Lemon & Olive Oil Cake with Fresh Berries

A simple, moist cake that adapts to the berries in season and available to you.


Serves 8


  • 4 eggs
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 1/4 cup flour
  • 1 tablespoon baking powder
  • 1/3 cup extra virgin olive oil + more to drizzle
  • Fresh squeezed juice from 1 lemon
  • Zest from 2 lemons
  • 2 cups blackberries, raspberries, blueberries, or any other berry in season
  • 1/4 cup chopped fresh sweet basil, tarragon, or lavender (optional)
  • 1 cup plain yogurt, sweetened with 2 tablespoons honey (optional)


    1. Preheat oven to 350 F and oil a 9-inch round or 8×8-inch cake pan.
    2. In a large mixing bowl, beat eggs and salt together until frothy (about 2 minutes).
    3. Slowly add sugar while continuing to mix (about 2 more minutes).
    4. Sift the flour and baking powder together and gradually add to egg mixture. Mix about 1 more minute.
    5. In a separate bowl, mix olive oil, lemon zest, and juice. Using a spoon, stir this into the egg mixture, folding until all is incorporated. Do not overmix.
    6. Pour batter into prepared pan and place in oven and bake 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.
    7. Toss berries with fresh herbs (optional).
    8. Allow cake to cool, garnish with berries, sweetened yogurt and olive oil drizzle (optional).