Lemon Cake with Raspberries and Pistachios
Ingredients
- Nonstick vegetable oil spray
- 1¾ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 large eggs
- 1¼ cups plus 2 Tbsp. sugar
- 2 teaspoons vanilla extract
- 2 tablespoons finely grated lemon zest
- 1 tablespoon plus ¼ cup fresh lemon juice
- ¾ cup olive oil
- 1 cup fresh raspberries (about 4 oz.)
- 3 tablespoons chopped unsalted, raw pistachios
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