Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (118ml) extra virgin olive oil
  • 2 large (100g) eggs, room temperature
  • 0.5 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) lemon zest
  • 1 cup (150g) fresh mulberries, rinsed and patted dry
  • 0.5 cup (60g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 0.5 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. Create a well in the center of the dry ingredients and whisk in the olive oil, eggs, milk, vanilla extract, and lemon zest until just combined; do not overmix.
  4. Toss the fresh mulberries in one tablespoon of the flour (reserved from the recipe amount) to coat. Gently fold the berries into the batter using a spatula.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the edges pull away slightly and a toothpick inserted in the center comes out with just a few moist crumbs.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire cooling rack.
  7. Whisk together the powdered sugar, fresh lemon juice, and vanilla extract. Drizzle the glaze over the cake while it is still slightly warm.