This is a summer cake scented with fruity olive oil and fresh strawberries, soft and fragrant, with a plush, tender crumb. After a recent trip to France, lemon verbena appeared in some of the desserts I loved most — its fragrance gentle and sunlit, more garden herb than citrus. Here it’s infused into butter and whipped into a classic American buttercream, sweet and herbal, with a freshness that suits the season. Chloe, my seven-year-old, says it’s her favorite cake I’ve ever made.
Ingredients
Olive oil. Use a high-quality, fruity olive oil; it adds moisture and gentle flavor.
Flour. Hayden Mills all-purpose Sonora is my go-to.
Baking powder and baking soda. To help the cake rise and keep the crumb light.
Sugar. Granulated, for sweetness.
Eggs. Add structure and moisture.
Sour cream. Adds richness and creates a plush, tender crumb.
Milk. Whole milk for moisture and a creamy texture.
Vanilla. I love Singing Dog Double Strength Vanilla for its rich, warm flavor.
Strawberries. Fresh berries add brightness and natural sweetness.
Baker’s Notes
I used small mini loaf pans here, but this cake is very adaptable. A standard 8 × 4-inch or 9 × 5-inch loaf pan works well, as does an 8-inch round cake pan.
Fat carries flavor, so the butter is infused with fresh lemon verbena leaves before making the buttercream. If verbena isn’t in season, 1–2 tablespoons of dried chamomile or lavender are lovely alternatives.
You can infuse the butter while the cake bakes, then chill it until just solid. This step can also be done a day ahead and brought back to room temperature before using.
Strawberry Olive Oil Cake with Lemon Verbena Buttercream
Description
olive oil cake adapted from ibakemistakes
Ingredients
Strawberry Olive Oil Cake
1 1/2 cups (195g) all purpose flour
1/2 tsp salt
1/2 tsp baking powder
3/4 tsp baking soda
1 cup (200g) granulated sugar
1/2 cup (125 g) olive oil
1/2 cup (120g) sour cream
1/2 cup (120g) whole milk
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup diced strawberries
1 tbsp all purpose flour
Lemon Verbena Buttercream
1 cup (226g) unsalted butter
1/4 cup fresh lemon verbena leaves
4 cups (480g) powdered sugar, sifted
Pinch of salt
4-6 tbsp heavy cream
Instructions
Strawberry Olive Oil Cake
- Preheat the oven to 350. Grease and line a cake pan* see notes
- In a large bowl, combine the flour, sugar, salt, baking soda and powder. Whisk to combine.
- Add the olive oil to the dry mixture and whisk until combined.
- In a separate bowl combine the sour cream, milk eggs and vanilla. Mix until well and add to the dry ingredients. Toss the strawberries with a tablespoon of flour. Gently fold into the batter. Transfer the batter the prepared pan.
- Bake for 20-25 minutes for mini loafs, 35-40 minutes for 8 inch cake, or until a cake tester comes out clean. Allow to cool in the pan for 15 minutes before transferring to a cooling wrack to cool completely.
Lemon Verbena Buttercream
- Melt the butter in a small pot. Turn off the heat and add the lemon verbena leaves. Allow to infuse for 15 minutes. Strain and refrigerate until solid, about 40 minutes. This can also be done ahead of time and stored in the fridge- allow to come to room temp before making the buttercream.
- Cream together the powdered sugar and butter until smooth.
- Add the salt and heavy cream and beat until light and fluffy, about 2 minutes. Frost!
Notes
Baking Pans and Times
Mini Loaf Pan- 20-25 minutes
9 by 5 inch loaf pan- 50 minutes
8 inch cake pan 35-40 minutes
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