Lemon Cake with Raspberries and Pistachios 1 3/4 cup 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 fresh lemon juice 3/4 cup Olios Spanish Blend olive oil 1 cup fresh raspberries (about 4 oz.) 3 Tbsp. chopped unsalted, raw pistachios Preheat oven to 350 degrees. Coat a 9” diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small mixing bowl. Using an 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, then 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. 8 servings
Posted on: Sat, 19 Jul 2014 12:06:03 +0000
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