Serves: 8-10
Time: 1 hour 15 minutes
Ingredients:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- ¾ cup extra virgin olive oil (Arbequina or Arbosana)*
- ¾ cup whole milk
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
- 2 teaspoons vanilla extract
- 1½ cups fresh raspberries
For the Glaze (optional):
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Directions:
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with olive oil and dust with flour, tapping out excess.
- Mix dry ingredients: In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Combine wet ingredients: In a large bowl, whisk eggs until well beaten. Add olive oil, milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and gently fold together until just combined. Don't overmix – a few lumps are fine.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Make glaze: Whisk together powdered sugar, lemon juice, and vanilla until smooth. Adjust consistency with more lemon juice or powdered sugar as needed.
- Apply glaze: Once cake is completely cool, drizzle glaze over the top, letting it drip down the sides.
- Add raspberries: Arrange fresh raspberries on top of the cake (however many you'd like!)
*available at Olive This Olive That