Italian Lemon Olive Oil Cake With Blackberries
This Italian Lemon Olive Oil Cake is a slice of sunshine! Moist, flavorful, and topped with juicy blackberries, it’s perfect for any occasion.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch Round Cake Pan
- Parchment Paper
- Cooling rack
Ingredients
- 3 large eggs for structure and richness
- 1 cup sugar to balance tartness
- 1 cup 2% milk for moisture
- 1 cup extra virgin olive oil main flavor ingredient
- 1 tsp lemon extract enhances citrus flavor
- 1 cup flour primary structure
- 1 cup cornmeal adds texture
- 1 tsp baking soda helps the cake rise
- 1 tsp baking powder provides additional lift
- 1 tsp kosher salt balances sweetness
- 1 cup blackberries juicy bursts of flavor
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with olive oil and line with parchment paper.
- In a large bowl, whisk together eggs and sugar until light and frothy. Add milk, olive oil, and lemon extract, mixing until well combined.
- In a separate bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, stirring gently with a rubber spatula until just combined.
- Gently fold in blackberries, being careful not to break them.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze wrapped tightly for up to 3 months.
- Thaw in the fridge overnight before reheating.