Lemon Olive Oil Cake Basil Scented Whipped Cream

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For the Cake

Preheat oven to 350 degrees

Ingredients:

• 1 ½ cups All purpose flour
• 1 cup Semolina flour
• 1 cup Polenta
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 2 cups Granulated sugar
• 4 Large eggs
• 1 cup Good quality olive oil
• ¼ Fresh lemon juice
• The zest of 2 lemons
• 1 ½ teaspoons Vanilla extract or paste (I prefer paste)
• 1 teaspoon Fresh rosemary chopped fine
• 1 cup Fat free Yogurt

Sift flours, salt, baking powder, baking soda, into a medium sized mixing bowl. Stir in the polenta. In the bowl of a mixer fitted with a paddle mix the sugar and the oil on a low speed until combined. Add the eggs to the oil and sugar mixture one at a time making sure each egg is incorporated before adding the next. Next add in the lemon juice, lemon zest, vanilla, and rosemary.

Next, add 1/3 the four mixture into the wet mixture and combine. Then, add 1/3 of the yogurt and mix until combined. Repeat in batched until fully blended.

At this point you can either pour batter into 1 10 inch buttered spring form cake pan, or into prepared muffin pans. Bake the cake for 45 minutes or until a toothpick comes out clean. Bake the muffins for 20-25 minutes or also until a toothpick comes out clean.

For the Whipped Cream

Ingredients:

• 2 cups Whipping cream
• 1 bunch fresh basil – reserve 10 or more leafs for garnish.

Place the whipping cream and basil in a mixing bowl and let sit in the refrigerator at least 4 hours or overnight.

Remove basil leaves from the mixing bowl and whip the cream until it forms stiff peaks.

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