Lemon Cake with Raspberries and Pistachios recipes

Lemon Cake with Raspberries and Pistachios recipes
12 Ingredients
  • vegetable oil spray
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 1/4 cups plus 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1/4 cup fresh lemon juice
  • 3/4 cup olive oil
  • 1 cup fresh raspberries (about 4 ounces)
  • 3 tablespoons chopped unsalted, raw pistachios
Nutrition
507
25% daily value
8 servings
                                       
                                            vegetarian, dairy-​free
     

Fat

42% 27

Saturated

20% 4

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

20% 60

Carbs (net)

- 57

Fiber

10% 2

Sugars

- 36

Sugars, added

- 34

Protein

15% 7

Cholesterol

31% 93

Sodium

9% 223

Calcium

9% 94

Magnesium

5% 20

Potassium

3% 154

Iron

13% 2

Zinc

6% 1

Phosphorus

28% 196

Vitamin A

5% 41

Vitamin C

11% 10

Thiamin (B1)

23% 0

Riboflavin (B2)

21% 0

Niacin (B3)

11% 2

Vitamin B6

12% 0

Folate equivalent (total)

25% 99

Folate (food)

- 27

Folic acid

- 42

Vitamin B12

9% 0

Vitamin D

3% 1

Vitamin E

26% 4

Vitamin K

11% 13
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