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–+ servings
A slice of olive oil cake.

D’Luscious Lemon Lavender Berry Bundt

Nancy Curry of Temecula Olive Oil Company
Olive oil cakes are sophisticated yet humble - truly memorable morsels that you should be making on the regular as an act of self-love.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert, desserts
Cuisine American
Servings 12 servings
Calories 335 kcal

Ingredients
 
 

  • 4 large egg whites room temp
  • 1 1/2 cup sugar granulated
  • 1/2 cup Temecula Olive Oil Company D’Luscious Lemon Olive Oil (or 1/2 cup Extra Virgin Olive Oil plus 1 TBSP lemon zest and 1 tsp lemon juice)
  • 1 1/2 tablespoons vanilla extract
  • 3/4 cup sour cream full fat, room temp
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup milk full fat, room temp
  • 1 1/2 cup mixed seasonal berries such as red raspberries, blueberries, blackberries
  • 1 teaspoon fresh lavender flowers finely chopped
  • Powdered sugar for dusting

Instructions
 

  • Preheat oven to 350° F (177℃) degrees.
  • Spray the inside of your Bundt cake pan generously with baking spray with flour
  • In a large mixing bowl beat egg whites until foamy.
  • Add sugar, D’Luscious Lemon Olive Oil and vanilla. Mix well.
  • Add sour cream and beat until combined.
  • In another bowl sift the dry ingredients. Add half of the dry ingredients and half of the milk to the main mixing bowl and mix just until the flour is moist. Add the remaining dry ingredients and milk, mix at low speed.
  • Scrape down the sides of bowl and ensure it’s well mixed.
  • Pour batter into prepared pan and sprinkle 1/2 cup of berries on top, ensuring they are evenly distributed—Bake at 350 F until a tooth pick comes out clean. Approximately 40-45 minutes.
  • Remove from oven and place pan on cooling rack for 5 minutes. Loosen the edges and center with a knife or small spatula. Invert onto a cooling rack and remove the pan. Cool completely.
  • Dust the top of the cake with powdered sugar. Transfer to serving plate. Fill the center of the cake with remaining fresh berries.
  • If desired, garnish with additional berries and lavender.

Nutrition

Calories: 335kcalCarbohydrates: 49gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 12mgSodium: 342mgPotassium: 114mgFiber: 1gSugar: 29gVitamin A: 141IUVitamin C: 1mgCalcium: 93mgIron: 1mg
Keyword bundt cake, cake, lemon cake, lemon olive oil cake, olive oil cake, recipe for bundt cake
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