Ingredients
Scale
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 ½ cups sugar
- 4 eggs
- 1 cup olive oil
- 1 ¼ cups plain Greek yogurt
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (for the batter)
- 2 cups whipped cream (for topping)
- Additional fresh raspberries (for decoration)
Instructions
- Preheat the oven to 350°F (177°C) and grease an 11-inch cake pan.
- In a bowl, whisk together flour, baking powder, and sugar. Set aside.
- In another bowl, combine eggs, olive oil, and Greek yogurt until smooth.
- Pour wet ingredients into dry ingredients and mix gently until just combined.
- Fold in lemon zest and fresh raspberries carefully without crushing them.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes until a toothpick inserted comes out clean.
- Allow the cake to cool completely before spreading whipped cream on top and adding more fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg