Serve the cake with coffee or tea for a simple sweet, or as part of a breakfast buffet. It's guaranteed to be a hit at the dessert table and its preparation is amazingly effortless.
Lemon and Olive Oil Cake with Raspberries Recipe
My favorite thing about this raspberry cake is its simplicity: it’s made with very few ingredients, and you can have it in the oven in under 15 minutes. What’s more, it’s a great way to use up extra raspberries that are less than perfect — and it keeps well for days.
Ingredients
☞1-¹/₂ c. all purpose flour
☞1-¹/₂ tsp baking powder
☞1 c. sugar
☞Zest 2 lemons
☞4 large eggs
☞3 tbsp whole milk
☞Juice of 1 lemon
☞7 tbsp melted butter (unsalted)
☞²/₃ c olive oil
☞1-pint raspberries
Method
⏩Preheat the oven to 350°F
⏩Put the sugar in a bowl together with the lemon zest. Rub sugar and zest between fingers.
⏩Add eggs and mix on medium until pale.
⏩Whisk flour and baking powder. Add the flour mixture in pale solution above.
⏩Add lemon juice, butter, and olive oil. Beat until just blended.
⏩Now add the olive oil and then 3 tbsp of whole milk.
⏩Pour ¹/₃ of batter into a butter and floured 9 inches springform pan.
⏩Top with raspberries and then pour the remaining batter
⏩Bake for 30-33 minutes
⏩Cool the cake for 45 minutes minimum.
⏩Serve.
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