Citrus Olive Oil Cake
Ingredients:
- 2 cups all purpose flour
- 1½ cup granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 3 large eggs
- 1 cup whole milk
- 1 cup olive oil
- 1½ Tbsp orange and lemon zest, grated
- ⅓ cup fresh squeezed orange and lemon juice
For The Whipped Cream :
- 1 cup heavy whipping cream
- ¼ cup mascarpone (optional)
- 2 Tbsp powdered sugar
Directions:
- Hear the oven to 350 degrees. Oil a 9 inch pan and line the bottom with parchment paper.
- In a large bowl whisk together the flour, sugar, baking soda, baking powder and salt. In another bowl, whisk together the eggs, milk, zest, juice, and olive oil. Ad the dry ingredients into the liquid ingredients, whisk to combine.
- Transfer the batter to the prepared cake pan and sprinkle with a tablespoon of sugar.
- Bake for 45-50 minutes. The top should be golden and a cake tester should come out clean. Transfer to a wire rack and allow it to cool for 20 minutes in the pan. Run a knife around the edges and invert onto the rack for further cooling.
- For the whipped cream, place the cream, mascarpone, and sugar in the bowl of an electric mixer and beat on medium-high until soft peaks form.
- When ready to serve, spoon the whipped cream onto the cake smooth leaving the edges exposed. Top with citrus slices and a grating of zest.
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