Raspberry Lemon Olive Oil Cake

 

3/4 cup and 4 Tbsp Delizia Lemon Extra Virgin Olive Oil

2 cups granulate sugar

4 eggs

1 cup black raspberries

3 cups all purpose flour

1 tsp baking powder

1/2 tsp Bake soda

1/2 tsp salt

1 cup sour cream

1 tsp vanilla extract

3 tsp lemon juice

1/2 cup powdered sugar

 

Preheat oven to 350°F.  Beat in mixer the eggs, sugar and the 3/4 cup lemon oil until blended.  Lightly spoon in flour into mixture and beat.  Combine the baking powder, baking soda, salt, sour cream, and vanilla extract with the mixture.  Then fold in the raspberries.

Spray pound cake pan with oil and bake for 40 minutes or until golden brown.  Let cake cool 10 minutes then remove from pan.  Combine powdered sugar, lemon juice, and the 4 tbsp lemon oil in a small bowl and drizzle on cake. Place raspberries on top.

Makes 6-8 servings