Lemon Olive Oil Cake with Vanilla Buttercream Frosting and Raspberry Compote

An easy snacking cake that welcomes in Spring.

INGREDIENTS

Lemon olive oil cake
1 ½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs, room temperature
¾ cup (180ml) extra virgin olive oil
⅓ cup (80ml) whole milk
⅓ cup (80ml) lemon juice
Zest of 2 lemons
1 tsp lemon extract or vanilla extract

Vanilla Buttercream Frosting
½ cup (113g) butter, softened
1 ¾ cups (210g) powdered sugar
1 tbsp heavy cream
1 tsp pure vanilla extract
Pinch of salt

Raspberry compote
2 cups (246g) raspberries
Juice of 1 lemon
1 tablespoon sugar
2 tablespoons water

METHOD

Make the cake

1. Preheat your oven to 350 F and grease and line a 9-inch cake pan with parchment paper.

2. In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.

3. In a large bowl, add your sugar and lemon zest. Using your fingertips, rub the sugar and zest together. You should do this until there isn’t any visible pieces of lemon zest remaining.

4. Add in the olive oil and combine until pale in color.

5. Add in your eggs and mix to combine one at a time.

6. Add your lemon extract and lemon juice and combine.

7. Alternating between your dry ingredients and the milk, add to your wet ingredients. Be sure not to overmix.

8. Pour cake batter into prepared cake pan and bake for 30 minutes or until a cake tester comes out clean.

9. Let cool fully.

Make the compote

1. Add all the compote ingredients to a small pot.

2. Over medium heat, let the mixture come to a boil for about 10 minutes.

3. To ensure the compote doesn’t burn, make sure you keep an eye on it!

4. You’ll know the compote is ready once you are able to run a line through the back of your spoon/spatula without the juice coming back together— I cooked mine for a total of 15 minutes.

5. Pour into a jar and let cool fully.

   

Make the frosting

1. In a large bowl, beat the softened butter until smooth and creamy for about 3 minutes.

2. Add your powdered sugar and continue beating — scrape down the sides of the bowl as needed.

3. Add your heavy cream, vanilla extract, and salt and beat until light and fully.

   

Assemble your cake

1. Add your cake to a cake plate.

2. Frost a ring around the cake leaving the middle naked.

3. Add your raspberry compote to the middle of the cake.

4. Enjoy!