Lemon Olive Oil Cake with Plum Whipped Cream
Lemon Olive Oil Cake with Plum Whipped Cream

Lemon Olive Oil Cake with Plum Whipped Cream

Level: Medium | Prep Time: 20 min | Cook Time: 45 min | Serves: 9-inch cake

Bright, citrusy, and perfect for late summer, this Lemon Olive Oil Cake pairs a tender, lightly sweet crumb with creamy Sweet Basil Plum Jam whipped cream. Made with Pasolivo Lemon Olive Oil, fresh lemon juice, and zest, then finished with seasonal plum and basil, it’s an elegant dessert that’s simple enough for any occasion.

Ingredients

Cake Ingredients:

Whipped Cream Ingredients:

Optional Topping Ingredients:

  • 1 fresh plum, sliced
  • 1–2 sprigs of fresh basil

Preparations

  1. Preheat the oven to 350°F. Lightly oil a 9-inch cake pan with Pasolivo Lemon Olive Oil.
  2. Using a stand or hand mixer, beat the eggs and sugar on high speed for 5–7 minutes, or until the mixture is fluffy and has doubled in volume.
  3. While the eggs and sugar are mixing, whisk together the cake flour, baking powder, and Pasolivo Kosher Flake Sea Salt in a separate bowl. Set aside.
  4. Using a rubber spatula, gently fold the Pasolivo Lemon Olive Oil, lemon juice, and lemon zest into the egg mixture. Add the dry ingredients and gently fold until just combined. Do not overmix.
  5. Pour the batter into the prepared cake pan. Gently tap the pan on a solid surface to release any large air bubbles.
  6. Bake for 40–45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
  7. Remove from the oven and let cool in the pan for 10 minutes. Gently run a butter knife around the edges of the cake to release it from the pan. Transfer to a wire rack and allow to cool completely.
  8. While the cake is cooling, whip the heavy whipping cream and powdered sugar together in a small bowl until soft peaks form. Gently fold in the Sweet Basil Plum Jam until fully combined.
  9. Once cooled, transfer the cake to a cake stand or serving platter.
  10. Spoon the whipped cream over the top, spreading gently as needed to cover the cake. Top with fresh plum slices and basil sprigs before serving.
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