This is the prettiest cake I have ever made hands down. It was the crowning achievement of a day of cooking on Easter this year. I wanted to do a big southern dinner for my family because we couldn’t have any outside celebrations. I knew after a heavy dinner of chicken and greens I needed a lighter then air dessert and this is it.

Ingredients

• 1 1/2 c. flour
• 1 c. sugar
• 1/2 c. olive oil
• 1/4 c. butter (room temperature)
• 1 c. buttermilk ( room temperature)
• 3 eggs (room temperature)
• 1/4 c. lemon juice
• 2 tbsp. lemon zest
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Icing

• 1 c. heavy cream
• 1/2 c. mascarpone cheese
• 2 tbsp. sugar

Directions

1. Preheat oven to 350 degrees and spray a 10 in cake pan with cooking spray or lightly oil the pan.
2. In the bowl of a stand mixer put your butter and sugar and whip till fluffy.
3. Add eggs in one at a time waiting till one is completely combined before you add the next one.
4. Add in olive oil and lemon juice and mix to combine.
5. In a separate bowl whisk together all your dry ingredients and zest.
6. Alternating between buttermilk and dry ingredients ending with the butter milk mix to combine. Don’t over mix.
7. Bake for 30 minutes till a knife comes out clean. Leave to cool for about 20 minutes.
8. After your cake is cooled and your mixing bowl is cleaned put all your icing ingredients into the bowl and whisk together until you get what resembles a stiff peak.
9. Put icing on only the top of the cake. Then decorate with glazed berries and mint if you like.