- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the Cake:
- 1 1/2 cups + 2 tablespoons flour
- Pinch of Kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 cups + 1 tablespoon sugar
- 7 ounces (14 tablespoons) unsalted butter, softened
- 4 large eggs
- 2 ounces (5 1/2 tablespoons) Leccino Extra Virgin Olive Oil
- 1/4 cup + 2 tablespoons sugar
- For the Coffee Cream:
- 2 cups heavy whipping cream
- 3 ounces dark-roasted whole coffee beans, about 1 1/3 cup
- Place sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed- stopping to occasionally scrape- until mixture is a yellowish cream color with a light, almost fluffy texture, about 5 mintues.
- While cakes are baking or just before serving, strain out and discard coffee beans. Whip to stiff peaks and refrigerate until ready to use.
- For the cakes: With rack in the center, preheat oven to 325 F. Coat a loaf pan or Bundt pan generously with pan spray. Sift together the flour, salt and baking soda; set aside.
- To make the coffee cream: combine 1 cup of cream, the sugar and coffee beans in a small pot then bring to a boil. Remove from heat, scrape cream and coffee beans into a large bowl, then place bowl in an ice bath for 30 minutes. Add second cup of cream, cool completely in the refrigerator.
- Continue to beat as you add the eggs one at a time, occasionally scraping sides of the bowl; fully incorporate before adding the next egg. With machine running, add olive oil, lemon juice, and vanilla extract- mix until well combined.
- Add dry ingredients to butter-egg mixture; mix on medium-low speed just until combined-do not overmix. Be sure to scrape the bottom of mixing bowl where flour tends to collect. Fill prepared pan and bake for 55 to 70 minutes or until a skewer inserted into the center comes out clean. Set aside to cool slightly before turning cake out of the pan. Serve with Coffee Cream.