Login to Save Like

Ingredients

Serves 10 to 12

• FOR THE LEMON CAKE
• 7 tablespoons unsalted butter, melted, plus more, room temperature, for pan
• 1 3/4 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons double-acting baking powder
• 1 cup granulated sugar
• Zest of 2 lemons, very finely chopped
• 4 large eggs, room temperature
• 3 tablespoons milk, room temperature
• 1 tablespoon freshly squeezed lemon juice, (about 1/2 lemon)
• 2/3 cup extra-virgin olive oil
• 1 pint fresh raspberries
• FOR THE MERINGUE
• 1 large egg white
• 1 cup granulated sugar
• Confectioners' sugar, for dusting
• Mixed berries, such as raspberries, strawberries, or blueberries (optional)

Description

This Recipe Comes To Us Courtesy Of Master Pastry Chef Pierre Herme.

Martha Stewart