LEMON CAKE WITH RASPBERRIES
-Nonstick 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 vegetable oil
-1 cup fresh raspberries (about 4 ounces)
1) Preheat the oven to 350°. Coat a 9" diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
2) Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With the mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
3) Scrape the batter into the prepared pan and smooth the top. Scatter berries over cake, and 2 tablespoons of sugar. Bake cake until a tester inserted into the center comes out clean, 45 to 55 minutes. Meanwhile, bring remaining 1/4 cup sugar and remaining 1/4 cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
4) Transfer hot cake (still in the pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let the cake cool completely in the pan.