Lemon Olive Oil Cake + Strawberry Cream

It's Gemini Season folks - and when your girlfriend’s birthday is 3 days before your own birthday… that calls for a BIG OLE’ celebration.

We wanted something ‘summery’… so this Lemon Olive Oil Cake + Strawberry Cream was in the cards.

Legit, this cake is some of the best I've ever had, so much lemon punch, and it's extremely moist. The strawberry cream is light, and adds a smooth berry-flavor from the strawberry purée. This is a sweet treat for any occasion!

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Lemon Olive Oil Cake:

• 2 large eggs

• 1 cup granulated sugar

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• ⅔ cup olive oil

• 4 teaspoons finely grated lemon zest

• ½ cup fresh squeezed lemon juice

• ½ cup almondmilk

• 1 teaspoon vanilla extract

Strawberry Cream:

• 1 cup heavy whipping cream, cold

• ¼ cup powdered sugar

• 5 Tablespoons strawberry puree

  *(I made my own using frozen strawberries, and 3 tbs of sugar, in a pan over heat - until it becomes a jelly type substance. Then blend it until liquified)

OPTIONAL: Fresh Strawberry layer - cut thin slices of strawberries, and macerate in fridge.

Cake:

1. Preheat oven to 350°F. Grease two 9-inch cake pans and line bottoms with parchment paper. Set aside.

2. In the bowl of a stand mixer fitted with whisk attachment, beat eggs and sugar until pale, about 5-7 minutes. Beat until mixture can form thick ribbons. *(Alternatively, use an electric hand mixer.)

3. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. In another bowl, mix together olive oil, lemon zest, lemon juice, buttermilk, and vanilla. Set aside.

4. With the mixer running on slow speed, alternate adding the dry and wet ingredients in three additions. Start and end with the dry. Scrape down sides of bowl as needed. Mix until just combined. Be careful not to overmix.

5. Divide batter evenly among prepared cake pans. Bake for 20-25 minutes until toothpick inserted in center of cake comes out clean. Cool cakes in pan for 10 minutes. Run mini offset spatula along edges of cake. Invert and unmold cakes. Cool cakes to room temperature on wire racks.

Strawberry Cream:

1. Using a whisk or an electric hand mixer, beat cold whipping cream to soft peaks. Add powdered sugar and strawberry puree. Continue to beat to medium peaks. Cover and keep chilled in the fridge until ready to use. Whisk cream to revitalize before assembling cake.

   *(I placed the cream in the freezer for 15min. prior, to ensure it was extra chilled)

Assembly:

1. Place one cake layer on serving plate. Spread about 1/4 of strawberry cream over cake layer. Then add the layer of macerated strawberries, and another thin layer of whipped cream. Place second cake layer on top. Spread another 1/4 of cream over cake. Use the remaining 1/4 strawberry cream to make a light crumb coat around the sides of the cake (any leftover, add to the top of the cake).

2. Feel free to add fresh strawberries, or decor to the top… Otherwise, slice up and enjoy!