INGREDIENTS
2 tbsp
Lemon, zest
1 cup
Raspberries, fresh
4
Eggs, large
5 tbsp
Lemon juice, fresh
1 3/4 cups
All-purpose flour
1 1/2 tsp
Baking powder
1/2 tsp
Kosher salt
1 3/8 cups
Sugar
2 tsp
Vanilla extract
3/4 cup
Olive oil
1
Vegetable oil spray, Nonstick
3 tbsp
Pistachios, unsalted raw