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Lemon Olive Oil Vanilla Cake topped with fresh berries

Lemon Olive Oil Vanilla Cake with Berries

A delightful fusion of rustic charm and contemporary taste, this Lemon Olive Oil Vanilla Cake with Berries offers a moist crumb and refreshing flavors perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For a tender crumb; consider using unbleached flour for a nuttier flavor
  • 1.5 teaspoons baking powder To give your cake that rise
  • 0.5 teaspoon baking soda Helping balance the acids from the lemon juice
  • 0.5 teaspoon salt Enhances the flavors
Wet Ingredients
  • 0.75 cup olive oil Extra virgin for a rich taste; can substitute with light olive oil if you prefer a milder flavor
  • 1.5 cups granulated sugar Feel free to adjust based on your sweetness preference
  • 3 large eggs, room temperature Bringing that richness; let them sit out for about 30 minutes before using
  • 2 teaspoons vanilla extract A quality vanilla will elevate the cake beautifully
  • 1 tablespoon lemon zest Freshly grated for maximum flavor
  • 2 tablespoons fresh lemon juice Don’t skip this for that tangy depth
  • 1 cup buttermilk, room temperature For added moisture; can make a quick substitute using milk and vinegar
Berries
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 0.5 cup fresh raspberries
  • 2 tablespoons sugar (optional) To macerate the berries
  • Powdered sugar for dusting Just for that finished look!

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, whisk together the olive oil and granulated sugar until combined and slightly frothy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until smooth.
  4. Add the flour mixture in three additions, alternating with the buttermilk. Mix until just combined; a few lumps are okay.
Baking
  1. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Serving
  1. In a bowl, toss the strawberries, blueberries, and raspberries with sugar if desired. Let them sit for 10-15 minutes to release their juices.
  2. Once the cake has cooled, arrange the berries over the top and dust with powdered sugar before slicing and serving.

Notes

Ensure your ingredients are at room temperature for the best mixing results! You can bake the cake a day in advance; just store it un-frosted and covered. Add the berries and powdered sugar right before serving to keep it fresh.