Lemon Cake with Raspberries and Pistachios

By kathryns

DO AHEAD: Cake can be made 2 days ahead. Store wrapped tightly at room temperature.

Ingredients

• Nonstick vegetable oil spray
• 1-3/4 c all-purpose flour
• 1-1/2 tsp baking powder
• 1/2 tsp kosher salt
• 4 large eggs
• 1-1/4 plus 2 Tbsp. sugar
• 2 tsp vanilla extract
• 2 TB finely grated lemon zest
• 1 TB plus 1/4 cup fresh lemon juice
• 3/4 c olive oil (mild; not peppery!)
• 1 c. fresh raspberries (about 4 oz.)
• 3 TB chopped unsalted, raw pistachios

Details

Servings 8
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.

Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 Tbsp. lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.

Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 Tbsp. sugar. Bake cake until a tester inserted into the center comes out clean, 45–55 minutes.

Meanwhile, bring remaining ¼ cup sugar and remaining ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.

Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.