Lemon-Infused Olive Oil Cake with Fresh Berries
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 desserts 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.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tsp fresh lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups, washed and drained mixed fresh berries (strawberries, blueberries, raspberries)
- optional powdered sugar for dusting
Instructions
- 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.
- 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.
- 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.
- Step 4: Slowly fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
- 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.
- Step 6: Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Step 7: Top the cooled cake with 1 1/2 cups mixed fresh berries and dust lightly with powdered sugar before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Infused Olive Oil Cake with Fresh Berries take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Infused Olive Oil Cake with Fresh Berries?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Infused Olive Oil Cake with Fresh Berries?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Infused Olive Oil Cake with Fresh Berries for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Infused Olive Oil Cake with Fresh Berries?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
