Lemon Raspberry Olive Oil Cake

If you make this Lemon Raspberry Olive Oil Cake, be sure to tag me on Instagram! (@zafo0d)

INGREDIENTS

• 1 3/4 cups all-purpose flour

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 4 large eggs

• 1 1/4 cups plus 2 tablespoons granulated sugar

• 2 teaspoons vanilla extract

• 2 tablespoons finely grated lemon

• 1 tablespoon plus 1/4 cup fresh lemon juice

• 3/4 cup olive oil

• 1 cup fresh raspberries (about 4 ounces)

• powdered sugar/granulated sugar for sprinkling

INSTRUCTIONS

1. Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. In a small bowl, whisk the flour, baking powder, and salt.

2. Using an electric mixer, beat the eggs and 1 cup of the sugar until light and fluffy, about 5 minutes. With the mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing until just combined. Fold in the lemon zest and dry ingredients.

3. Pour batter into the prepared pan and smooth the top. Scatter the berries over the cake and 2 tablespoons sugar. Bake cake until a toothpick inserted into the center comes out clean, about 45–55 minutes.

4. Meanwhile, in a medium-sized saucepan bring remaining 1/4 cup sugar and remaining 1/4 cup lemon juice to a boil, stirring to dissolve sugar. Let the lemon syrup cool.

5. Transfer the hot cake (still in the pan!) to a wire rack and immediately brush with lemon syrup (make sure to use all of it!). Allow the cake to cool completely in the pan.

6. Once the cake has completely cooled, sprinkle cake with powdered or additional granulated sugar, if desired. Serve and enjoy!