algae oil lemon cake

+ Bourbon Vanilla Bean Whipped Cream

This bright, summer-y cake is a refreshing dessert in the Texas heat! Made with Algae Cooking Club’s Algae Oil, you get the best of both worlds with a butter-y flavor and the tender benefits of an oil-based cake. Topped with fresh fruit, flaky sea salt, and an extra drizzle of algae oil, this is super simple to make with an impressive result.

At The Store

For The Cake

• 2 cups of all-purpose flour

• 2 tsp of baking powder

• 1/2 tsp of kosher salt

• Zest + juice of 2 large lemons

• 3/4 cup of granulated sugar

• 3/4 cup of Algae Cooking Club Algae Oil

• 2 eggs

• 1/2 cup of plain greek yogurt or sour cream

• 1 tsp of vanilla extract

For The Whipped Cream Topping

• 2 cups of heavy cream

• 1 tsp of vanilla bean paste or 1 vanilla bean

• 2 tbsp of powdered sugar

• Pinch of salt

• Fresh fruit to top

Easy Swaps

• Make it gluten free by swapping AP flour for almond flour

• Keep it seasonal and top with whatever fruit is in season (cherries and strawberries are best right now)

In The Kitchen

• Preheat your oven to 350 degrees and line an 8-inch cake pan with parchment paper and coat with algae oil

• Combine flour, baking powder, and salt in a small bowl; Set aside

• Whisk sugar, lemon juice + zest, and algae oil in a separate large bowl until sugar is dissolved (this allows for a tender crumb after baking and for the lemon flavor to really shine)

• Crack eggs in one at a time and whisk until combined; Whisk in vanilla and green yogurt/sour cream

• Fold in dry ingredients until no flour streaks remain

• Pour into prepared pan and bake for 20-25 minutes or until a toothpick comes out clean

• While the cake is baking, whip your cream! In a stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form and then add powdered sugar, vanilla bean, and salt quickly stirring to combine

• Allow cake to fully cool and top with whipped cream, fresh fruit, a drizzle of algae oil, and flaky sea salt - enjoy!