|
July 23, 2014

Lemon Cake with Raspberries & Pistachios

Lemon Cake with Raspberries & Pistachios // shutterebean

My default dessert for the Summer is some kind of cake studded with berries that can be served warm with vanilla ice cream. If I’m gonna turn my oven on during the summer, the cake also should be something I can easily eat for breakfast.  I mean…cake can always be eaten for breakfast, but sometimes you want a little fruit mixed in. You know what I mean?

Lemon Cake with Raspberries & Pistachios // shutterebean

This is the second time I’m going to tell you that it’s impossible for me to have raspberries in the house for a recipe because I end up eating them before I get a chance to make a recipe. Then I’m like grreeeeeeeeeat let’s do this whole thing over again.  With that said, it took me awhile to get around to making this cake. I swear the recipe I ripped out from Bon Appetit has lived in EVERY single room of my house for the past month or so…hounding me…telling me to PUT BERRIES IN A CAKE not just into your face.

Lemon Cake with Raspberries & Pistachios // shutterebean

And it happened. And it was good. A lemon cake flavored with olive oil with juicy berries nestled in on top. The cake part isn’t too sweet and then the topping is, so it’s got that save-the-muffin-top- for- last quality to it. Does that make sense? Are you also a person who saves the best part for last? Did we just get a visual of a muffin top jean situation? Sorry.

And we’re off. Let’s get messy.

Lemon Cake with Raspberries & Pistachios // shutterebean

Sift the flour, baking powder & salt.  I just mix it with a whisk.

Lemon Cake with Raspberries & Pistachios // shutterebean

With a hand blender, mix the eggs and the sugar until it’s FLUFFY!!!

Lemon Cake with Raspberries & Pistachios // shutterebean

Add in the vanilla.

Lemon Cake with Raspberries & Pistachios // shutterebean

And the olive oil! I just realized this cake is dairy free. COOOOOL.

Lemon Cake with Raspberries & Pistachios // shutterebean

Fold in the lemon zest and the dry ingredients. Drink iced tea while you’re doing so. It helps.

Lemon Cake with Raspberries & Pistachios // shutterebean

Batter goes into a prepared pan.

Lemon Cake with Raspberries & Pistachios // shutterebean

Raspberry studded.

Lemon Cake with Raspberries & Pistachios // shutterebean

Chop up the pistachios. I only had roasted ones…you want raw.

It didn’t make a huge difference. There were like two pieces that were super dark. I pulled those pieces out.

Lemon Cake with Raspberries & Pistachios // shutterebean

Pistachio studded. I could have also chopped them up finer. Maybe you can when you do it. I dunno.

Lemon Cake with Raspberries & Pistachios // shutterebean

Sugar goes on top.

Lemon Cake with Raspberries & Pistachios // shutterebean

And we bake! While that’s happening we need to make our lemon syrup.

Lemon Cake with Raspberries & Pistachios // shutterebean

Lemon juice + sugar

Lemon Cake with Raspberries & Pistachios // shutterebean

YES.

Lemon Cake with Raspberries & Pistachios // shutterebean

Cake is finished.

Lemon Cake with Raspberries & Pistachios // shutterebean

Brush the lemon syrup all over the cake.

Lemon Cake with Raspberries & Pistachios // shutterebean

YESSSSSSS.

Lemon Cake with Raspberries & Pistachios // shutterebean

Of course I cut it up and put ice cream on top…

Lemon Cake with Raspberries & Pistachios // shutterebean

Because….

Lemon Cake with Raspberries & Pistachios // shutterebean

WHY THE HECK NOT??!

Other cakes that can be eaten for breakfast:

Lemon Cake with Raspberries & Pistachios

serves 8
recipe from Bon Appetit Magazine 

  • 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

Preheat oven to 350°. 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 just 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 inserted into the center comes out clean, 45–55 minutes.

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. 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.

Related Posts Plugin for WordPress, Blogger...
  • Averie @ Averie Cooks

    Oh wow, the berries, the pistachios, the lemon/sugar glaze, this just got better with every paragraph I read! Pinned :)

  • Becky Winkler

    This looks amazing! I am really into putting olive oil in cakes. I know what you mean about berries–I keep buying strawberries for a recipe and they just keep somehow vanishing…

  • Bri | Bites of Bri

    I haven’t made a cake yet this summer. I know, the travesty! But, I’m thinking my cake should be this one. It looks delicious and I love the lemon sugar glaze :) Oh and olive oil in cake is the best!

  • ileana

    Oh man, raspberries are sooo good right now! I buy three little boxes at a time so I can snack on them before attempting a recipe. (Recently, raspberry-mint smoothies!)

    Can’t wait to try this cake sometime soon. It looks so delicious!

  • shobelyn

    What to do? This looks so moist and delicious, yet utterly sinful. As Bri, I have not made a cake this summer too but I can make an exception for this one. I will just have to skip the ice cream on top. Thanks.

  • Katrina @ Warm Vanilla Sugar

    Such a yummy looking cake! And I love the flavour :)

  • Marie

    This looks incredible! All the flavors are so fabulously summery. I have the snacking while baking problem with pistachios, so I’d have to buy double the amount for this recipe…

  • Allyn

    I like the way you think. Breakfast time!

  • Malensu

    This looks so tasty! I’ll try this out as soon as possible! <3

  • Beth

    I think I’ll make this for my birthday next month, looks like it would go perfectly with a Mimosa for the morning after too!

  • Libby

    LOVE THIS! Fruit cake with ice cream (or whipped cream) is always my favorite. While I’m tying to try this cake (lemon syrup? genius), my usual go-to is this “cobbler” that Hilah Cooking does http://hilahcooking.com/how-to-make-peach-cobbler/ it’s perfect because I almost always have every single ingredient and it comes together so quickly and impresses the hell out of people who pop in on an afternoon.

  • fusilliamy

    This is what I think of…”to you!” Muffin top jeans are just TOO REAL. https://www.youtube.com/watch?v=yE7hGMMIyfE

    I’m impressed by your pouring photography skills. I think I’d end up with half a bottle of vanilla before I got the shot. And also, this is perfect for my new urge to put pistachios in everything.

  • Jessica Griffin

    This is most glorious in every way. What a beautiful celebration of summer flavors!
    Thanks for the fantastic recipe – can’t wait to try!

  • Taylor

    This is happening this weekend.

    xoxo
    Taylor

  • I give good link | Verbal Diarrhoea

    […] My new favourite foodie/photography blog is Shutterbean. And I’d simply love to attempt this Lemon Cake with Raspberries and Pistachios. […]

  • Allison @ Celebrating Sweets

    This cake looks like the perfect summer dessert/breakfast. Can’t wait to try it!

  • Bonnie Sanders

    This looks heavenly! Can’t wait to make it! Thank you for the recipe and your wonderful website! Beautiful pictures too!

  • Mary Frances

    The combination of raspberries an pistachios sounds wonderful!

  • Alanna

    This cake looks perfectly soft and pillowy – yum! Love the addition of olive oil and the step-by-step shots.

  • Barbara

    I did get a visual of a muffin top jean situation while reading that sentence! Haha! I’m usually a person who eats the best part first and then wishes I did things differently :) This cake sounds perfect. I love everything about it. And your pictures are as amazing as always. Those close-ups! I feel like I can taste it!!

  • Elizabeth

    Omg – This looks so freakin good!

  • Katie @ The Surly Housewife

    These step-by-step photos are gorgeous. Some of your best yet!!

  • Nathalie @ Devoted Foodie

    Lemon + berries = the perfection combination! Yum!

  • Meredith

    That last photo is perfection! This cake looks perfect!

  • vegeTARAian

    Lemon, raspberries and pistachios – awesome combo! It looks fantastic and I bet it tastes even better.

  • Sarah

    This looks so good! I love the raspberries and the pistachios!

  • Medha @ Whisk & Shout

    Yum! The raspberries bake so pretty in this cake! And I love the addition of pistachios :)

  • Amy @ Thoroughly Nourished Life

    My Mum instituted the rule in our house that birthday cake could be eaten for breakfast for as long as the cake lasted. I will always love her for that. Now, even as an adult, a slice of some sort of fruity cake, is my favourite breakfast :)
    I love using olive oil in breakfast cakes too, makes me feel a littler more saintly, they are healthy fats, no? Combined with the fruit and nuts it’s practically just muesli in a slightly different form…at least that’s what I’m going to tell myself. Another beautiful cake Tracy!

  • Kate @ ¡Hola! Jalapeño

    OMGosh this looks so good, and dairy free! I’m so making this!

  • Ella

    I’m the same way- it is extremely rare that any type of berry gets past me into a recipe. oops! Love that this cake is made with olive oil. Hopefully I can muster the strength to hold off the berries long enough to make this!
    http://www.youtube.com/sparklesandsuch26

  • Tracy

    This looks dreamy!

  • Natalie

    Hahahaha “I could have chopped them up finer. Maybe you can when you do it. I dunno” cracked me up! The internet/ daily life could use more of this attitude. You have a healthy sense of perspective, fun, and sassiness- I dig your blog and your contributions to Homefries!

  • Lisa | Mummy Made.It

    It must be fate! My lemon tree is full of juicy lemons and I just found your recipe. Obviously it’s a sign that I MUST make this cake ASAP!!

  • July 26: Greato Minds Think Alike | leighto-greato

    […] desserts and I have a dinner party on Monday, so I’m thinking I’ll try out either a lemon cake with raspberries (omg, yes, are you kidding me?) or a peach pie or a homemade panna cotta with peaches. Those are […]

  • FromBLCK

    Thank you very much for this easy-to-follow, delicious recipe: made this cake with almonds instead of pistachios, tastes amazing! The kids said ‘this was the best cake they’ve ever tried’:) Have a wonderful weekend

  • Tracy | Pale Yellow

    Yummy! Love the fresh fruit with nuts and lemon. A coworker is dairy-free, so this would be a perfect cake to bring into work.

  • Amy U

    It’s in the oven right now! I’m making it for my husbands birthday! Raspberries, lemon, and pistachios are all of his favorites! Can’t wait to taste it! Thanks for another awesome recipe.

  • A Midsummer Night’s Blackberry Cake | Whatever Gets You Through The Day

    […] Recipe (adapted from Shutterbean’s Lemon Cake with Raspberries and Pistachios) […]

  • Raspberry-Studded Lemon Cake | Kali's Kitchen

    […] them. This lemon cake is a combination of a couple of recipes: this one from Joy the Baker, and this one from Shutterbean. It’s casual enough to eat cold on the couch after a late dinner, and […]

  • Dom

    Hi Tracy, this cake looks amazing! I’m keen to make it but raspberries aren’t in season where I live. Do you think frozen raspberries would work as well or no go? Thank you!

  • Jay

    Made this cake tonight…perfect recipe and was delicious. love your website.

Leave a Comment