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Raspberry & Pistachio Cake with Lemon Glaze Recipe

Raspberry & Pistachio Cake with Lemon Glaze

  • Author: Camille Styles


This Raspberry & Pistachio Cake with Lemon Glaze is the perfect bit of strawberry-lemonade nostalgia.


Units Scale
  • Nonstick cooking spray
  • 4 large eggs
  • 1 1/3 cups plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon plus 1/3 cup fresh lemon juice
  • 3/4 cup olive oil
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons finely grated lemon zest
  • 1 cup frozen raspberries
  • 1/4 cup raw pistachios, chopped, plus more for garnish
  • optional: edible flowers for garnish


  1. Preheat oven to 350°. Coat 2 6″ diameter cake pans with cooking spray, line with parchment paper rounds, then spray parchment with cooking spray.
  2. In the bowl of a standing mixer, beat eggs and 1 cup sugar on medium-high speed until light and fluffy, 3 – 5 minutes. Add vanilla, almond extract, and 1 tablespoon lemon juice, then with mixer running, add oil, mixing just until combined. Whisk flour, baking powder, and salt in a small bowl, then fold lemon zest and dry ingredients into wet ingredients.
  3. Divide batter evenly between prepared pans. Scatter raspberries over cake, then pistachios, and sprinkle everything with 2 tablespoons sugar. Bake cake until sides start to spring back from pan and a toothpick inserted into the center comes out clean, about 45 minutes.
  4. While cakes are in the oven, bring remaining 1/3 cup sugar and remaining 1/3 cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar. Let the lemon syrup cool.
  5. With the cakes still in their pans, transfer to a wire rack and immediately brush with all of the lemon syrup. Let cakes cool completely in pans, then run a knife around the edges and turn out onto a serving platter. Garnish with chopped pistachios and edible flowers, if desired.

 *adapted from this recipe from bon appetit