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.

Raspberry Lemon Olive Oil Cake – The Best Moist Cake Recipe (2025)

Name: Raspberry Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

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

Scale

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

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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