Lemon & Olive Oil Cake with Fresh Berries

By Kristen Rasmussen, MS, RD

Help your body repair the damage caused by aging and the environment by eating antioxidants. Deeply colored fruits, vegetables, and other naturally colored foods are rich in a variety of micronutrients that act as antioxidants, so eat a rainbow to guarantee you’re getting enough. For this month’s Well Being Challenge, we’re encouraging you to eat a meal containing fruits, vegetables, and other naturally colored foods from three different color groups at least once a day. To show off your beautiful and healthy meal, post photos of meals containing at least three different color groups on our Facebook page wall.

Here’s a healthy dessert to round out this week’s bulghur and broccoli dishes.

Lemon & Olive Oil Cake with Fresh Berries

Serves 8

• 4 eggs
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/4 cup flour
• 1 tablespoon baking powder
• 1/3 cup extra virgin olive oil + more to drizzle
• Fresh squeezed juice from 1 lemon
• Zest from 2 lemons
• 2 cups blackberries, raspberries, blueberries, or any other berry in season
• 1/4 cup chopped fresh sweet basil, tarragon, or lavender (optional)
• 1 cup plain yogurt, sweetened with 2 tablespoons honey (optional)

Preheat oven to 350 F and oil a 9-inch round or 8×8-inch cake pan.

In a large mixing bowl, beat eggs and salt together until frothy (about 2 minutes). Slowly add sugar while continuing to mix (about 2 more minutes). Sift the flour and baking powder together and gradually add to egg mixture. Mix about 1 more minute.

In a separate bowl, mix olive oil, lemon zest, and juice. Using a spoon, stir this into the egg mixture, folding until all is incorporated. Do not overmix. Pour batter into prepared pan and place in oven and bake 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.

Toss berries with fresh herbs (optional). Allow cake to cool, garnish with berries, sweetened yogurt and olive oil drizzle (optional).