An elegant lemon cake dotted with fresh raspberries and crunchy pistachios that is impossible to put down.
- nonstick vegetable oil spray
- 1¾ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1¼ cups plus 1½ tablespoons sugar
- 2 teaspoons vanilla extract
- 1½ tablespoons finely grated lemon zest
- ¾ tablespoon plus ¼ cup fresh lemon juice
- ¾ cup olive oil
- 1 cup fresh raspberries (about 115 g)
- 2½ tablespoons chopped unsalted, raw pistachios
- Preheat oven to 175°C. Coat a 23cm 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 ¾ 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 1½ tablespoons sugar. Bake cake until a tester inserted into the centre comes out clean, 45–55 minutes.
- Meanwhile, bring remaining ¼ cup sugar and remaining ¼ 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.
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.