Name: Lemon Raspberry Olive Oil Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: Crunch Easter Flatback Egg; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Cake Mate Sugar, Blue; Oppy Organic Meyer Lemons; O Organics Sugar, Organic, Powdered; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; Bob's Red Mill Dark Rye Flour, Organic; Arm & Hammer Fridge-N-Freezer Baking Soda; Signature Farms Lemon Juice; SIGNATURE SELECTS Baking Powder, Double Acting; Value Corner Vanilla Flavor, Imitation; Yoplait Oui French Style Black Cherry Whole Milk Yogurt, Glass Yogurt Jar; Morton Iodized Salt, 26 Ounce; Dole Raspberries

Preheat oven to 350 degrees F. Grease 9” springform pan with olive oil, very lightly.

Combine all dry ingredients in a medium bowl.

Make a well with the dry ingredients and add eggs, olive oil, lemon juice, yogurt in center and whisk together till smooth.

Zest one full lemon and fold into mix.

Pour cake mix into pan and bake for 25 minutes or till toothpick comes out clean.

Let cake cool for 15 minutes. While cooling, whip together the heavy whipping cream and the vanilla extract with a handheld or stand mixer Takes about 3 minutes to have soft peaks.

Remove cake from pan and dust powered sugar over cake and add raspberries on top!

Slice and add the whip-cream and enjoy!

Lemon Raspberry Olive Oil Cake

Serves 8

20 mins prep

25 mins cook

45 mins total

What you need

How to make

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