Lemon-Olive Oil Cake with Blackberries and Pistachios
Choose a mild, fruity olive oil for this Lemon-Olive Oil Cake. It will compliment the blackberries and pistachios.
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Cooking tools:
- Cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Hand mixer
- Measuring cup
- Spatula
- Oven
- Tester
- Saucepan
- Wooden spoon
- Cooling rack
- Pastry brush
- Plate
- Kitchen timer
- Nonstick spray
- Serving platter
Ingredients
- Nonstick vegetable oil spray
- 1 3/4 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 large eggs
- 1 ¼ cup plus 2 Tbsp. sugar (divided)
- 2 teaspoons vanilla extract
- 1 tablespoon plus ¼ cup fresh lemon juice (divided, I used Meyer)
- 2 tablespoons finely grated lemon zest (Iused Meyer)
- 3/4 cup olive oil
- 12 ounces fresh blackberries (divided)
- 3 tablespoons chopped unsalted, raw pistachios
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