Lemon Cake with Raspberries and Pistachios

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. 1

   Preheat oven to 350°.

2. 2

   Coat a 9" diameter cake pan with nonstick spray.

3. 3

   Whisk flour, baking powder, and salt in a small bowl.

4. 4

   Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes.

5. 5

   With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined.

6. 6

   Fold in lemon zest and dry ingredients.

7. 7

   Scrape batter into prepared pan and smooth top.

8. 8

   Scatter berries over cake, then pistachios and 2 tablespoons sugar.

9. 9

   Bake cake until a tester inserted into the center comes out clean, 45-55 minutes.

10. 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. 11

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

12. 12

    Let cake cool completely in pan.

13. 13

    Do ahead: Cake can be made 2 days ahead.

14. 14

    Store wrapped tightly at room temperature.