Olive Oil Cake with Whipped Maple Crème Fraîche and Pomegranate | Natalie Cooks

Ingredients

• 1 ½ cups (326g) olive oil
• 3 large eggs
• 1 ¼ cups (302g) whole milk
• Zest + juice of 1 lemon ((about 3 tbsp juice))
• Zest of 1 orange
• 1 ¼ cups (253g) cane sugar
• 2 cups (245g) flour
• 1 tsp kosher salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 cup (8 oz) heavy cream
• 1 cup (8 oz) crème fraîche*
• 1-2 tbsp maple syrup
• 1 tsp vanilla bean paste or 1 vanilla bean, (seeds removed (optional))
• ½ cup pomegranate seeds
• No springform pan? ~ Bake in two 8x8-inch pans and cut the bake time in half.