Lemon Cake with Raspberries and Pistachios

Somehow I'm finding extra time to bake! Not quite sure where this time is coming from because I don't think they added more hours into a day....did they?

I love to bake so I've been finding these great recipes and trying them out. So far I've have a few worth sharing.

The final outcome of this recipe was deee-licious and worthy of a post.

Lemon Cake with Raspberries and Pistachios

Lemon Cake with Raspberries and Pistachios


1 3/4  cups all-purpose flour
1 1/2   tsp. baking powder
   1/2   tsp. kosher salt
     4   large eggs
1 1/4  cups plus 2 Tbsp. sugar
      2   tsp. vanilla extract
      2   Tbsp. finely grated lemon zest
      1   Tbsp. plus 1/4 cup frech lemon juice
   3/4   cup olive oil
      1   cup fresh raspberries (about 4 oz.)
      3   Tbsp. chopped unsalted raw pistachios


lemon raspberry cake

Preheat oven to 350 degrees. Coat a 9” diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
Using 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, the  pistachios and 2 Tbsp. 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.
    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.

lemon raspbeery cake



(recipe from Bon Appetit)