Lemon Raspberry Olive Oil Cake | Sweet Monkey

Sweet Monkey

Print recipe

Lemon Raspberry Olive Oil Cake

Serves 820 mins prep25 mins cook

You’re Oil I need! Lemon Raspberry Olive Oil Cake. A light, refreshing, and moist cake perfect for summer.

0 servings

What you need

egg

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

cup olive oil

cup sugar

lemon

dash powdered sugar

Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free

cup heavy whipping cream

cup flour

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tbsp lemon juice

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

tsp vanilla extract

Yoplait Oui French Style Black Cherry Whole Milk Yogurt, Glass Yogurt Jar

cup plain yogurt

tsp salt

bunch fresh raspberries

Shop Recipe

Instructions

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!

View original recipe