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–+ servings
topping raspberry lemon olive oil cake mid-bake
Callie Brooks

Raspberry Lemon Olive Oil Cake

This raspberry lemon olive oil cake is soft, bright, and moist with juicy raspberries and zesty lemon, perfect for brunch, dessert, or tea time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1 9-inch cake
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

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

Method
 

  1. 1. Preheat oven to 350°F. Grease a 9-inch springform pan.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat sugar and olive oil until fluffy. Add eggs, then vanilla and lemon zest.
  4. 4. Alternate adding dry ingredients and milk, mixing gently.
  5. 5. Fold in half the raspberries and pour batter into pan. Bake for 30–35 minutes.
  6. 6. Press remaining raspberries on top halfway through baking.
  7. 7. Cool 15 minutes before serving with whipped cream or extra berries.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 45mgSodium: 115mgFiber: 2gSugar: 18g

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.

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