Lemon and Raspberry Cake with Olive Oil Recipe | Pace Farm Eggs

Lemon and Raspberry Cake with Olive Oil

Bright, zesty lemon combined with sweet, juicy raspberries is a perfect flavour match in this moist olive oil cake.

The citrus notes, a tender crumb and fresh berry flavour creates a light and indulgent bake. The farm made eggs create a soft cake that’s fluffy but keeps its shape.

Perfect for morning tea, afternoon gatherings or as a simple dessert.

Every slice has the perfect balance of sweet and tangy, making this lemon and raspberry cake a recipe you’ll return to time and time again.

Prep:

20 mins

Serves:

8

Makes:

1

Lemon and raspberry olive oil cake slice

Ingredients

  • 1¼ cup all-purpose flour 
  • 2/3 cup granulated sugar 
  • 1¼ tsp baking powder 
  • ¼ tsp baking soda 
  • ¼ tsp salt 
  • 2/3 cup olive oil 
  • ½ cup Greek yogurt 
  • 2 Pace Farm large eggs 
  • 2 tbsp lemon juice 
  • 1 lemon, zested 
  • 1½ cups fresh raspberries 
  • ¼ cup raspberry jam 

Method

  1. In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. Add olive oil, eggs, Greek yogurt, lemon juice, lemon zest, and fresh raspberries. Stir gently until just combined. Overmixing can make the cake dense.
  3. Lightly grease a 9-inch cake pan and line with parchment paper for easy removal.
  4. Pour in the batter and bake until golden, set, and fragrant.
  5. Optional: Warm the raspberry jam slightly and drizzle over the cake for a glossy, fruity finish.

Notes

Watch how to make this lemon cake here on the Pace Farm Instagram:

 

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