Lemon olive oil cake

Ingredients:

• 1 package 425 gr. yellow sponge cake mix
• Large eggs as recommended on the biscuit package
• Olive oil (preferably fruit-flavored), as recommended on the biscuit packaging
• Zest of 2 lemons (about 2 tbsp) + 2 tbsp juice (from about half a lemon)
• 1 cup powdered sugar
• 1 cup raspberries

Preparation:

1. Preheat oven to 350°F (160°C). Spray a 9-inch (22 cm) cake pan with cooking spray and line the bottom with parchment paper.
2. Mix the sponge cake dough according to package directions, substituting olive oil for the vegetable oil or butter. Stir in the lemon zest.
3. Pour the batter into the prepared pan. Bake until golden brown and a tester inserted into the center comes out clean, about 40 minutes. Cool completely in the pan, about 20 minutes. Turn the cake out onto a cake stand or plate and remove the parchment.
4. Mix powdered sugar and lemon juice to create a smooth, runny glaze. Pour the glaze into the center of the cake and spread it to the edges, allowing it to drip down the sides. Arrange or sprinkle raspberries in the center of the cake and serve.