**
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
For the Mascarpone Whipped Cream Frosting:
4 oz mascarpone cheese
½ cup powdered sugar (62g)
pinch of kosher salt
¾ cup heavy cream
splash of vanilla extract