Lemon Olive Oil Cake with Earl Grey Whipped Cream

Preheat oven to 325 F. Generously oil a Loaf Pan and line with parchment paper.

In a mixing bowl, combine sugar and lemon zest. Rub the zest and sugar between your fingers to release the oils and break up the clumps of zest. Add baking powder and salt and whisk to combine.

Add eggs and vanilla and beat with a hand or stand mixer for 3-5 minutes or until batter is lightened in colour.

With the mixer running on low, slowly drizzle in olive oil until fully emulsified.

Mix in half of the flour, followed by half of the yogurt, scraping down the sides of the bowl as needed. Add remaining flour, and once almost incorporated, add the rest of the cream and lemon juice and mix until just combined.

Pour batter into prepared loaf pan.

Bake for 55 to 65 minutes or until top is golden brown and a skewer inserted at comes out clean.

Combine heavy cream and tea bags in a jar and let steep for at least 24 hours, then discard tea bags.

In a large bowl, whip together infused heavy cream, mascarpone and icing sugar until stiff peaks form, then spread thickly on cake.

Decorate cake with edible flower sprinkles, if using.