Springtime Lemon Olive Oil Cake

Light and refreshing lemon olive oil cake, perfect for a springtime treat, topped with homemade whipped cream.

By @mersgoodeats

Original recipe source

Cook time: 45 minutes

Servings: 8

Ingredients

• 0.75 cup granulated sugar
• 2 tbsp lemon zest
• 2 egg
• 1 tsp vanilla extract
• 0.67 cup olive oil
• 1.75 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 0.75 cup whole milk
• 0.25 cup lemon juice
• 0 parchment paper
• 1 cup heavy whipping cream
• 0.5 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine 3/4 cup of granulated sugar and 2 tablespoons of lemon zest. Mix together with your hands until well combined.
3. Add 2 eggs and 1 teaspoon of vanilla extract to the bowl. Use a hand mixer on medium speed until the mixture is light in color.
4. Slowly add 2/3 cup of olive oil to the mixture while continuing to mix on medium speed for 2 minutes.
5. In another bowl, mix 1 3/4 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Add half of this dry mixture to the batter and mix until just incorporated.
6. Add in 3/4 cup of milk and 1/4 cup of lemon juice. Mix until well combined.
7. Add the remaining dry flour mixture and mix until just incorporated.
8. Transfer the batter to a lined 8x8 inch baking dish. Bake in the preheated oven for 44-46 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely.
10. To make the whipped cream, beat 1 cup of heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract together until soft peaks form.
11. Top the cooled cake with the homemade whipped cream and serve.