The Secret to the Most Tender Cake? Olive Oil!
Get ready to fall in love with your new favorite cake! This recipe is a true celebration of simple, beautiful flavors. It’s wonderfully moist, bursting with bright lemon, and studded with sweet-tart raspberries. The secret? A generous pour of extra-virgin olive oil, which creates an unbelievably rich aroma, a soft, tender texture, and a subtle, fruity depth that is simply divine. While I adore a mild Ligurian olive oil, any high-quality, delicate variety will work beautifully. You can serve this rustic beauty straight from the pan for a simple treat, or dress it up with a fluffy, toasted meringue topping for a show-stopping dessert.
Ingredients
• For the Lemon Raspberry Cake
• Unsalted butter, at room temperature, for greasing the pan
• 1¾ cups / 210g all-purpose flour, plus more for dusting the pan
• 1½ teaspoons baking powder
• 1 cup / 200g sugar
• Finely chopped zest of 2 lemons
• 4 large eggs, at room temperature
• 3 tablespoons whole milk, at room temperature
• ⅔ cup / 160ml mild extra-virgin olive oil
• 7 tablespoons / 100g unsalted butter, melted and still warm
• 1 tablespoon freshly squeezed lemon juice
• 2 cups / 1 pint fresh raspberries
• For the Optional Meringue Topping
• 1 large egg white
• ¼ cup / 50g granulated sugar
• Confectioners’ sugar, for dusting
• Fresh berries, for decorating
Instructions
1. Prep Your Pan and Oven: Preheat the oven to 350°F (175°C) with a rack in the center. Generously butter a 10-inch round cake pan, dust it with flour, and tap out any excess.
2. Combine Dry : In a medium bowl, sift together the 1¾ cups of flour and the baking powder. Set aside.
3. Infuse the Sugar: In the bowl of an electric mixer, add the sugar and lemon zest. Using your fingertips, rub them together until the sugar is fragrant, moist, and pale yellow. This step is key for a vibrant lemon flavor!
4. Mix the Batter: Fit the mixer with the whisk attachment. Add the eggs to the lemon sugar and beat on medium-high speed for about 3 minutes, until the mixture is pale, thick, and fluffy. Reduce the speed to low and mix in the milk. Gradually add the flour mixture, beating only until just combined. Finally, stream in the olive oil, melted butter, and lemon juice, mixing until the batter is smooth. Do not overmix.
5. Assemble the Cake: Pour about one-third of the batter into your prepared pan, spreading it into a thin, even layer. Arrange enough raspberries on top to cover the batter. Gently pour the remaining batter over the berries, using a spatula to spread it evenly so it just covers them.
6. Bake to Perfection: Bake for 30 to 33 minutes. The cake is done when it’s golden, pulling away from the sides of the pan, and a tester inserted into the center comes out clean.
7. Cool the Cake: Immediately turn the cake out onto a wire cooling rack. Carefully invert it so it is right side up and let it cool completely before serving or decorating.
8. Make the Meringue (Optional): If using, preheat the oven to 475°F (245°C). Place the cooled cake on a parchment-lined baking sheet. In a very clean, dry bowl, whisk the egg white until it forms soft peaks. Slowly stream in the granulated sugar while whisking continuously until the meringue is stiff, thick, and glossy.
9. Top and Toast (Optional): Immediately spread the meringue over the top of the cake. Dust generously with confectioners’ sugar. Bake for 4 to 6 minutes, watching closely, until the meringue is lightly browned. Alternatively, use a kitchen torch to toast the meringue. Top with fresh berries and serve immediately.
Nutritional Information
• Please note that the provided is an estimate and can vary based on the specific and brands used. This recipe serves 10 to 12.
Pro Tips
• for the Perfect Cake
• Use a high-quality, mild extra-virgin olive oil. An assertive, peppery oil can overpower the delicate lemon and raspberry flavors.
• Rubbing the lemon zest into the sugar is a crucial step; it releases the essential oils for a more intense and authentic lemon aroma throughout the cake.
• Ensure your eggs and milk are at room temperature. This helps them emulsify into the batter properly, resulting in a smoother, more uniform texture.
• The undecorated cake can be made ahead! Wrap it well and store it at room temperature for up to 4 days or freeze for up to a month.
• If you top the cake with meringue, it’s best enjoyed the same day. Store any leftovers in the refrigerator.
FAQ
Q: Can I make this olive oil cake vegan
A: Yes, with a few substitutions. Replace the 4 eggs with a vegan egg replacer (such as flax eggs or 1 cup of unsweetened applesauce). Use a plant-based milk like oat or almond milk instead of whole milk. For the butter, use a high-quality vegan butter or coconut oil. The optional meringue topping can be made vegan by using aquafaba (chickpea liquid) instead of egg whites.
Q: Is it possible to make this cake dairy-free
A: Absolutely. To make this cake dairy-free, simply replace the whole milk with an equal amount of your favorite unsweetened plant-based milk, like almond or soy milk. For the unsalted butter, use a dairy-free butter substitute or an additional 7 tablespoons of mild olive oil. Don’t forget to grease the pan with a dairy-free option as well.
Q: What is the best type of olive oil for this vegetarian cake
A: For the best flavor, choose a high-quality, mild, and fruity extra-virgin olive oil. A delicate variety is ideal because it adds incredible moisture and a tender texture without overpowering the bright lemon and raspberry notes. Avoid using strong, peppery, or very grassy olive oils, as their assertive flavor can clash with the cake’s delicate profile.
Q: How should I store this vegetarian olive oil cake
A: The undecorated cake stores very well. Wrap it tightly or place it in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the plain cake for up to one month. If you add the meringue topping, the cake is best enjoyed the same day, as the meringue will soften over time.
