Name: Lemon Cake with Raspberries and Pistachios
Yield: 8 servings
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

Lemon olive oil cake with raspberries and pistachios on a serving platter on a white kitchen counter.

Lemon Cake with Raspberries and PistachiosMichael Graydon and Nikole Herriott

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Recipe notes

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