Pistachio Olive Oil Bundt Cake with Raspberries

Name: Pistachio Olive Oil Bundt Cake with Raspberries
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup pistachios (dry roasted unsalted); 3/4 cup extra virgin olive oil; 1 1/2 cups granulated sugar; 1 tablespoon lemon zest; 2 large eggs (room temperature ); 2 teaspoons vanilla extract; 2 1/4 cups cake flour (substitute all purpose flour); 1/2 cup pistachio flour (substitute almond flour or cake flour); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup sour cream (substitute plain full-fat yogurt ); 2 teaspoons lemon juice; 1 cup raspberries (optional); 1 cup powdered sugar; 3 tablespoons lemon juice (as needed); crushed pistachios; fresh raspberries