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–+ servings

Strawberry Olive Oil Cake with Lemon Verbena Buttercream Bliss

A delightful cake combining the richness of olive oil with fresh strawberries and a light 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
  • 1 cup fresh strawberries sliced
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon verbena finely chopped
  • 2 tablespoons milk

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pan.
  2. In a mixing bowl, whisk together the olive oil, sugar, and eggs until well combined.
  3. In another bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk.
  4. Fold in the sliced strawberries.
  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 bowl, beat the softened butter until creamy.
  2. Gradually add powdered sugar and mix until smooth.
  3. Stir in lemon verbena and milk until desired consistency is reached.
Assembly
  1. Once the cake has cooled, spread the lemon verbena buttercream on top.
  2. Slice and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For added flavor, consider garnishing with fresh strawberries on top of the buttercream.

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