
Lemon Cake with Raspberries and Pistachios
A delicious international dish. Perfect for vegetarians.
Total Time
62 min
Serves
6
Rating
0.0 (0)
Ingredients
- Nonstick vegetable oil spray
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 1/4 cups plus 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 tablespoons finely grated lemon zest
- 1 tablespoon plus 1/4 cup fresh lemon juice
- 3/4 cup olive oil
- 1 cup fresh raspberries (about 4 ounces)
- 3 tablespoons chopped unsalted
- raw pistachios
Instructions
- 1
Preheat oven to 350°.
- 2
Coat a 9" diameter cake pan with nonstick spray.
- 3
Whisk flour, baking powder, and salt in a small bowl.
- 4
Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes.
- 5
With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined.
- 6
Fold in lemon zest and dry ingredients.
- 7
Scrape batter into prepared pan and smooth top.
- 8
Scatter berries over cake, then pistachios and 2 tablespoons sugar.
- 9
Bake cake until a tester inserted into the center comes out clean, 45-55 minutes.
- 10
Meanwhile, bring remaining 1/4 cup sugar and remaining 1/4 cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
- 11
Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it).
- 12
Let cake cool completely in pan.
- 13
Do ahead: Cake can be made 2 days ahead.
- 14
Store wrapped tightly at room temperature.