Lemon Olive Oil Cake with Raspberries and Pistachios

• 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

PREPARATION

• 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.
• DO AHEAD: Cake can be made 2 days ahead. Store wrapped tightly at room temperature