Lemon Olive Oil Cake with Elderberry Infused Maple Syrup

This moist and flavorful cake brings together the bright zest of lemon with the richness of olive oil. Blending simple ingredients like flour, Greek yogurt, a hint of lemon juice and zest, it's an easy-to-make treat for your next holiday party!

Topped with a velvety whipped cream infused with Elderberry Maple Syrup and a touch of vanilla bean, this cake strikes a perfect balance. Whether for a cozy afternoon or a special occasion, this cake promises a burst of delightful flavors that everyone will love. 

Ingredients (cake):

• 1 ¼ cup all-purpose flour
• ⅔ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup olive oil
• ½ cup Greek yogurt
• 2 large eggs
• 3 tablespoons lemon juice
• Zest of one lemon

Ingredients (whipped topping)

• 1 cup of heavy cream
• 2 tablespoons of Elderberry Infused Maple Syrup
• ½ vanilla bean (seeds scraped)
• ⅛ teaspoon salt

Method (cake):

1. Preheat the oven to 350ºF and oil a 9” pan.
2. Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
3. In a separate bowl, mix together olive oil, Greek yogurt and eggs. 
4. Create a well in the flour mix and whisk the wet ingredients into the flour mixture. 
5. Add lemon juice and zest. Stir until completely combined.
6. Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Allow to cool before adding the whipped topping.

Method (whipped topping):

1. Add heavy cream, salt and maple syrup to the mixing bowl.
2. Remove the seeds from the vanilla bean and add to the mixing bowl. 
3. Beat until the cream reaches soft peaks. 

Enjoy!