LEMON CAKE WITH RASPBERRIES AND PISTACHIOS

Ingredients: 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 cup sugar 2 teaspoons vanilla extract 1 teaspoon lemon extract 2 tablespoons finely grated lemon zest 1 tablespoon fresh lemon juice ½ cup canola oil ¼ cup olive oil 1 cup fresh raspberries (about 4 ounces) ¼ cup chopped pistachios 2 tablespoons turbinado sugar LEMON GLAZE:  ¼ cup sugar ¼ cup fresh lemon juice Powdered sugar Preheat oven to 350°. Spray a 9" diameter cake pan with nonstick spray. Line the pan with a round of parchment paper.  Spray the paper, also. Whisk flour, baking powder, and salt in a small bowl. Using an electric mixer, beat eggs and sugar until light and fluffy, about 3 minutes. With mixer running, add vanilla and lemon extracts, and 1 tablespoon lemon juice, and then gradually add oils, mixing just until combined. Fold in lemon zest and dry ingredients. Scrape batter into prepared pan and smooth top. Sprinkle the berries, pistachios and turbinado sugar over the batter. Bake cake until a tester inserted into the center comes out clean, 45-55 minutes. For glaze: In a small saucepan, bring 1/4 cup sugar and 1/4 cup lemon juice to a boil, stirring to dissolve sugar; cool slightly. Remove the cooked cake from oven. Cool slightly, invert onto a plate, remove the parchment paper, and then invert back onto a serving platter.  Brush the top of the cake with the glaze.  Cool to room temperature.  Sprinkle with powdered sugar just before serving. Cake can be made 2 days ahead. Store wrapped tightly at room temperature.