There’s nothing quite as cheerful as slicing into a Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight. Imagine the zingy scent of Meyer lemons mingling with lush olive oil, all made extra luxurious by a billowy swirl of fresh raspberry cream on top. This is the kind of cake that brings everyone to the kitchen, whether you’re hosting a sunny brunch or looking for a sweet afternoon pick-me-up. Tart, fragrant, and just a little bit decadent, this dessert glows with color and flavor, making even an ordinary day feel like a celebration.
Ingredients You’ll Need
It’s incredible how a handful of everyday pantry staples can transform into such an elegant dessert! The magic of Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight comes from each ingredient playing its unique part—giving the cake its gorgeous, delicate crumb and citrusy brightness, while the raspberry cream adds a dreamy finish.
- All-purpose flour: The trusty base for a tender crumb that lets those citrus flavors shine.
- Baking powder: Lifts the cake to a fluffy, soft texture—don’t skip it!
- Baking soda: Just a pinch goes a long way in balancing acid and helping with the rise.
- Salt: That little pop of contrast that brings all the sweet and tangy flavors into sharp relief.
- Eggs: Add richness, structure, and a beautiful golden hue to your cake.
- Granulated sugar: Sweetens and helps create a light, irresistible crumb.
- High-quality Meyer lemon olive oil: Trust me, the fruity, floral notes from a good olive oil amplify the sunny lemon flavor.
- Whole milk: Makes the cake extra moist and luscious.
- Meyer lemon zest: Packs a punch with its aromatic perfume and vibrant citrus oil.
- Meyer lemon juice: Brings that fresh, tangy spark that defines this cake.
- Vanilla extract: Rounds out all the sharp edges, adding sweet warmth.
- Fresh raspberries: Their juicy tartness is the perfect match for sweet cream and lemony cake.
- Heavy cream: Whips up into peaks of luscious, dreamy topping.
- Powdered sugar: Dissolves easily into the cream, adding delicate sweetness.
- Vanilla extract (for cream): A second whisper of vanilla makes the topping positively irresistible.
How to Make Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) so it’s at just the right temperature as soon as you’re ready to bake. Grab a 9-inch round cake pan and give it a generous coating of nonstick spray or butter. This ensures that your Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight will release flawlessly, with every golden edge intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. It’s a quick step, but blending your dry ingredients first is the secret to even texture later. No one wants lumps hiding out in their perfect slice!
Step 3: Create the Lemon-Infused Wet Mixture
In a large bowl, beat the eggs and granulated sugar until they look pale and fluffy—this should take 2 to 3 minutes of good, vigorous whisking. The eggs trap air for that light crumb we adore. Then, with a steady hand, slowly drizzle in the Meyer lemon olive oil as you continue beating. This step is pure alchemy, infusing the batter with the fruitiest, sunniest flavor.
Step 4: Bring It All Together
To your wet mixture, add the milk, Meyer lemon zest, lemon juice, and vanilla extract. Stir until everything feels like it belongs together. Next, gradually add the dry mixture, folding gently until just combined—stop mixing as soon as you don’t see dry flour anymore. Overmixing is the enemy of a soft cake!
Step 5: Bake the Cake
Pour the golden batter into your prepared pan and smooth the top. Slide it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, and your kitchen is filled with the unmistakable scent of Meyer lemons. Let the cake cool completely in the pan before moving on.
Step 6: Make the Creamy Raspberry Delight Topping
While your cake cools, break out a cold bowl and whip the heavy cream with the powdered sugar and vanilla until you’ve got soft, billowy peaks. Gently fold in the fresh raspberries, so you get bright pops of berry throughout, with a few left whole for texture. This creamy raspberry delight is light, fresh, and the perfect contrast to the golden crumb below.
Step 7: Assemble and Chill
Once the cake is cool, gracefully spread the creamy raspberry topping all over in gorgeous swoops and swirls. Pop the cake in the fridge for at least 30 minutes. This little rest helps the flavors meld and gives the cream a chance to set up for the prettiest slices.
How to Serve Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight
Garnishes
Set your inner artist free by scattering a few extra fresh raspberries and a sprinkle of Meyer lemon zest right before serving. You might even dust a little powdered sugar over the top for a spectacular finish. The contrast of colors and hint of sparkle makes each slice of Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight look straight out of a bakery window.
Side Dishes
A cake this elegant deserves a worthy pairing! Try serving with a pot of Earl Grey or chamomile tea for a cozy afternoon treat. If you want to go all out, add a bowl of lightly sweetened yogurt or a medley of fresh berries on the side to enhance every bite. Your friends and family will feel truly pampered.
Creative Ways to Present
You can turn this Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight into the showstopper at any gathering! Try baking the cake in mini loaf or muffin tins for adorable individual servings. Or slice the cake into elegant wedges and serve on pretty plates with forks tucked beside. For a dramatic effect, place the whole cake on a pedestal and let guests help themselves, family-style.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store slices of Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight in an airtight container in the refrigerator. The raspberry cream keeps the cake moist and flavorful for up to three days—though, honestly, it rarely lasts that long in my house! Just be gentle when transferring, so the lush topping stays as beautiful as ever.
Freezing
To freeze, it’s best to wrap the cooled plain cake (before topping with cream) tightly in plastic wrap, then foil, and store in the freezer for up to two months. When ready to serve, thaw overnight in the refrigerator, then whip up a fresh batch of creamy raspberry topping. While the whole frosted cake won’t freeze well, the base cake behaves beautifully for make-ahead gatherings.
Reheating
Bake ahead and want to refresh a refrigerated slice? Simply let Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight come to room temperature before serving. If you somehow end up with the plain cake (no cream), you can warm slices for a few seconds in the microwave to revive their lovely softness, but with the cream topping, serve cool for the best texture.
FAQs
Can I use regular lemons if I can’t find Meyer lemons?
Absolutely! While Meyer lemons provide a lovely floral sweetness, any fresh lemon will give you that bright citrus zing that makes this cake sing. Simply use the same measurements, but maybe add an extra spoonful of sugar if your lemons are particularly tart.
How can I make Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight dairy-free?
Great question! Substitute almond milk for the whole milk in the batter, and trade heavy cream for whipped coconut cream in the topping. The flavor will stay delightful and everyone at your table can enjoy a slice.
Can I make this cake ahead of time?
Definitely! Bake the cake a day ahead, let it cool, and keep it uncovered. Wait until just a few hours before serving to whip the creamy raspberry topping, so it stays light and fluffy. Then assemble and refrigerate until showtime.
What other berries work well in the creamy topping?
Blackberries, blueberries, or sliced strawberries all shine in this cake. You could even mix a medley of your favorites for a truly colorful finish. Just make sure the berries are fresh and gently fold them into the cream to keep the texture luscious.
Why use olive oil instead of butter in this cake?
The olive oil not only adds a unique fruity note and rich moisture but also pairs exceptionally well with the bright Meyer lemon flavor. It gives the Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight its signature Mediterranean charm and tender crumb.
Final Thoughts
If you’re craving something fresh, elegant, and a little bit unforgettable, Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight is a must-try. The balance of zesty citrus, golden olive oil, and fluffy raspberry cream creates an experience you’ll want to share again and again. Don’t be surprised if it becomes your new signature dessert—happy baking!
Print
Meyer Lemon Olive Oil Cake with Creamy Raspberry Delight Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the bright, citrusy flavors of this Meyer Lemon Olive Oil Cake topped with a luscious creamy raspberry delight. This elegant dessert is perfect for any special occasion or as a sweet treat to brighten your day.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup high-quality Meyer lemon olive oil
- 1/2 cup whole milk
- 2 tablespoons Meyer lemon zest
- 1/4 cup Meyer lemon juice
- 1 teaspoon vanilla extract
For Raspberry Delight:
- 1 cup fresh raspberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Mix Wet Ingredients: Beat eggs and sugar until fluffy, then mix in olive oil, milk, lemon zest, juice, and vanilla.
- Combine: Gradually add dry ingredients to wet, mix until incorporated.
- Bake: Pour batter into pan, bake for 30–35 minutes until a toothpick comes out clean.
- Prepare Raspberry Cream: Whip cream with sugar and vanilla until soft peaks form. Fold in raspberries.
- Assemble: Spread raspberry mixture over cooled cake and refrigerate for 30 minutes before serving.
Notes
- You can use regular lemons if Meyer lemons are not available.
- For a dairy-free option, use almond milk and coconut cream.
- Pair this cake with a cup of Earl Grey tea for a delightful combination.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
