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
Scale
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
