Lemon olive oil cake

Lemon Yogurt Cake
1½ cups (188 g) all-purpose flour
2 tsp baking powder
pinch of salt
1 cup (200 g) sugar
Zest from 1 lemon
½ cup (122 g) plain or Greek yogurt
3 large eggs, room temperature
¼ teaspoon vanilla extract
½ cup (110 g) avocado or olive oil .

Topping
1 cup cold heavy cream
2-3 powdered sugar
1 tsp vanilla

Preheat oven 350 F.
Whisk the flour, baking powder, and salt.
Rub the sugar and lemon zest together.
Add in the yogurt, eggs, and vanilla and whisk until combined.
Add in the flour mixture and stir until blended.
Add in the oil and mix well. The batter should be smooth and even.
Pour batter in prepared 9” pan.
Bake for 35 to 40 minutes until golden.
Cool on wire rack for 10 minutes before unmolding.

Add the cream, sugar (more or less, depending on how sweet you want it), and vanilla to the chilled bowl. Beat on medium speed until frothy and starting to thickened, about 2 minutes. Increase the speed to medium-high and beat until soft peaks form, 1 to 2 minutes.
Make sure cake fully cooled before adding whipped cream.
You can top it with lemon or any fruits.
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