Raspberry Lemon Olive Oil Cake – A Moist & Zesty Dessert You’ll Love
Raspberry lemon olive oil cake is a vibrant, rustic dessert that brings fresh flavor to your kitchen. With juicy raspberries, zesty lemon, and the richness of olive oil, this cake is soft, tender, and beautifully balanced. Whether you serve it at brunch, pack it for a picnic, or enjoy it with coffee, it’s a go-to recipe that tastes like sunshine and comfort in every bite.
How a Humble Lemon Cake Became a Favorite with a Raspberry Twist
From My Asheville Kitchen: A Cake with Soul
Raspberry lemon olive oil cake isn’t just a recipe—it’s a story. I’m Callie Brooks, and this cake started as a simple lemon loaf I baked one spring morning in my Asheville kitchen. The air smelled like honeysuckle, and a pint of fresh raspberries on the counter begged to be used. I swapped butter for olive oil on a whim, and everything changed.
The result was soft, tangy, and just sweet enough. I served it at my supper club, Copper & Thyme, and it disappeared faster than anything else on the table. Like this cottage cheese chip recipe, the cake is simple, yet unforgettable. It’s full of flavor, but never fussy.
Why Olive Oil Makes All the Difference
In a raspberry lemon olive oil cake, the olive oil is what gives that moist, rich texture. It helps the crumb stay soft for days, and adds a gentle fruitiness that works beautifully with the lemon. Be sure to use a mild extra virgin variety—nothing too bold.
The combination of bright citrus, juicy berries, and silky oil makes this cake more than just a treat. It’s the kind of dessert that feels both special and everyday, and that’s exactly why I love it.
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Raspberry Lemon Olive Oil Cake
- Total Time: 50 minutes
- Yield: 1 9-inch cake 1x
Description
This raspberry lemon olive oil cake is soft, bright, and moist with juicy raspberries and zesty lemon, perfect for brunch, dessert, or tea time.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar + 1 tsp
1/2 cup olive oil
2 large eggs
1 1/2 tsp vanilla extract
1 tbsp lemon zest
3/4 cup milk
1 6-oz container fresh raspberries
Instructions
1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Whisk together flour, baking powder, and salt.
3. Beat sugar and olive oil until fluffy. Add eggs, then vanilla and lemon zest.
4. Alternate adding dry ingredients and milk, mixing gently.
5. Fold in half the raspberries and pour batter into pan. Bake for 30–35 minutes.
6. Press remaining raspberries on top halfway through baking.
7. Cool 15 minutes before serving with whipped cream or extra berries.
Notes
Use fresh raspberries for best texture. You can dust the top with powdered sugar before serving. Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Table of Contents
Table of Contents
Key Ingredients That Set This Cake Apart
Choose the Right Olive Oil for a Perfect Raspberry Lemon Olive Oil Cake
The soul of a great raspberry lemon olive oil cake lies in the olive oil itself. For a smooth, moist crumb, choose a mild extra virgin olive oil—not too peppery or grassy. A neutral-flavored oil like ShopRite Bowl & Basket Classic Olive Oil adds gentle fruitiness that enhances the lemon and raspberry notes without overpowering them.
Unlike butter, which firms up when chilled, olive oil keeps your cake soft and tender—even after refrigeration. That’s why this cake stays moist for days, making it ideal for make-ahead gatherings, brunches, or weekday treats.
Why Fresh Lemon and Raspberries Matter in a Raspberry Lemon Olive Oil Cake
Fresh fruit is the key to the bold, zesty taste in any raspberry lemon olive oil cake. Use fresh raspberries whenever possible—they burst with tart-sweet flavor and add pockets of juicy brightness throughout the cake. If raspberries are out of season, frozen berries are a solid substitute. Just toss them in flour before folding them in to prevent sinking.
When it comes to lemons, there’s no shortcut. Always opt for fresh lemon zest and juice. Bottled lemon juice lacks the natural aroma and acidity needed for balance. The zest especially brings out the signature citrus note that defines this Mediterranean-style dessert.
| Ingredient | Why It Matters in Raspberry Lemon Olive Oil Cake |
|---|---|
| Extra virgin olive oil | Creates a moist, soft crumb; complements fruity elements |
| Fresh raspberries | Adds tart bursts and vibrant color |
| Fresh lemon zest & juice | Delivers bright, zesty flavor that cuts through richness |
| All-purpose flour | Provides structure while keeping the texture light |
| Eggs | Adds moisture and stability for proper baking rise |
| Milk | Softens the cake and prevents it from drying out |
| Sugar | Sweetens and balances the lemon’s natural tartness |
The Role of Each Element in Flavor and Texture
Every ingredient in this raspberry lemon olive oil cake recipe is intentional. The olive oil creates a luxurious mouthfeel, the lemon zest brings refreshing tang, and the raspberries offer fruity contrast. Together, they form a cake that’s not overly sweet but deeply satisfying. The combination of olive oil and citrus makes the cake feel rustic and elegant all at once.
By using natural ingredients and skipping artificial flavors, you’re getting a dessert that’s simple, real, and delicious. Whether served at a weekend brunch or as a casual afternoon snack, the raspberry lemon olive oil cake is an easy-to-make treat that always leaves a lasting impression.
Looking for inspiration? Try our Japanese Mounjaro Recipe Free: Natural Fat-Burning Detox Drink as a refreshing pairing with your next bake.
Step-by-Step Raspberry Lemon Olive Oil Cake Recipe
Easy Prep for a Moist, Fruity Raspberry Lemon Olive Oil Cake
If you’ve never baked a raspberry lemon olive oil cake before, don’t worry—it’s beginner-friendly and absolutely foolproof. This version uses simple ingredients, one bowl, and minimal prep to deliver a rustic, bakery-style dessert packed with fresh flavor. The olive oil gives it that soft, tender crumb, while the lemon and raspberries provide a bright, tangy twist.
Let’s dive into what you’ll need.
| Ingredient | Measurement | Purpose in the Cake |
|---|---|---|
| All-purpose flour | 1½ cups | Gives the cake structure |
| Baking powder | 2 tsp | Helps the cake rise |
| Salt | ¼ tsp | Enhances flavor |
| Granulated sugar | ¾ cup + 1 tsp | Adds sweetness and a golden top |
| Olive oil | ½ cup | Makes the cake moist and rich |
| Large eggs | 2 | Binds and adds richness |
| Vanilla extract | 1½ tsp | Adds depth to the flavor |
| Lemon zest | 1 tbsp | Delivers fresh citrus aroma |
| Milk | ¾ cup | Keeps the cake soft |
| Fresh raspberries | 6 oz | Adds tart, juicy bursts |
How to Make Raspberry Lemon Olive Oil Cake – Step by Step
- Preheat Your Oven
Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Set it aside while you prepare your raspberry lemon olive oil cake batter. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening and flavor. - Cream the Oil and Sugar
Using a stand mixer or hand mixer, beat olive oil and sugar together on medium-high speed for 2 minutes, until the mixture is light and fluffy. - Add Eggs, Vanilla, and Lemon Zest
Beat in the eggs one at a time. Then stir in the vanilla extract and that fresh, fragrant lemon zest—which gives your raspberry lemon olive oil cake its signature flavor. - Alternate Milk and Flour
With a spatula, fold in ⅓ of the dry mixture, then half the milk, then another ⅓ flour, followed by the rest of the milk, and finally the last third of the flour. Mix just until combined—overmixing can make the cake tough. - Fold in the Raspberries
Gently stir in half of the raspberries. Pour the batter into your prepared pan and scatter some berries on top. - Bake It Right
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Halfway through baking, gently press in the rest of the raspberries. This keeps them from sinking and makes the top extra beautiful. - Cool, Slice & Serve
Allow the cake to cool in the pan for 15 minutes before removing the springform ring. Serve your raspberry lemon olive oil cake with fresh whipped cream and extra berries for a vibrant, fruity finish.
Why This Raspberry Lemon Olive Oil Cake Always Works
The olive oil ensures your cake stays tender, even days later. The lemon zest brightens every bite, while the raspberries bring contrast and color. This isn’t just any cake—it’s a bakery-worthy raspberry lemon olive oil cake that’s as perfect for summer picnics as it is for weekend brunch.
Tips for Achieving the Perfect Texture and Flavor
Don’t Overmix Your Raspberry Lemon Olive Oil Cake Batter
One of the most common mistakes when baking a raspberry lemon olive oil cake is overmixing the batter. Once the flour is added, it’s crucial to stir gently and stop as soon as everything is combined. Overmixing activates the gluten in the flour, which leads to a dense, rubbery texture—not the soft, airy crumb we want.
To avoid this, mix the batter by hand with a spatula for the final stages. It gives you better control and ensures your cake bakes up tender and fluffy every time.
Use Room Temperature Ingredients for Even Mixing
For a silky, smooth batter, make sure your eggs and milk are at room temperature. Cold ingredients don’t blend well with olive oil, which can cause the batter to break or appear curdled. Bringing everything to the same temperature results in a uniform, cohesive mixture that rises evenly in the oven.
Room temperature ingredients also help your raspberry lemon olive oil cake bake more consistently, giving it an even rise and golden crust.
Add Zest First for Bigger Citrus Flavor
If you really want your raspberry lemon olive oil cake to shine with bold, lemony notes, always zest the lemons directly over the sugar. Why? Because the zest’s essential oils are immediately absorbed by the sugar, which distributes that lemon flavor more evenly throughout the batter.
It’s a small step that makes a big difference in taste—no artificial flavorings needed.
Keep the Raspberries from Sinking
Ever had a fruit-filled cake where all the berries fell to the bottom? Here’s how to prevent that in your raspberry lemon olive oil cake:
- Toss the raspberries in a little flour before folding them into the batter.
- Add half to the batter, then gently press the rest on top halfway through baking.
This ensures juicy berry pockets throughout the cake and a beautiful, fruit-speckled top.
Baking Time & Oven Awareness
Always keep a close eye on your cake around the 30-minute mark. Every oven runs a bit differently, so it’s smart to test the center with a toothpick. If it comes out clean or with just a few moist crumbs, your raspberry lemon olive oil cake is ready. Overbaking dries out the cake and dulls the fresh flavors.
Learn more about how we keep desserts light yet indulgent with recipes like our Keto Cottage Cheese Chocolate Chip Cookies—a guilt-free way to enjoy a sweet treat.
Creative Variations and Substitutes for Raspberry Lemon Olive Oil Cake
Gluten-Free Raspberry Lemon Olive Oil Cake
If you or your guests are gluten-sensitive, there’s no need to skip dessert. You can easily make a gluten-free raspberry lemon olive oil cake by replacing all-purpose flour with a 1:1 gluten-free baking blend. Look for one that includes xanthan gum or add a teaspoon yourself to help bind the cake and maintain structure.
This version stays just as moist and flavorful thanks to the olive oil and fresh lemon zest. Be sure to check your baking powder is also gluten-free for a worry-free treat.
Dairy-Free? Try These Substitutes
The original recipe calls for milk, but you can easily swap in a plant-based option. Use unsweetened almond milk, oat milk, or coconut milk to keep your raspberry lemon olive oil cake dairy-free. Each one brings a subtle flavor twist: almond milk adds nuttiness, oat milk makes it creamier, and coconut milk brings a tropical note that plays nicely with raspberries.
For added richness, you could even use dairy-free yogurt as a partial milk replacement—just thin it with a little water or plant milk.
Make It Vegan-Friendly
To create a vegan raspberry lemon olive oil cake, you’ll need to make a few smart swaps:
- Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Choose a non-dairy milk, like oat or almond.
- Stick with olive oil as your fat—it’s naturally vegan and adds great moisture.
These changes result in a plant-based cake that’s still moist, fragrant, and bursting with lemon and raspberry flavor.
From Cake to Cupcakes
Want to make your raspberry lemon olive oil cake a bit more portable? Turn it into cupcakes for picnics, brunches, or grab-and-go desserts. Just pour the batter into a lined muffin tin and bake at 350°F for 20–24 minutes. Don’t forget to press a few raspberries into the tops before baking to keep the fruity flair visible.
Top with a lemon glaze or dairy-free frosting for a beautiful finish.
Try a Bundt or Loaf Version
Craving something more elegant or cozy? Bake the same batter in a Bundt pan or loaf pan.
- For a loaf cake: Bake at 350°F for 40–45 minutes
- For a Bundt cake: Grease the pan well and bake for 45–50 minutes
Both options bring a new presentation to your classic raspberry lemon olive oil cake, making it suitable for birthdays, holidays, or even gifting.
Switch Up the Fruit
Not a raspberry fan? No problem. This base cake is versatile:
- Use blueberries, blackberries, or chopped strawberries instead
- Add a few chopped herbs like basil or thyme for an earthy twist
- Try orange zest and cranberries for a wintery variation
Each version offers a new experience without straying from the essence of a tender, olive oil–based fruit cake.
Discover great ideas like our Keto Cottage Cheese Pizza Crust if you’re into creative twists on traditional baking that still taste amazing.
Best Time to Bake This Cake + Occasions It Suits
A Year-Round Favorite with Seasonal Flair
One of the best things about a raspberry lemon olive oil cake is its versatility. It’s light and zesty enough for summer picnics but cozy and comforting for winter tea. Whether you’re planning a spring brunch or baking on a snowy weekend, this cake feels just right.
During spring and summer, the cake truly shines thanks to the natural brightness of fresh raspberries and lemon zest. Serve it chilled with whipped cream and extra berries for a refreshing finish. In fall and winter, it pairs beautifully with hot tea or mulled cider, offering a citrusy contrast to heavier seasonal desserts.
It’s a cake that transitions through the seasons with ease—and that’s part of what makes it a keeper.
The Perfect Cake for Almost Any Occasion
This raspberry lemon olive oil cake is more than just an everyday dessert—it suits a wide range of events and special moments. It’s rustic yet refined, making it equally welcome at casual get-togethers or elegant dinner parties.
Here are just a few perfect occasions to serve it:
| Occasion | Why It Works |
|---|---|
| Brunch with Friends | Light and fruity, easy to prep ahead |
| Spring or Summer Picnics | Stays moist even outdoors—no frosting meltdown |
| Mother’s Day or Easter | The lemon and berry combo feels festive and seasonal |
| Baby or Bridal Showers | Pretty presentation and universally loved flavor |
| Tea Time or Coffee Breaks | Elegant but simple—pairs beautifully with hot drinks |
| Weeknight Dessert | Quick to bake and stays fresh for days |
| Holiday Hosting | Add cranberries or orange zest for a festive variation |
This cake also makes a wonderful edible gift. Wrap slices in parchment and twine for a thoughtful homemade present that looks as good as it tastes.
Make Ahead and Share the Love
Since this raspberry lemon olive oil cake keeps its moisture for several days, it’s the ideal make-ahead dessert. You can bake it the night before an event, store it covered at room temperature, and it’ll still taste fresh when served the next day. In fact, some say the flavors deepen overnight!
Whether you serve it for a quiet Sunday breakfast or bring it as a hostess gift, this cake delivers sunshine and comfort in every slice.
Conclusion
The raspberry lemon olive oil cake isn’t just a dessert—it’s a little moment of sunshine on your table. With its bright citrus flavor, tart berries, and incredibly moist texture, it’s a cake that feels both special and simple. Whether you’re baking for a holiday, brunch, or just a slow Saturday afternoon, this cake never fails to impress.
It stores well, adapts easily to dietary needs, and bakes beautifully every time. So grab that olive oil and those juicy raspberries—your new favorite cake is just a whisk away.
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Frequently Asked Questions About Raspberry Lemon Olive Oil Cake
Why do people like olive oil cakes?
People love olive oil cakes for their unique texture and rich flavor. Unlike butter-based cakes, olive oil keeps the crumb moist and soft for days, even without refrigeration. The flavor is subtly fruity, not greasy, and pairs beautifully with citrus and berries. In the case of a raspberry lemon olive oil cake, the oil enhances both the brightness of lemon and the tartness of raspberries, creating a well-balanced, not-too-sweet dessert. Plus, olive oil adds a Mediterranean feel that makes it feel a little more special.
Is lemon and raspberry a good combo?
Absolutely! Lemon and raspberry are a classic flavor pairing. Lemon adds a zesty brightness that cuts through the tart sweetness of raspberries. When combined in a raspberry lemon olive oil cake, the result is a light, refreshing flavor that feels like sunshine in every bite. It’s ideal for warm-weather gatherings or anyone who loves desserts that aren’t overly rich. The flavors also contrast the richness of olive oil perfectly, making each bite feel balanced and bright.
How long does an olive oil cake last?
One of the best things about a raspberry lemon olive oil cake is its staying power. Thanks to the olive oil, this cake stays moist for up to 3 days at room temperature, or even 5–6 days when stored in the fridge. Just cover it tightly or store in an airtight container. You can also freeze individual slices for up to a month—perfect for prepping ahead or saving a treat for later. Unlike butter-based cakes, olive oil ones don’t dry out as fast, making them a smart make-ahead dessert.
What to pair with lemon olive oil cake?
A raspberry lemon olive oil cake pairs well with a variety of drinks and toppings. For an afternoon treat, serve it with a cup of Earl Grey tea or black coffee. For dessert, try pairing with a glass of chilled rosé or a fruity white wine like Moscato. Topping-wise, it’s lovely with fresh whipped cream, a dusting of powdered sugar, or a simple lemon glaze. You can even serve it with a scoop of vanilla gelato or Greek yogurt for added richness. The bright citrus and tart berry flavors pair beautifully with both creamy and tangy additions.