Blackberry Lemon Olive Oil Cake
This Blackberry Lemon Olive Oil Cake Recipe is the epitome of my favorite sweet desserts. From the chosen berries and citrus fruits, to the creamy egg white frosting and airy lemon olive oil cake, I can’t think of a much better cake to celebrate life with!
Jump to RecipeThis cake recipe has turned out perfect everything single time I have made it, which is such a happy surprise when trying to substitute extra virgin olive oil for butter in baked goods. Recipe after recipe, that I have made specifically for baking cakes with olive oil, I must say that this is by far the best one I got for you yet… as for now 😉
Please don’t get frightened by the list of ingredients or instructions, because I can assure you that this recipe is worth the effort! Plus, it is actually less time consuming than most recipes, because it can all be mixed together in one bowl!! Yay for less dishes to wash… this cake just keeps getting better and better!
The recipe below will only make 1 cake layer, so for my cake (pictured) I doubled the recipe to make 2 cake layers. Also! … the frosting is the perfect amount for two cake layers.
Blackberry Lemon Olive Oil Cake
Ingredients
For Lemon Olive Oil Cake:
- 2 cups All-Purpose Flour
- 5 Eggs
- 1 cup Extra Virgin Olive Oil
- 1 cup Granulated Sugar
- 1/3 cup Ricotta Cheese
- 1 Lemon juice & zest
- 1 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Vanilla Extract
- 1/8 tsp. Sea Salt
For Blackberry Lemon Compote:
- 1 cup Fresh Blackberries
- 1 Lemon juice & zest
Instructions
For Lemon Olive Oil Cake:
- Preheat oven to 325F.
- In a large mixing bowl, whisk together the eggs, sugar, lemon juice, and lemon zest for 1-2 minutes.
- Add the extra virgin olive oil into the same mixing bowl. Whisk until well combined. Then, add in the ricotta cheese and whisk.
- Add in the flour, baking powder, sea salt, and baking soda into the same mixing bowl. Whisk until all ingredients are evenly distributed. Be careful not to over mix the batter. (It is okay if you have a few lumps.)
- Pour the batter into a 9″ or 10″ baking pan, that has either been lined with parchment paper, or lightly greased with oil and flour.
- Bake for 45-55 minutes, or until you can stick a toothpick in the center and it comes out clean. Allow it to cool completely.
For Blackberry Lemon Compote:
- In a blender, add together the blackberries, lemon juice, and lemon zest. Pulse until a smooth consistency, or until your desired consistency.
The BEST White Mountain Frosting
Ingredients
- 1.5 cups Granulated Cane Sugar
- 2 Egg Whites
- 1/3 cup Water, lukewarm temp.
- 1 tsp. Vanilla Extract
- 1/4 tsp. Cream of Tartar
- 1/8 tsp. Sea Salt
Instructions
- In the top bowl of a double boiler, or in a mixing bowl, combine all ingredients EXCEPT the vanilla extract.
- Using a hand mixer, whisk the ingredients together on medium speed for 1 minute.
- Transfer the mixing bowl over a small pot of boiling water. (TIP: Make sure the water doesn’t touch the bottom of the mixing bowl.)
- Using the hand mixer, whisk the ingredients together for 7 minutes on high speed. Soft white peaks of creamy goodness will begin to form.
- Fold in the vanilla extract.
Check out the process of decorating this amazing Blackberry Lemon Olive Oil Cake in the 1 minute video below:
Enjoy! xxL
Heck yeah!!
You’re so right!! Turned out perfect!