Lemon Cake with Raspberries and Pistachios
A moist and citrusy olive oil cake studded with fresh raspberries and topped with crunchy pistachios. This elegant dessert features a bright lemon syrup that's brushed on while warm, creating a deliciously sweet-tart finish.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1¾ cups all-purpose flour
- •1½ teaspoon baking powder
- •½ teaspoon kosher salt
- •4 large eggs
- •1⅜ cups sugar
- •2 teaspoons vanilla extract
- •2 tablespoons lemon zest
- •5 tablespoons lemon juice
- •¾ cup olive oil
- •1 cup fresh raspberries
- •3 tablespoons unsalted pistachios
- •3 tablespoons raw pistachios
Cooking Instructions
- 1.
Preheat oven to 350°. Coat a 9" diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
5 min
- 2.
Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
10 min
- 3.
Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 tablespoons sugar. Bake cake until a tester inserted into the center comes out clean, 45-55 minutes. 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.
55 min
- 4.
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.
60 min
- 5.
Do ahead: Cake can be made 2 days ahead. Store wrapped tightly at room temperature.
