Italian Lemon Olive Oil Cake With Blackberries

If you’re on the lookout for a dessert that balances the vibrant zest of lemon with the lusciousness of olive oil, all while being studded with juicy blackberries, then you’ve stumbled upon the perfect recipe. The Italian Lemon Olive Oil Cake With Blackberries is not only a feast for the eyes but also a delightful treat for your taste buds. Its moist texture and refreshing flavor make it an ideal addition to any gathering, and it’s simple enough for a weekday dessert.

This cake embodies the essence of Italian baking, where high-quality ingredients shine through. The olive oil adds a rich, fruity flavor, and the blackberries provide a burst of sweetness that complements the tartness of the lemon. Let’s dive into why this cake deserves a spot in your recipe repertoire.

Why You’ll Keep Making It

There are a myriad of reasons why this Italian Lemon Olive Oil Cake With Blackberries will become a staple in your kitchen. First, it’s incredibly easy to make, requiring minimal effort and time. Second, the flavor combination is out of this world; the olive oil lends a moistness that traditional butter cakes often lack. Third, it’s versatile! You can enjoy it as a simple dessert, a breakfast treat, or even an afternoon snack with your favorite cup of tea. The best part? It’s perfect for any season, making it a year-round go-to recipe.

The Ingredient Lineup

To create this delicious cake, you’ll need the following ingredients:

• 3 eggs – The foundation of your cake, providing structure and richness.
• 1 cup sugar – To sweeten the batter and balance the tartness of the lemon.
• 1 cup 2% milk – Adds moisture and contributes to a tender crumb.
• 1 cup extra virgin olive oil – The star ingredient that gives the cake its unique flavor and moist texture.
• 1 tsp lemon extract – Enhances the lemon flavor and adds aromatic notes.
• 1 cup flour – Provides the structure for the cake.
• 1 cup cornmeal – Adds a lovely texture and slight nuttiness.
• 1 tsp baking soda – Helps the cake rise and become fluffy.
• 1 tsp baking powder – Works alongside the baking soda for leavening.
• 1/2 tsp kosher salt – Balances the sweetness and enhances the overall flavor.
• 1 cup blackberries – Provides bursts of juicy sweetness throughout the cake.

Equipment at a Glance

Before you start baking, make sure you have the following equipment handy:

• Mixing bowls – For combining your ingredients.
• Whisk – To beat the eggs and mix the batter smoothly.
• Rubber spatula – Helps in folding in the blackberries without breaking them.
• 9-inch round cake pan – To bake the cake evenly.
• Oven – Set to the right temperature to ensure a perfect bake.

Italian Lemon Olive Oil Cake With Blackberries Made Stepwise

Ready to whip up this delicious cake? Follow these simple steps!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pan, ensuring the cake will slide out easily once baked.

Step 2: Mix Wet Ingredients

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

Step 3: Combine Dry Ingredients

In another bowl, whisk together the 1 cup flour, 1 cup cornmeal, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp kosher salt.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.

Step 5: Fold in Blackberries

Gently fold in the 1 cup blackberries with a rubber spatula, taking care not to break them up too much.

Step 6: Bake

Pour the batter into your prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve it as is, or dust with powdered sugar for an elegant touch.

Variations by Season

This Italian Lemon Olive Oil Cake With Blackberries is incredibly versatile. Here are some seasonal variations you can try:

• Spring: Substitute blackberries with fresh strawberries for a delightful twist.
• Summer: Use a mix of berries, like blueberries and raspberries, for a berry medley.
• Fall: Add in some pumpkin spice for a seasonal flavor boost.
• Winter: Incorporate zest from oranges or grapefruits for a citrusy kick.

What I Learned Testing

Through several rounds of testing, I discovered a few key points about this cake:

• Using high-quality extra virgin olive oil truly makes a difference in flavor.
• Letting the cake cool completely before serving enhances its texture.
• Pairing the cake with a dollop of whipped cream or a scoop of vanilla ice cream elevates the experience.
• The cake stays moist for several days, making it perfect for leftovers.

Store, Freeze & Reheat

To keep your Italian Lemon Olive Oil Cake With Blackberries fresh:

• Store: Keep the cake in an airtight container at room temperature for up to 3 days.
• Freeze: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months.
• Reheat: Thaw slices in the refrigerator overnight, then warm them in the microwave for a few seconds before serving.

FAQ

Can I use a different type of oil?

While extra virgin olive oil is recommended for its flavor, you can substitute it with another light oil, like canola or grapeseed oil. However, it may alter the taste of the cake.

Is there a gluten-free option for this cake?

Yes! You can replace the all-purpose flour with a gluten-free flour blend. Just make sure it includes a binding agent like xanthan gum.

Can I add nuts to the batter?

Absolutely! Chopped almonds or walnuts would add a delightful texture and flavor to the cake. Just fold them in with the blackberries.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also be lightly golden on top.

Desserts to Finish

If you love this Italian Lemon Olive Oil Cake With Blackberries, you might want to check out these other delightful desserts:

• No Bake Lemon Icebox Cake
• Melt In Your Mouth Lemon Cream Pie
• Small Batch Summer Berry Cobbler

Bring It to the Table

This Italian Lemon Olive Oil Cake With Blackberries is more than just a dessert – it’s a celebration of flavors and textures that will have your guests coming back for seconds. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this cake brings a touch of elegance and a burst of freshness to any occasion. So gather your ingredients, preheat that oven, and let the delightful aroma of citrus and berries fill your kitchen. You’ll be left with a cake that not only looks stunning but also tastes divine. Enjoy every slice!