Spring Lemon Olive Oil Cake

Preheat the oven to 325° F and grease two 8” cake pans with a thin layer of olive oil. Place a circle of parchment paper on the bottom of each cake pan. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of a stand mixer fitted with the whisk attachment, combine sugar, eggs, and lemon zest. Whip on medium speed for 30 seconds to 1 minute, until mixture is very well combined.

Add the lemon juice, yogurt, and St. Germaine and mix again briefly until just combined. With the mixer running on low speed, gradually stream in the olive oil, mixing until emulsified. 

Remove the bowl from the mixer and add the dry ingredients. Gently whisk by hand until batter is smooth and no flour streaks remain. 

Divide the batter between the prepared pans and bake for 25-30 minutes, until cakes are deeply golden and the top springs back when touched. Let cakes cool in the pan for 30 minutes before inverting and placed on a cooling rack.

Place the lemon juice and water in a medium saucepan and bring to a simmer over medium heat. 

While the liquid is heating, combine sugar, egg yolks, and lemon zest in a large bowl. Whisk to form a smooth paste. 

When the liquid begins to bubble, carefully stream it into the egg yolk mixture, whisking continually. 

Transfer the mixture back to the saucepan and return to the heat. Cook, stirring continually, until the mixture begins to boil. Boil for 1-2 minutes until thickened. 

Strain the curd through a sieve into a clean bowl. Whisk in the olive oil and then cover with plastic wrap and chill for at least 3 hours. 

Combine mascarpone, heavy cream, powdered sugar, vanilla, and salt in the bowl of stand mixer fitted with the whisk attachment. 

Mix on medium low speed until soft peaks form. Place in the refrigerator until you’re ready to assemble the cake. 

In a medium bowl, stir together strawberries, sugar, and St. Germaine. Let macerate for 30 minutes. 

When you’re ready to assemble, place one of the cake layers on a serving platter or cake stand. Spread half of the lemon curd in an even layer over the top of the cake and then dollop half of the mascarpone cream on top. Smooth to the edges of the cake and then top with half of the macerated strawberries. 

Place the remaining cake layer on top of the berries, top with the rest of the lemon curd, the remaining mascarpone cream, and the rest of the strawberries. Drizzle with more Monini GranFruttato Extra Virgin Olive Oil just before serving.