Raspberry Pistachio Cake

Instructions

1. 1
   Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment.
2. 2
   Pulse pistachios in a food processor until finely ground. Reserve 2 tablespoons for topping.
3. 3
   In a bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.
4. 4
   In a separate large bowl, beat butter and sugar until pale and fluffy (about 3 minutes).
5. 5
   Beat in eggs one at a time, scraping sides. Mix in lemon zest, yogurt, and vanilla until combined.
6. 6
   Add dry ingredients in two parts, mixing gently until just combined.
7. 7
   Fold in 1 cup raspberries with a spatula.
8. 8
   Spread batter in pan. Bake 32-36 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to rack.
9. 9
   Once cake is cool, whip cream with powdered sugar and vanilla until soft peaks form.
10. 10
    Spoon whipped cream on cake. Decorate with extra raspberries and reserved pistachios.