Start your meal by thinking about dessert first! Bake this cake the day ahead and refrigerate for delicious results and one thing checked off your list!

Recipe for Lemon Olive Oil Cake with Berries

Start with

4 Lemons, zested and juiced.

Place 1 1/3 cups of granulated sugar in the bottom of a mixing bowl. Add the zest of 4 lemons. Use an electric mixer set to medium until combined.

Now you will add

6 eggs, one at a time

Mix until lightened and doubled in volume before adding,

1 cup Greek yogurt

1 cup sour cream

1 cup olive oil

1/4 cup lemon juice

Mix together until incorporated.

Next you will add the following ingredients, which have been sifted together

1 1/3 cups almond flour

1 1/3 cups white flour

4 teaspoons baking powder

1/8 teaspoon salt

Mix until all ingredients are incorporated and the batter resembles a pancake batter

Pour the batter into a pie dish or cake pan that has been brushed with olive oil.

Bake the cake at 350 degrees for 20 minutes, then place the berries on top. Bake for an additional 30 minutes. Let cool slightly before preparing the glaze.

To make the glaze the warm the following ingredients over medium heat in a small saucepan,

2 tablespoons fresh lemon juice

4 ounces of wild blackberry preserves

Brush the glaze over top of the warm cake. Let set. Refrigerate overnight if you wish!

Follow the video below to make a fresh whipped cream …

Freshly whipped cream is simple! Make it ahead and place it in a glass bowl or dish. It will stay perfectly delicious in your fridge for a day or so.

2 cups heavy cream

1/3 cup of confectioners sugar

Whip with the wire attachment in your electric mixer until it has formed soft peaks.

Printable recipe can be found here!