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lemon olive oil cake with lemon cream

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Ingredients

  • 2 eggs
  • 1 tsp kosher salt
  • 1 cup sugar (189 gr)
  • 2 cups flour (250 gr)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2/3 cup olive oil
  • 4 tsp finely shredded lemon peel
  • 1/2 cup lemon juice
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • LEMON CREAM;
  • 1 cup ice cold whipping cream
  • 2 tbl powdered sugar
  • 1 tbl finely shredded lemon peel
  • 2 tbl lemon juice

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

preheat oven to 350. grease 3 6x2 inch round cake pans. line bottom of pans with parchment, grease, set aside.
in a lg bowl beat eggs and sugar with a mixer on med about 5 min or until pale and thick ribbons form.
in another lg bowl whisk together flour, salt, baking powder, baking soda. in a med bowl combine olive oil, lemon peel,lemon juice, and buttermilk.
beat vanilla into egg mixture on low speed. with mixer on low, add dry and wet ingredients in 3 additions, starting with dry and ending with wet. after last addition turn mixer off and whisk until combined.
divide batter between pans, filling each with 1 2/3 cups batter. bake 20-25 min or until pick comes out clean. remove, cool in pans on rack 10 min. remove from pans, cool. frost with lemon cream between layers and on top. on sides spread a thin crumb coat of cream.

LEMON CREAM;
in bowl beat all ingredients until soft peaks form. makes 2 cups.

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