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–+ servings

Strawberry Olive Oil Cake with Lemon Verbena Buttercream Bliss

A delightful cake featuring the flavors of strawberries and olive oil, topped with a creamy lemon verbena buttercream.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 1 cup olive oil
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 eggs
  • 1 cup strawberries, chopped
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Buttercream
  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons lemon verbena, chopped
  • 1 tablespoon lemon juice

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, whisk together the olive oil, sugar, and eggs until well combined.
  3. Add the chopped strawberries, vanilla extract, and mix well.
  4. In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture.
  5. Pour the batter into the prepared cake pan and bake for 45 minutes or until a toothpick comes out clean.
Buttercream Preparation
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and mix until smooth.
  3. Stir in the lemon verbena and lemon juice until well combined.
  4. Once the cake is cooled, frost with the lemon verbena buttercream.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

This cake is best served fresh and can be stored in an airtight container for up to 3 days.

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