Raspberry & Lemon Olive Oil Cake

1: Add dry ingredients to a bowl (flour, sugar, baking powder, baking soda, salt) and mix to combine.

2: Add olive oil, eggs, greek yogurt, fresh raspberries, lemon zest, and lemon juice, then stir to combine.

3: Lightly grease a 9-inch cake pan and line with parchment paper.

4: Pour the cake batter into the pan, dollop with raspberry jam, and create a pattern with a knife.

5: Bake at 350°F for 35-40 minutes or until a knife inserted comes out clean.

6: Allow to cool for 10 minutes, then flip upside down and remove parchment paper. Cool fully.

7: Decorate with powdered sugar, fresh raspberries, lemon slices, and mint leaves.