Description
Indulge in the light and fluffy delight of Raspberry Olive Oil Cake, a perfect treat for any occasion. This elegant cake combines the rich flavor of olive oil with the tartness of fresh raspberries, resulting in a dessert that is both moist and refreshing. Its vibrant color and unique texture make it an eye-catching centerpiece, ideal for brunches, birthdays, or casual family gatherings. Topped with whipped cream and fresh raspberries, this cake not only tastes divine but also looks stunning on any dessert table.
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
- 2 cups whipped cream
- 2 cups fresh raspberries (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 until combined.
- In a separate bowl, blend eggs, olive oil, and Greek yogurt until smooth.
- Pour wet ingredients into dry ingredients and mix gently until just combined.
- Fold in lemon zest and fresh raspberries carefully using a spatula.
- Pour batter into the prepared cake pan and bake for 35 to 40 minutes or until a toothpick comes out clean.
- Allow to cool completely on a wire rack before topping 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: 290
- Sugar: 18g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg