Strawberry Lemon Olive Oil Cake
A bright, tangy, and moist olive oil cake that's perfect for those who love baking cookies but want to try something new. This Mediterranean-inspired dessert is ideal for serving alongside summer favorites like cornbread salad at your Memorial Day gathering.
Ingredients
3 Eggland's Best Organic eggs, at room temperature
¾ cup unrefined sugar
⅓ cup high-quality extra virgin olive oil
1 tbsp fresh lemon zest
2 tbsp freshly squeezed lemon juice
1 cup unbleached all-purpose flour
½ tsp aluminum-free baking powder
¼ tsp fine sea salt
½ cup ripe strawberries, diced
Powdered sugar for dusting (optional)
Preparation
- Preheat oven to 350°F. Thoroughly grease a 9-inch loaf or round cake pan.
- In a large mixing bowl, vigorously whisk eggs and sugar until pale and fluffy, about 3 minutes.
- Stream in olive oil while whisking, then add lemon zest and juice. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
- Using a rubber spatula, gently fold dry ingredients into wet mixture just until combined.
- Carefully fold in chopped strawberries, being careful not to overmix.
- Pour batter into prepared pan and smooth the top with spatula.
- Bake for 30-35 minutes, until golden brown and a toothpick comes out clean.
- Cool completely on a wire rack before dusting with powdered sugar and serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 slice |
|---|---|
| Calories | 210kcal |
| Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 125mg |
| Sodium | 160mg |
| Carbohydrates | 24g |
| Dietary Fiber | 1g |
| Protein | 4g |
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