Preheat the oven to 350 °F (177 °C). Grease a 11-inch cake pan and set aside.
In a bowl whisk together the flour, baking powder and sugar. Set aside.
In a separate bowl whisk together the eggs, olive oil and greek yogurt until everything is well combined.
Pour the wet ingredients over the dry ingredients mixing until everything is just combined.
Add the lemon zest and raspberries and with the help of a spatula fold them into the batter.
Pour into the prepared cake pan and take to the oven, bake for 35 to 40 minutes or until done. Remove from the oven and transfer to a wire rack. Let it cool down completely before decorating.
Once the cake is no longer hot spread the whipped cream on top. Finish topping with the fresh raspberries and serve.
Notes
To make the whipped cream use 1 ½ cups cold heavy ceam with ¼ cup confectioners sugar and 1 tsp vanilla extract. Whip up until light and fluffy.Use a fruity and delicate olive oil with a subtle flavor profile.You can sub the raspberries for strawberries too, it’s just as delicious.