Sift flour, pistachio flour, salt, baking powder and baking soda into a large bowl and mix.
In the bowl of a stand mixer fitted with the whisk attachment, combine the olive oil, lemon zest, milk, sour cream, eggs, egg whites, and vanilla extract on medium speed until well combined, about 30 seconds. Add the sugar and mix for another 30 seconds, until well combined. With the mixer on low speed, gradually add the dry ingredients until the batter is fully integrated and smooth, 1 to 2 minutes. Do not overmix; the batter should be thoroughly mixed but loose. Pour the batter into the prepared cake pan and spread it evenly with a spatula.
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