Lemon Olive Oil Cake with Balsamic Raspberries.
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Lemon Olive Oil Cake with Balsamic Raspberries.


raspberries macerating in a bowl.
whipped cream in a bowl.
brushing pan with oil.
dry ingredients in a bowl.
mixed cake batter.

Pour the batter into the prepared cake pan and shake gently to smooth out the top.  Sprinkle with the remaining two tablespoons of sugar.  Bake the cake for 40-45 minutes until a toothpick inserted into the middle comes out clean.

cake batter in pan.
baked cake cooling on a rack.
Lemon Olive Oil Cake topped with powdered sugar.
Lemon Olive Oil Cake with Balsamic Raspberries on a plate.
Lemon Olive Oil Cake with Balsamic Raspberries with whipped cream on a plate.
Lemon Olive Oil Cake with Balsamic Raspberries.

Lemon Olive Oil Cake with Balsamic Raspberries

My lemon olive oil cake gets a balsamic raspberry side kick in this delicious dessert.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine General
Servings 8 Served
Calories 102 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 Cups of flour, all-purpose
  • 1+ Cup   Patricia and Paul’s Lemon Olive Oil
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Baking powder
  • 1/4 Tsp. Baking soda
  • 1 1/2 Cups plus 2 tablespoons Sugar, granulated
  • 3 Large Eggs, room temperature
  • 1 Lemon, juice and zest
  • 1 1/4 Cups Milk, whole at room temperature

Balsamic Raspberries

Homemade Whipped Cream

  • 1 Cup heavy cream
  • 2 Tbsp. + Confectioner’s sugar plus more to garnish
  • 1/2 Tsp. Pure Vanilla extract


  • Make the balsamic raspberries. In a large bowl, add the raspberries and top with the sugar and the vinegar and gently stir to coat. Let the berries macerate for at least an hour and up to 4 hours at room temperature. Right before serving, add the pepper and stir into the mix.
  • Make the whipped cream. Pour the heavy cream, sugar and vanilla into a chilled bowl. Using a hand mixer, beat the cream until light and fluffy and soft to stiff peaks form. Taste and adjust sugar level to your liking. Hold in the refrigerator until ready to serve.
  • Make your cake. Preheat the oven to 375 degrees. Add about a teaspoon of the lemon olive oil to a 9 inch round cake pan and brush the entire inside of the pan with the lemon olive oil. Line just the bottom of the pan with parchment paper and brush that with the lemon olive oil too. Put your prepared cake pan to the side.
  • In a large bowl, whisk together two cups of flour, salt, baking powder and baking soda until combined.
  • In a stand mixer bowl, beat the 1 1/2 cups sugar, eggs and lemon zest until light and fluffy. (Five minutes).
  • With the mixer still on, start to drizzle in the lemon olive oil until it is all incorporated into the mix. This should take about 1 1/2 – 2 minutes.
  • Reduce the mixer too low and add the milk and lemon juice. Once incorporated, begin adding the flour mixture slowly so it all has a chance to incorporate.  Stop the mixer once or twice and scrape down the sides of the bowl with a spatula to fully incorporate the flour into the mix.  Helpful hint on lemons:  often store bought lemons are hard and don’t give off a lot of juice.  When possible, buy from a farmer’s market or fruit stand for fresh, juicy lemons.  If you do have a store bought lemon that is hard, you want to give it a little help to get the juices flowing.  Rub the whole lemon on the kitchen counter top pressing on the lemon.  Then, pop it in the microwave for about 15 seconds.  This will get all the juices flowing and will double the amount of juice you get.
  • Pour into the prepared cake pan and shake gently to smooth out the top. Sprinkle with the remaining two tablespoons of sugar.
  • Bake the cake for 40-45 minutes until a toothpick inserted into the center comes out clean. Let sit on a rack for 20 minutes to cool.
  • Run a knife around the edges of the pan to loosen the cake then carefully, invert it onto a plate and then again so the top is on top. Let it cool completely.
  • Dust with confectioner’s sugar. Slice and serve with the homemade whipped cream and balsamic raspberries.  Helpful hint:  I keep one of those powdered sugar shakers filled with confectioner’s sugar in my spice cabinet ready to go at a minutes notice.  Since I like to finish a lot of my desserts and brunch items with it, it has become this super handy way to get it done fast.  I used to pull out a small handheld sifter and scoop the sugar into in and then dust over my baked goods.  That gets old fast and I would often skip the step.  Having that little tin ready to go makes my desserts look so much better.  I also have a second one with cinnamon.


Calories: 102kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 354mgPotassium: 29mgFiber: 0.001gSugar: 1gVitamin A: 437IUVitamin C: 0.2mgCalcium: 56mgIron: 0.1mg
Keyword dessert, fruit
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