Imagine a dessert that transports you to the sun-drenched coastal regions of Italy with just one bite - a cake so moist, so vibrant, and so irresistibly delicious that it'll make your taste buds dance! This Lemon Raspberry Olive Oil Cake is not just a recipe; it's a culinary journey that combines the bright zestiness of fresh lemons, the sweet-tart burst of raspberries, and the rich, smooth essence of olive oil. Whether you're a baking novice or a seasoned pro, this cake promises to elevate your dessert game and impress everyone at your table.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, combine the olive oil and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Pour in the fresh lemon juice and mix until combined. The mixture may appear slightly curdled, but this is normal.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few small lumps are okay.
- Gently fold in the fresh raspberries using a spatula, being careful not to break them apart too much.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can dust it with powdered sugar or serve it with a dollop of whipped cream, if desired. Enjoy your Lemon Raspberry Olive Oil Cake!
Tips
- Use fresh, high-quality ingredients: The key to an exceptional cake lies in using fresh lemon juice, ripe raspberries, and good-quality olive oil.
- Room temperature ingredients: Ensure eggs and other ingredients are at room temperature for better mixing and a more uniform texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and light.
- Gently fold raspberries: Be delicate when adding raspberries to prevent them from breaking and bleeding into the batter.
- Check doneness carefully: Use the toothpick test, but remember that a few moist crumbs are okay - they keep the cake from being dry.
- Cooling is crucial: Allow the cake to cool completely before serving to let flavors develop and texture set.
- Optional garnishes: Consider dusting with powdered sugar or serving with whipped cream for an extra touch of elegance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 75mg
