



- 1 3/4 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons double-acting baking powder
- 1 cup sugar
- Zest of 2 lemons, very finely chopped (I mistakenly used my Microplane grater but I think that only enhanced the lemon flavor)
- 4 large eggs, room temperature
- 3 tablespoons milk, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 7 tablespoons (3 1/2 ounces) unsalted butter, melted and still warm
- 2/3 cup mild extra-virgin olive oil
- 1 pint fresh raspberries (I used about 1 1/2 pints)
- To make the lemon cake: Preheat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess. (I had to use a 9-inch springform pan so I just baked a bit longer)
- Sift the flour and baking powder in a bowl and set aside.
- Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
- Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
- With the mixer on lowest speed, beat in milk. Add the flour mixture and beat until incorporated. Add the lemon juice, melted butter, and olive oil; beat until blended.
- Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries and use a rubber spatula to spread batter over the berries.
- Bake cake until it’s golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes.
- Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right side up, and allow to cool to room temperature. Once cooled, prepare the meringue.
- 1 large egg white
- 1/4 cup granulated sugar
- Confectioners’ sugar, for dusting
- Preheat oven to 475 degrees with rack in the center. Place the cooled cake on a parchment-lined baking sheet, and set aside.
- In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft peaks. Add granulated sugar in a slow, steady stream and continue beating until firm, glossy peaks form.
- Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the reserved cake. Dust the meringue with confectioners’ sugar.
- Bake the cake until lightly browned, 4 to 6 minutes.
- Serve.
that pup is super adorable and i bet i would’ve snatched that one!
also, that cake looks super good. i think it’s time for me to get a copy of pierre herme cookbook.
Hi Xa. He has a few. This one is from Desserts by Pierre Hermé with Dorie Greenspan. 🙂
I love the idea of cracking through a meringue topping to indulge in the creamy cake – such a fun play on textures. Daphne is such a cutie and I can see why you were tempted to sneak her home!
This looks so gorgeous! What an elegant dessert to end a meal or just to surprise your husband with 😉 He is crazy about lemons and I raspberries 🙂
Aww that pup looks soooooo sweet. I’d have been tempted to sneak the sweetie away. I hope you get to visit your new little friend as often as possible!
We have a cat for the same reason. Our lives are too hectic to be fair to a dog. Someday. I keep saying that. In the meantime, I enjoy friends’ furry pets instead.
I am so glad you included the meringue. I think it makes the cake.
what a beautiful cake (and photo). I hope Daphne finds a good home–what a face!
I’m a sucker fro all things citrus. This cake looks sinfully delicious.
Now I got to look for Ligurian olive oil since I prefer a mild flavored olive oil as well. I just wrote n my recent post mild olive oil and someone asked me why?! 🙂 I never ventured into baking with olive oil for that particular reason. I found the ones I buy in the States have overwhelming flavor. I tried so many. Trader Joe’s used to carry a mild Spanish one but now a history. BTW, how adorable Daphne & Daisy. I don;t know how could you resist?! I completely understand. I haven’t been back home for few years cause’ as our pooch is getting older I worry leaving him. He became so attached and dependent. It’s hard. We now travel with him everywhere when in US.
I love a beautiful meringue topped lemon cake! Gorgeous photos are putting lemons and raspberries dancing in front of my eyes:-)
Such pretty photos of a gorgeous citrus cake. I love lemon cakes and baking with olive oil. The meringue topping must be fabulous to bite into:)
I love lemony cakes, and this must be spectacular with the olive oil and the meringue!
Reblogged this on Inspiredweightloss.
Beautiful! This is great to treat my brother for his birthday. Yummy and inspiring! Ths very much!
Oh my, Jean! This looks and sounds heavenly! I love lemon & raspberries together.
I really want a puppy, too, but our 2 cats are way too spoiled. We like to travel, too, and it’s just not fair to dogs. Daphne is adorable, though!
are we on the same wavelength or what?! i just did a meyer lemon buttermilk cake post myself! and you, with this lemon olive oil cake! – 3 of my fave things / foods: lemons, olive oil, and cake!!!! wow-za! i just want to bury my face in that cake!
Looks LOVELY and delicious all at the same time mmm 🙂
Mmmm I love anything lemon and this cake looks divine! Pierre Hermé creates such simple pastries? Heavens, I must try it. And I want a puppy, too.
Gorgeous cake and beautiful photos – really makes my mouth salivate. I love the olive oil in this cake too – Just perfect… And the puppy is pretty adorable to boot!
Oh I would have been tempted to snag that little puppy and sneak her home in my bag too! So sweet.
Ok, your lemon cake, like all the goodies you bake, looks SO delicious! But that puppy… melts my heart!!! 🙂 I can see why the puppy made you happy. I remember when my puppy was that little and now she’s going on 13! I agree, however, that they do need lots of attention and it’s hard when you have a busy lifestyle and a cat. 🙂 Hope your week is fabulous.
I love this recipe! I must try it.
Here for suggestions for BA
http://www.frombatoparis.com/2010/02/buenos-aires-todays-recipe-argentinian.html
Enjoy your trip!
Cristina,
Thank you so much for your link! Now I’m even more excited to visit. 🙂
I saw this link from your interview with Spicie Foodie and all I can say is “mmmmmmmmmm.” I love any olive oil based pastry and I’ve been looking for a different sort of cake recipe.
Holly, thanks for dropping by. This one really is worth trying. Hope you like it, too. 🙂