Simple and Elegant Lemon and Olive Oil Cake with Raspberries

If there is a perfect combination of ingredients, one of them is undoubtedly lemon and olive oil! Join the two in a cake and delight yourself with this delicious flavors experience…

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.