Italian Lemon Olive Oil Cake With Blackberries

There’s something truly special about a slice of cake that captures the essence of sunny Italian afternoons. Imagine a moist, flavorful cake infused with the bright notes of lemon and the rich depth of extra virgin olive oil, all topped with juicy blackberries. This Italian Lemon Olive Oil Cake With Blackberries is not just a dessert; it’s an experience, a celebration of flavors that dance on your palate. Whether you’re hosting a gathering or simply indulging in a quiet evening at home, this cake brings warmth and joy to any occasion.

Top Reasons to Make Italian Lemon Olive Oil Cake With Blackberries

• Flavor Explosion: The harmonious combination of lemon and olive oil creates a refreshing and rich flavor profile that’s hard to resist.
• Texture Perfection: The addition of cornmeal gives the cake a delightful texture, offering a unique bite that complements the moistness.
• Easy to Make: With simple ingredients and straightforward steps, this cake is perfect for both novice and experienced bakers.
• Versatile Serving Options: Enjoy it plain, dusted with powdered sugar, or paired with whipped cream and fresh berries for a beautiful presentation.
• Healthier Choice: Using olive oil instead of butter not only adds flavor but also provides a lighter alternative.

What You’ll Gather

• 3 eggs: These will provide structure and richness to your cake.
• 1 cup sugar: Sweetness is essential in balancing the lemon’s tartness.
• 1 cup 2% milk: Adds moisture and a slight creaminess.
• 1 cup extra virgin olive oil: The star ingredient that brings depth and flavor.
• 1 tsp lemon extract: Enhances the citrus flavor in the cake.
• 1 cup flour: The primary structure of the cake.
• 1 cup cornmeal: Adds texture and a unique flavor.
• 1 tsp baking soda: Helps the cake rise to perfection.
• 1 tsp baking powder: Provides additional lift for a fluffy crumb.
• 1 tsp kosher salt: Balances the sweetness and enhances flavors.
• 1 cup blackberries: Juicy bursts of flavor that elevate the cake.

Gear Up: What to Grab

• Mixing bowls: For combining your ingredients effortlessly.
• Whisk: Perfect for beating eggs and mixing wet ingredients.
• Measuring cups and spoons: Accurate measurements are key to success.
• Rubber spatula: Ideal for folding in ingredients gently.
• 9-inch round cake pan: The perfect size for this cake.
• Parchment paper: For easy removal of the cake from the pan.
• Cooling rack: Essential for letting the cake cool evenly.

Method: Italian Lemon Olive Oil Cake With Blackberries

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures your cake rises beautifully.

Step 2: Prepare the Cake Pan

Grease your 9-inch round cake pan with olive oil and line the bottom with parchment paper. This will prevent sticking and make for easy removal.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the 3 eggs and 1 cup of sugar until the mixture is light and frothy. Add in 1 cup of 2% milk, 1 cup of extra virgin olive oil, and 1 tsp of lemon extract. Mix until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 1 cup of flour, 1 cup of cornmeal, 1 tsp of baking soda, 1 tsp of baking powder, and 1 tsp of kosher salt.

Step 5: Bring It Together

Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix; you want a tender cake.

Step 6: Fold in Blackberries

Gently fold in the 1 cup of blackberries, taking care not to break them apart too much.

Step 7: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. Dust with powdered sugar before serving if desired.

Texture-Safe Substitutions

• Gluten-Free Flour: Substitute the all-purpose flour with a gluten-free blend to make it gluten-free.
• Non-Dairy Milk: Use almond or oat milk instead of 2% milk for a dairy-free option.
• Honey or Maple Syrup: Replace sugar with honey or maple syrup for a natural sweetener, adjusting the liquid accordingly.
• Other Berries: Feel free to swap blackberries for raspberries or blueberries based on your preference.

Method to the Madness

The magic of this Italian Lemon Olive Oil Cake With Blackberries lies in the careful balance of flavors and textures. The use of olive oil not only enriches the cake but also keeps it incredibly moist. The cornmeal adds a delightful crunch that pairs beautifully with the soft crumb. By folding in the blackberries, you introduce bursts of tartness that brighten each bite. This cake is not just about taste; it’s about creating a moment to savor, whether enjoyed with a cup of tea or as a dessert at a festive gathering.

Storing, Freezing & Reheating

To store your Italian Lemon Olive Oil Cake With Blackberries, keep it in an airtight container at room temperature for up to 3 days. If you want to extend its life, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil, and it will stay fresh for up to 3 months. To reheating, simply let it thaw in the fridge overnight and warm it in the oven for a few minutes before serving.

Helpful Q&A

Can I use other oils instead of olive oil?

While olive oil provides a unique flavor, you can use canola or vegetable oil as a substitute. However, the taste will not be as rich.

What can I serve with this cake?

This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh fruit salad for a refreshing complement.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just keep it covered at room temperature until you’re ready to serve.

Is it possible to add other flavors?

Absolutely! You can experiment with adding a splash of almond extract or a hint of vanilla for a different flavor profile.

Explore More

• Sally’s Baking Addiction – Discover more delightful baking recipes.
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• Minimalist Baker – Find quick and easy recipes for everyday cooking.
• Food Network – A hub for countless recipes and cooking tips.

See You at the Table

This Italian Lemon Olive Oil Cake With Blackberries is not just a treat; it’s an invitation to gather, share, and enjoy life’s simple pleasures. With its bright flavors and inviting aroma, this cake will surely become a favorite in your home. So, roll up your sleeves, gather your ingredients, and let’s create a masterpiece that you and your loved ones will cherish. Happy baking!