Lemon Cake with Raspberries and Pistachios

Step 1

Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.

Step 2

Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 Tbsp. lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.

Step 3

Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 Tbsp. sugar. Bake cake until a tester inserted into the center comes out clean, 45–55 minutes.

Step 4

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.

Step 5

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.

Step 6

DO AHEAD: Cake can be made 2 days ahead. Store wrapped tightly at room temperature.