A tender, moist, and dairy-free cake bursting with bright lemon zest and juicy raspberries, made with olive oil for a delicate crumb and subtle fruity undertone.
Use mild, fruity extra virgin olive oil for best flavor. To prevent raspberries from sinking, dust them lightly with flour before folding in. Avoid overmixing batter to keep cake tender. Cool cake completely before slicing to maintain shape and moisture.
Keywords: raspberry cake, lemon cake, olive oil cake, dairy-free dessert, moist cake, spring dessert, easy cake recipe