Lemon Cake with Raspberries and Pistachios
InternationalEasyVegetarianDairy-Free

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. 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.

Cooking Timer

01:02:00
Custom Timer (minutes)

Recipe Info

Prep Time:28 min
Cook Time:34 min
Total Time:62 min
Difficulty:Easy
Servings:6