Description
Strawberry Olive Oil Cake with Lemon Verbena Buttercream Bliss is a refreshing dessert that brings together juicy strawberries and rich olive oil, creating a moist and flavorful cake. Topped with a light and aromatic lemon verbena buttercream, this cake is perfect for summer gatherings or cozy afternoons. Its vibrant colors and delightful flavors make it a showstopper that will surely impress your guests.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup granulated sugar
- 0.5 cup extra virgin olive oil
- 3 large eggs
- 1 tbsp lemon zest
- 2 cups fresh strawberries (hulled and quartered)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tbsp lemon verbena leaves (finely chopped, steeped in warm water)
Instructions
- Preheat oven to 350°F (175°C) and prepare a round cake pan by greasing and flouring it.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar and olive oil until combined. Add eggs one at a time, then stir in lemon zest.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently add strawberry slices.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- For the buttercream, beat softened butter until creamy; gradually add powdered sugar and mix in lemon verbena.
- Once the cake cools, frost with buttercream and decorate with extra strawberries if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 330
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg