Lemon Cake with Raspberries and Pistachios - International Recipe
Learn how to make Lemon Cake with Raspberries and Pistachios, a delicious International recipe. A delicious international dish. Perfect for vegetarians. Prep time: 28 min, Cook time: 34 min. Serves 6.
Keywords
- lemon cake with raspberries and pistachios
- international
- easy
- vegetarian
- dairy-free
- nonstick
- 1
- 1/2
- 4
- recipe
- cooking
- instructions
- ingredients
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Cooking tools:
- Oven
- Cake pan
- Nonstick cooking spray
- Mixing bowl
- Whisk
- Hand mixer
- Measuring cup
- Measuring spoon
- Spatula
- Saucepan
- Cooling rack
- Pastry brush
- Cake tester
- Lemon zester
- Citrus press
- Chef's knife
- Cutting board
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
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