Mulberry Olive Oil Cake: Velvety Crumb

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Create a well in the center of the dry ingredients and pour in the olive oil, eggs, yogurt, vanilla, and lemon zest. Whisk until the batter is smooth and pale.
4. Toss the fresh mulberries with a pinch of flour, then gently fold them into the batter using a spatula until just incorporated.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
7. Whisk together the powdered sugar and lemon juice until smooth, then drizzle the glaze over the slightly warm cake.