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Lemon Cake with Raspberries and Pistachios

Adapted from Everything I Want To Eat. Copyright ©2016 by Jessica Koslow. Published by Abrams Books.
  • minutes
  • Serves 8

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