About this Recipe
By: Emma Parsons
The beauty of this recipe is that you don’t have to spend time zesting lemons as our Lemon infused extra virgin olive oil already holds a wonderful zesty flavour that no extra zest is required.
- 1 ¾ cup Flour
1 ½ tsp baking powder
7 Tbsp melted butter
¾ Cup Liviana Lemon Infused extra virgin olive oil
3 Tbsp milk
1 cup of sugar
1 Tbsp Icing sugar to dust
A handful of fresh raspberries to top
If you want to make this cake that much more indulgent you can ice it with cream cheese icing. But it is perfect on its own.
Step by Step Instructions
Preheat your oven to 180ºC. Grease a cake pan, dust with flour, and line the bottom with baking paper.
Sift together the flour and baking powder in a mixing bowl.
Whisk the olive oil, melted butter, and milk together.
Combine eggs and sugar in a bowl and whisk until the mixture is light and fluffy.
Alternate adding the olive oil mixture and the flour mixture into the eggs one scoop at a time until it is all incorporated.
Pour the batter into the greased cake tin and bake for 30 to 35 minutes.
Allow the cake to cool for 15 minutes before dusting with icing sugar and topping with fresh raspberries.