Choose a mild, fruity olive oil for this Lemon-Olive Oil Cake. It will compliment the blackberries and pistachios.
Cake can be made 2 days ahead. Store wrapped tightly at room temperature.
- Nonstick vegetable oil spray
- 1 3/4 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 large eggs
- 1 ¼ cup plus 2 Tbsp. sugar (divided)
- 2 teaspoon vanilla extract
- 1 tablespoon plus ¼ cup fresh lemon juice (divided, I used Meyer)
- 2 tablespoon finely grated lemon zest (Iused Meyer)
- 3/4 cup olive oil
- 12 ounce fresh blackberries (divided)
- 3 tablespoon chopped unsalted, raw pistachios
Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. Line the bottom with a 9″ diameter piece of parchment; oil the parchment.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and flour mixture.
Scrape 2/3 of the batter into prepared pan and smooth top. Scatter half the blackberries over batter and smooth the remaining batter on top. Sprinkle pistachios and 2 tablespoons sugar all over.
Bake cake until a tester inserted into the center comes out clean, about 50 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. Remove cake from pan, slice and serve with remaining blackberries on the side.