Lemon Olive Oil Cake with Strawberries

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Lemon Olive Oil Cake with Strawberries

An amazingly moist lemon olive oil loaf cake studded with strawberries and finished with a strawberry-lemon glaze, all made in one blender -- no mixer needed!

Prep Time15

Cook Time1

Course: Breakfast, brunch, Cake, Dessert, Snack, Snacks, sweets

Diet: Vegetarian

Keyword: lemon olive oil cake, olive oil cake, olive oil cake recipe, strawberry lemon olive oil cake

Servings:

Equipment

Ingredients

Cake

1 cup whole strawberries hulled (about 6-7 medium strawberries)
1 whole lemon peel and pith removed
¾ cup extra virgin olive oil
¼ cup sour cream
1¼ cups granulated sugar
2¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon sea salt
½ tablespoon vanilla bean paste
½ cup diced strawberries

Glaze

2 tablespoons strawberry preserves
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Grease and line a 10x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. (Note that this loaf pan is a little larger than the standard-sized loaf pan)
In a blender, combine the strawberries, lemon, olive oil, sugar, and vanilla bean paste. Blend until completely smooth.
Add the sour cream and all the dry ingredients and pulse just until combined, DO NOT overmix or your cake will be dry!
Fold in the diced strawberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
About 50 minutes into baking, loosely tent the loaf with foil to prevent the top from becoming too dark.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the strawberry preserves, powdered sugar, and fresh lemon juice until smooth and pourable. If it’s too runny, add more powdered sugar; if it is too thick, add another squeeze of fresh lemon

Notes

Use a mild, fruity extra virgin olive oil rather than a robust one for the best flavor balance.
Toss diced strawberries in a spoonful of the flour before folding in to help prevent sinking.
Store covered at room temperature up to 3 days, in the fridge up to a week, or freeze the unglazed loaf up to 3 months.

Nutrition