Raspberry Jam Cake

Uses Pyrex® 8”x8” Deep Baking Dish

Makes 1 cake


This cake is the modern-day Pyrex® version of a pound cake. Instead of butter, this uses heart healthy olive oil and bright raspberry jam. This cake is lovely for breakfast, as an afternoon snack or as dessert after dinner.

Raspberry cake in an 8 x 8 Pyrex Deep baking dish

3 cups all purpose flour

1 ½ cups sugar

1 ½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ cups extra virgin olive oil

1 ½ cups milk

6 eggs

Zest and juice from 2 grapefruits

1 jar raspberry jam

½ cup powdered sugar

1 lemon, juiced

Fresh raspberries, optional garnish


Preheat oven to 350° F. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, olive oil, milk, eggs, zest and juice until smooth.

Spray Pyrex® 8”x8” Deep baking dish and add batter. Then add jam, using a knife to swirl into the batter. Bake for 45-50 minutes until golden brown and set in the center.

Cool completely and, in a small bowl, whisk together powdered sugar and lemon juice. Pour over cooled cake and top with fresh raspberries.

Top shot of the raspberry cake in the 8 x 8 baking dish