Lemon Cake With Raspberries And Pistachios Recipe

Name: Lemon Cake With Raspberries And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
["Preheat oven to 350u00b0. Coat a 9"" diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small 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 tablespoon 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 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.", "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.", "Do ahead: Cake can be made 2 days ahead. Store wrapped tightly at room temperature."]

986

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 3/4 cups all-purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and more.

Yes, Lemon Cake With Raspberries And Pistachios falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake With Raspberries And Pistachios

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