Incredible Tasty Strawberry Olive Oil Cake

A tasty strawberry olive oil cake topped with creamy lemon verbena buttercream. Fresh, light, and perfect for any occasion.

This tasty, light, and flavourful Strawberry Olive Oil Cake is the perfect balance of fruity, moist, and fragrant, finished with a silky Lemon Verbena Buttercream that takes it to the next level. It’s a stunning dessert for spring and summer celebrations or simply for a weekend baking treat.

Ingredients

For the Strawberry Olive Oil Cake:

• 1½ cups (195g) plain/all-purpose flour
• ½ tsp salt
• ½ tsp baking powder
• ¾ tsp baking soda
• 1 cup (200g) sugar
• ½ cup (125g) olive oil
• ½ cup (120g) sour cream
• ½ cup (120g) whole milk
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup diced fresh strawberries
• 1 tbsp flour (for coating strawberries)

For the Lemon Verbena Buttercream:

• 1 cup (226g) unsalted butter
• ¼ cup fresh lemon verbena leaves (roughly chopped)
• 4 cups (480g) icing sugar, sifted
• Pinch of sea salt
• 4–6 tbsp cream (or use full-fat milk as an alternative)

Instructions

Bake the Strawberry Olive Oil Cake

Preheat your oven to 175°C and grease and line your chosen cake tin.

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Add the olive oil and mix until just combined.

In a separate bowl, whisk together the sour cream, milk, eggs, and vanilla extract, then pour this mixture into the dry ingredients and stir until smooth. Toss the diced strawberries with 1 tablespoon of flour to help prevent them from sinking, then gently fold them into the batter. Pour the mixture into your prepared tin and smooth the surface.

Bake for 20–25 minutes if using mini loaf tins, or 35–40 minutes for an 8-inch round tin, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for 15 minutes before transferring your cake to a wire rack to cool completely.

Make the Lemon Verbena Buttercream

To make the lemon verbena buttercream, start by melting the butter in a small saucepan over low heat. Once melted, turn off the heat and stir in the lemon verbena leaves.

Cover and let the mixture infuse for about 15 minutes. Strain out the leaves, then refrigerate the butter until it solidifies—this should take around 40 minutes.

Once firm, bring the butter back to room temperature. Using a stand mixer or hand mixer, cream the butter with the sifted icing sugar until light and fluffy.

Add a pinch of salt and 4 to 6 tablespoons of cream (or milk), then beat until the buttercream is smooth and spreadable. Once the cake is completely cool, generously frost with the lemon verbena buttercream.

Other Notes and Tips!

• Cake Tin Options: This recipe works well in a standard 8-inch round tin, mini loaf pans, or even as cupcakes. Adjust baking time accordingly.
• Make Ahead: The infused butter can be made a day in advance and stored in the fridge.
• Dairy-Free Option: Substitute sour cream and milk with dairy-free alternatives like coconut yoghurt and almond milk.
• Lemon Verbena: Check local garden centres or herb sections in New World, or Countdown.
• Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. Bring to room temperature before serving for the best texture.

Craving More Treats? Give these other recipes a try…

• Lemon Crinkle Cookies
• Banketstaaf
• Strawberry Lemon Curd Tarts

This recipe was found on Coco Et Sel