Citrus season calls for this tasty little Lemon Raspberry Olive Oil Cake. It’s a one layer snack cake that takes less than 15 minutes to prepare and about 30 minutes to bake. It’s ultra-moist, loaded with lemon flavor and plump, juicy raspberries.
Citrus season is here folks!
This Lemon Raspberry Olive Oil Cake is a fruity little number that’s moist and tangy and just the perfect little dessert to celebrate the season.
Why You’ll Love this Recipe
I know I’ve mentioned this before guys, sometimes I just don’t want a large two-layer cake sitting around my kitchen. I’ve got the willpower of an ant. This smaller one-layer cake is just the perfect size.
The addition of the olive oil make this cake ultra-moist which I love.
The heaping tablespoon of lemon zest and added fresh raspberries give this snack cake such delicious fresh, fruity flavor.
Ingredients You’ll Need
- all-purpose flour
- baking powder
- salt
- granulated sugar
- olive oil
- eggs
- vanilla extract
- lemon
- milk
- fresh raspberries
Honestly, this cake couldn’t be easier to whip up. It’s such a great little dessert for the family or when you have guests coming and want to make something homemade, but just don’t have a lot of time. I love the combination of the lemon and raspberries, but you could also change things up and opt for maybe blackberries and lime zest, another delicious flavor combination.
Step-By-Step Instructions
The first step is to whisk together your flour, baking powder and salt.
Next up, you’ll beat your granulated sugar and olive oil together for about 2 minutes before adding your eggs, vanilla and lemon zest.
You’ll add 1/3 of the flour mixture, half the milk, second third of flour mixture, remaining milk and last third of flour mixture mixing in between each addition until just combined. You don’t want to overmix.
You will add your batter to your 9-inch cake pan or springform pan (I used my springform) that’s been sprayed with nonstick baking spray. And then add some of the berries to the top of the batter. I used a 6-oz. contained of fresh raspberries. I added about half the raspberries to the batter before I put the cake into the oven. Those berries will likely sink, so I used almost all the rest, leaving just a few for garnish on the plates, mid to three quarters of the way through baking time and added them to the top of the cake here and there so they’d be visible.
The cake will bake for about 30-35 minutes (mine took 35) until a tester inserted in the middle of the cake came out clean. Then let the cake cool for about 15 minutes before removing from the springform pan.
We love this cake served with some fresh whipped cream and a few extra berries on the side.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Lemon Raspberry Olive Oil Cake
I used a 9-inch springform pan for this recipe, but a 9-inch cake pan will work perfectly too.
As I mentioned above, add some of the fresh raspberries to the top of the cake batter before baking. Do not press them down. They will sink by themselves. Add almost the entire remainder of the raspberries to the top of the cake after it’s been in the oven for about half to three quarters of the time, placing here and there, just leaving a few for garnish on the plates when you serve, if desired.
More Delicious Cake Recipes to Enjoy
Lemon Raspberry Olive Oil Cake
Print Recipe Pin RecipeIngredients
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup granulated sugar, plus one teaspoon for sprinkling on top of pre-baked cake
- 1/2 cup olive oil, I use ShopRite bowl & basket Classic Olive Oil
- 2 large eggs, room temperature
- 1 1/2 tsp. vanilla extract
- 1 heaping tablespoon freshly grated lemon zest
- 1/2 cup milk
- 1 6-oz. container fresh raspberries
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together, flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat sugar and olive oil on medium high speed until light and fluffy, about 2 minutes.
- Add eggs, one at a time until well blended. Add vanilla and lemon zest and mix until well combined. With a spatula, add 1/3 of the flour mixture, half the milk, second third of flour mixture, remaining milk and last third of flour mixture. Do not overmix.
- Add the batter to your prepared pan and top (as pictured) with some of your fresh raspberries. I added about half the raspberries to the batter before I put the cake into the oven. Those berries will likely sink, so I used almost all the rest, leaving just a few for garnish on the plates, mid to three quarters of the way through baking time and added them to the top of the cake here and there so they'd be visible.
- Bake for 30-35 minutes or until a tester inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes before removing the springform pan from the cake. Serve with fresh whipped cream and any remaining raspberries on the plates for garnish.
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