Description
Indulge in the delightful experience of Raspberry Olive Oil Cake, a moist and flavorful dessert perfect for any occasion. This elegant cake brings together the richness of olive oil and the tartness of fresh raspberries, creating a refreshing and unique flavor profile. Its simple preparation makes it accessible for bakers of all levels, while its stunning presentation topped with whipped cream and berries elevates any gathering. Whether you serve it for brunch, birthdays, or simply as a sweet treat, this cake is sure to impress.
Ingredients
Scale
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 ½ cups sugar
- 4 eggs
- 1 cup olive oil
- 1 ¼ cups plain Greek yogurt
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (for topping)
- 2 cups whipped cream (for topping)
Instructions
- Preheat your oven to 350°F (177°C) and grease an 11-inch cake pan.
- In a mixing bowl, whisk together flour, baking powder, and sugar.
- In another bowl, combine eggs, olive oil, and Greek yogurt until smooth.
- Pour wet ingredients into dry ingredients and mix gently until combined.
- Fold in lemon zest and fresh raspberries carefully.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Allow to cool on a wire rack before decorating with whipped cream and additional raspberries.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg