You won’t believe how insanely moist this Raspberry Lemon Olive Oil Cake is! Olive oil rather than butter gives this cake a lightness but still keeps it soft as lemon perfumes every bite. A perfect ending for date night!
I know there are chocolate lovers out there who feel like a chocolate dessert is the ultimate for a romantic dinner. And for sure, with Valentine’s Day right around the corner, chocolate is a classic choice. But for me, on date night, I love to go with something that’s just as romantic and elegant, but just a little more unexpected. And this Raspberry Lemon Olive Oil Cake with Lemon Glaze is perfect for a romantic night in!
What’s so lovely about an olive oil cake is it’s a bit glam, very moist, and feels a little European. This is not the kind of overly sweet cake with frosting that makes you feel like a kid again. It’s more laid back and gorgeous. And when olive oil in this cake gets paired with lemon and raspberry, it’s just irresistible.
The other joy of this Raspberry Lemon Olive Oil Cake is that it can be made in advance and gets better as it sits. The flavors continue to develop and make this cake so special. I love the pop of citrus you get from the lemon glaze on top. And then the tart raspberries that run throughout this cake give it such a nice little surprise.
This cake is absolutely perfect for date night because of its lightness. It feels like a lovely, sweet palate cleanser at the end of the meal. I designed it as the big finisher for my Elegant Date Night Dinner at Home menu. That menu is so easy and elegant. It features sultry chicken breast cooked with bacon in a white wine sauce and a side of spicy roasted broccolini with chili crisp and feta. It’s the perfect ending to a perfect night with a loved one.
Why You’ll Love This Cake
I love this cake for so many reasons!
- The olive oil in this cake is fruity and distinct. It makes the cake stay tender and moist with less crumb than a cake made with butter
- The lemon here is bright, balanced, and works as a lovely palate cleanser. Perfect for early spring.
- The tart raspberries add color, contrast, and a touch of romance.
- This cake is simple enough for a weeknight but has a sophistication about it that makes it perfect for entertaining. And making it in advance is the way to go as it allows the flavors to really develop.
- I love showing it off in a cake stand (try this beauty)! There’s something about an elegant cake like this that gets a really dramatic treatment with the cake dome.
Raspberry Lemon Olive Oil Cake with Lemon Glaze
Course: DessertCuisine: ItalianDifficulty: Easy8
servings15
minutes45
minutesIngredients
1 1/2 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp kosher salt
3 large eggs, room temperature
3/4 cup good quality olive oil (fruity and not bitter)
3/4 cup whole milk
Zest of 2 lemons
1/4 cup lemon juice
1 tsp vanilla extract
1 cup fresh raspberries
- Lemon Glaze
3/4 cup powdered sugar
zest of 1 lemon
1 1/2-2 Tbsp lemon juice
Directions
- Preheat the oven to 350ºF. Prep a 9″ springform pan or round baking pan by greasing and placing parchment paper on the bottom.
- In a medium bowl, mix the dry ingredients–flour, sugar, baking powder, salt.
- In a large bowl, whisk the eggs until smooth. Add in the olive oil, milk, lemon zest, lemon juice, and vanilla, whisking until fully combined.
- Add the dry ingredients into the wet ingredients and whisk until just combined. Gently fold in the raspberries, saving a few to place on top of the cake.
- Pour the batter into the prepared pan and smooth the top. Scatter the remaining raspberries over the top of the batter. Bake for 45-55 minutes until a toothpick comes out clean.
- Let the cake cool for 15 minutes in the pan before removing from the pan and transferring to a wire rack. Let the cake cool completely before glazing. To make the glaze, whisk together the sugar, lemon juice, and lemon zest in a small bowl. You want a glaze that is pourable but not too runny, so look for consistency when adding the lemon juice and add more if needed. Drizzle over the cooled cake and let the glaze run down the sides naturally.
To Serve
I prefer to serve this cake on its own, unadorned, as I think it has an air of sophistication to it that I love to highlight. However, if you’d like to make it feel more complete, you could serve slices with:
- Lightly sweetened whipped mascarpone
- Crème fraîche with a drizzle of honey
- Vanilla ice cream for a slightly more indulgent finish
- A few fresh or macerated raspberries would be lovely here as well
Make Ahead and Storage Notes
This cake keeps beautifully at room temperature for up to two days and actually tastes even better after it’s had a few hours to settle. If making ahead, glaze just before serving for the prettiest presentation.
Date Night at Home
This cake is a gorgeous closer for date night. Check out my full Elegant Date Night at Home Menu, for more romantic inspiration. That menu is such a winner and features an extremely doable chicken with bacon and white wine sauce and a show stopping side with roasted broccolini with chili crisp. Add on my Hazelnut Thyme Champagne Cocktails for a special occasion!
Fore more romantic dinner inspiration, menus, and recipes, check out my full recipe page. And check back fore more date night and romantic entertaining ideas to come!
