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Italian Lemon Olive Oil Cake With Blackberries

This Italian Lemon Olive Oil Cake is a must-try! Bursting with lemony flavor and studded with juicy blackberries, it’s the perfect dessert for any occasion.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 3 pieces 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.

Instructions

  • Step 1: 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: 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: 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: 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: Gently fold in the 1 cup blackberries with a rubber spatula, taking care not to break them up too much.
  • Step 6: 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: 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.

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9-inch round cake pan
  • Oven

Notes

  • 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.