Lemon cake with raspberries and pistachios

By duckieq

Ingredients

• nonstick spray
• 1 3/4 c flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1 1/4 c plus 2t sugar
• 2 tsp vanilla extract
• 2 t lemon zest
• 1 t plus 1/4c fresh lemon juice
• 3/4 c olive oil
• 1 c fresh raspberries
• 3 t chopped unsalted pistachios

Preparation

Step 1

1) preheat oven to 350. coat a (" round pan with spray. whisk flour, baking powder and salt in small bowl

2) on md speed beat eggs and 1c sugar til fluffy, about 5 minutes. with mixer running, add vanilla and 1t lemon juice, gradually add oil, mix til just combined. fold in lemon zest and dry ingredients.

3) scrape batter into pan and smooth top. scatter berries over batter, then add pistachios and 2t sugar. bake 45-55 minutes til centre comes out clean.

4) meanwhile bring remaining 1/4c of lemon juice and sugar to a boil in md saucepan; stirring til dissolved. let cool

5) transfer hot cake still in pan to wire rack and immediately brush with lemon syrup. let cake cool completely