Name: Lemon Cake with Raspberries and Pistachios
Yield: 8 Servings
Ingredients: Nonstick vegetable oil spray; 1¾ cups all-purpose flour; 1½ teaspoon baking powder; ½ teaspoon kosher salt; 4 large eggs; 1¼ cups plus 2 Tbsp. sugar; 2 teaspoons vanilla extract; 2 tablespoons finely grated lemon zest; 1 tablespoon plus ¼ cup fresh lemon juice; ¾ cup olive oil; 1 cup fresh raspberries (about 4 oz.); 3 tablespoons chopped unsalted, raw pistachios

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Michael Graydon + Nikole Herriott

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Recipe notes