Lemon Cake with Raspberries

Continuing with my theme of recipes I have cooked recently, today I’m posting about the dessert I made the other day when the orientation staff came for dinner.  After the Creamy Gorgonzola Pasta and Bread with Raspberry Rosemary Honey Butter, we continued with the raspberries which are in season right now and tasty everywhere I’ve had them.  They might be entering my list of favorite foods.  Can I also just mention how much I’m liking cooking right now?  But that might be an avoidance of my comps.  They’re due on Thursday and I’m making the progress I want to be making…so we won’t worry too much about that.

For dessert, I made Lemon Cake with Raspberries and Pistachios, which I found on epicurious.  I do promise, however, that there will be a few recipes coming up from cookbooks soon, because I’m making an effort to cook out of those again as well.  Mostly I was looking for a dessert I hadn’t made with raspberries in it.  I didn’t want to can or freeze my raspberries, so I’ve been trying to cook with them and find different ways to use them.  This was a pretty effective way to do so.

I will note, however, that more and more I am recognizing how poor the lighting is in my kitchen.  I need to figure out how to improve that moving forward.

I’m not going to write much here because I need to get back to my comps manuscript, so here’s the recipe:

lemon cake with raspberries


 

Lemon Cake with Raspberries and Pistachios

Lemon Cake with RaspberriesNonstick spray
1 ¾ c flour
1 ½ tsp baking powder
½ tsp kosher salt
4 large eggs
1 ¼ c plus 2 Tbsp sugar
2 tsp vanilla
2 Tbsp lemon zest
1 Tbsp plus ¼ c lemon juice
¾ c olive oil
1 c fresh raspberries
3 Tbsp chopped unsalted, raw pistachios

Preheat oven to 350 degrees.  Coat a 9” diameter cake pan with nonstick spray.  Whisk flour, baking powder, and salt in a small bowl.  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 until combined.  Fold in lemon zest and dry ingredients.

Scrape batter into prepared pan and smooth top.  Scatter berries over cake, then pistachios and 2 Tbsp sugar.  Bake cake until a tester comes out clean, 45-55 minutes.  Meanwhile, bring remaining ¼ c sugar and remaining ¼ c lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.

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.

Can be made up to 2 days ahead.  Store wrapped tightly at room temperature.

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