Lemon-Infused Olive Oil Cake with Fresh Berries

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist olive oil cake scented with fresh lemon zest, topped with a mix of fresh berries for a bright, natural sweetness. This French-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  2. Step 2: In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs with an electric mixer until pale and fluffy, about 3 minutes. Gradually add 1/2 cup extra virgin olive oil in a slow stream while mixing to emulsify.
  3. Step 3: Add 1/2 cup whole milk, 2 tsp fresh lemon zest, and 1 tsp vanilla extract to the wet mixture and stir to combine.
  4. Step 4: Slowly fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
  5. Step 5: Pour batter into a greased 8-inch round cake pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  6. Step 6: Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  7. Step 7: Top the cooled cake with 1 1/2 cups mixed fresh berries and dust lightly with powdered sugar before serving.

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