Lemon Raspberry Olive Oil Cake

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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: cake, citrus season, lemon, olive oil, one layer cake, raspberries, snack cake

Servings: servings

Calories: 308kcal

Author: MaryAnn Dwyer

Ingredients

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.

Notes

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.

Nutrition