Lemon Olive Oil Cake with Raspberries

falanx:

eusebes:

I made this cake yesterday in honor of the Panthenaia!

It’s delicious. I’ve never made baked goods with olive oil before, so I wasn’t sure how it was going to turn out. And the recipe was super easy!

recipe adapted from here

• 2 large eggs
• 1½ cups sugar
• 2 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup almond milk
• 1 cup extra-virgin olive oil
• 1 lemon (zest and juice)
• a handful or two of raspberries (I just used what I had)

Preheat oven to 375°. Butter a 10-inch round x 2-inch-deep cake pan (or cast iron skillet).

Beat the eggs until frothy. Slowly add sugar and beat on high speed until the mixture is pale and leaves a ribbon when you lift whisk, 4-6 minutes; scraping the bowl halfway through.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.

Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

Pour batter into prepared pan, drop raspberries on top and push them into the batter a little bit (they’ll sink more while cooking). Set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean ~ 1 hour

Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate and carefully flip cake back onto rack. Let cool completely.

I have done this recipe and it is AMAZING. Highly recommend.