Olive Oil Lemon Raspberry Cake
Recipe from Diane Morrisey on Instagram
1 1/3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup olive oil
1 cup sugar
1 large egg
1 tsp vanilla extract
Zest of one lemon
1/2 cup buttermilk
1 1/2 cups fresh raspberries- divided
1 tbsp coarse sugar, for topping
*
*
Preheat oven to 350F. Lightly grease a 9-inch springform pan. (I added a piece of parchment to the bottom of the pan to ease removal from the base)
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, combine sugar with the lemon zest and rub in between your fingers so the lemon oil is released. You will be able to smell the lovely aroma! Once incorporated, add the oil, egg, vanilla extract and mix until smooth. Blend in about 1/3 of the flour mixture, followed by half of the milk. Stir in half of the remaining flour mixture, followed by the rest of the milk, then add the last of the flour mixture. Stir only until everything is just combined being careful to over-mix Gently fold in one cup of raspberries. The batter should be fairly thick.
Spread batter evenly into the prepared pan. Sprinkle the remaining 1/2 cup on top and then sprinkle the cake with coarse sugar.
Bake for about 45-50 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached.
Remove from oven and serve warm or cold.
https://www.instagram.com/p/BiAFL76nT4K/?taken-by=jnpottery
Recipe from Diane Morrisey on Instagram
1 1/3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup olive oil
1 cup sugar
1 large egg
1 tsp vanilla extract
Zest of one lemon
1/2 cup buttermilk
1 1/2 cups fresh raspberries- divided
1 tbsp coarse sugar, for topping
*
*
Preheat oven to 350F. Lightly grease a 9-inch springform pan. (I added a piece of parchment to the bottom of the pan to ease removal from the base)
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, combine sugar with the lemon zest and rub in between your fingers so the lemon oil is released. You will be able to smell the lovely aroma! Once incorporated, add the oil, egg, vanilla extract and mix until smooth. Blend in about 1/3 of the flour mixture, followed by half of the milk. Stir in half of the remaining flour mixture, followed by the rest of the milk, then add the last of the flour mixture. Stir only until everything is just combined being careful to over-mix Gently fold in one cup of raspberries. The batter should be fairly thick.
Spread batter evenly into the prepared pan. Sprinkle the remaining 1/2 cup on top and then sprinkle the cake with coarse sugar.
Bake for about 45-50 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached.
Remove from oven and serve warm or cold.
https://www.instagram.com/p/BiAFL76nT4K/?taken-by=jnpottery