Lemon Olive Oil Cake with Thyme & Berries
Servings: 8
A bright, tender lemon olive oil cake with fresh thyme, citrus, berries, and a moist golden crumb.
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Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup extra-virgin olive oil
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon fresh thyme leaves finely chopped
For Finishing
- 1 cup fresh berries
- Powdered sugar for dusting
- Fresh thyme sprigs optional
- Lemon zest optional
- Whipped cream or coconut cream optional
- Honey or maple syrup optional
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Whisk flour, baking powder, baking soda, and sea salt in a medium bowl.
- In a large bowl, whisk eggs and sugar until smooth and slightly pale.
- Add olive oil, yogurt, lemon juice, lemon zest, vanilla, and thyme. Whisk until combined.
- Add dry ingredients to wet ingredients and stir gently until just combined.
- Pour batter into prepared cake pan and smooth the top.
- Bake for 35–42 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and top with fresh berries before serving.
- Garnish with lemon zest, thyme, whipped cream, or a light drizzle of honey if desired.
Notes
Use a smooth, fruity olive oil for the best flavor. Add berries just before serving so they stay fresh and vibrant.