Toni Robertson uses fruity extra-virgin olive oil in place of butter, which cuts the cholesterol and produces a light and flavorful sponge cake. Plus: More Dessert Recipes and Tips
How to Make It
Preheat the oven to 350°. Lightly grease and flour a 10-inch round cake pan, tapping out any excess flour.
In a bowl, whisk the flour with the baking powder, baking soda and salt. In a small pitcher, mix the olive oil with the milk and lemon juice.
In a large bowl, using an electric mixer, blend the sugar with the lemon zest. Add the eggs, 1 at a time, and beat at medium speed until thick and pale, about 3 minutes. Beat in the dry ingredients, alternating with the olive oil mixture until the batter is smooth.
Pour the batter into the prepared pan and scatter the raspberries on top. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Invert the cake onto a wire rack, turn it right side up and let cool completely. Cut the cake into wedges and serve.
Make Ahead
Notes
One Serving Calories 309 kcal, Total Fat 9.9 gm, Saturated Fat 1.9 gm, Protein 6 gm, Carbohydrates 49 gm.
