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Moist Raspberry Lemon Olive Oil Cake

moist raspberry lemon olive oil cake - featured image

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.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • ¾ cup (180ml) extra virgin olive oil
  • 3 large eggs, room temperature
  • Zest of 2 lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (125g) fresh raspberries
  • ½ cup (120ml) dairy-free milk (such as almond or oat milk), optional

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with olive oil and line the bottom with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and sea salt.
  3. In another bowl, whisk olive oil and sugar until well blended. Add eggs one at a time, whisking after each.
  4. Stir in lemon zest, lemon juice, vanilla extract, and dairy-free milk if using, until smooth and slightly fluffy.
  5. Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
  6. Carefully fold in fresh raspberries, trying not to break them.
  7. Pour batter into prepared pan and spread evenly.
  8. Bake for 40-45 minutes, checking at 40 minutes with a toothpick; it should come out with a few moist crumbs.
  9. Cool in pan for 15 minutes, then invert onto a cooling rack, remove parchment, and cool completely before slicing.

Notes

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.

Nutrition

Keywords: raspberry cake, lemon cake, olive oil cake, dairy-free dessert, moist cake, spring dessert, easy cake recipe