By CountryLiving
Prep time: 15 mins
Cook time: 24 mins
Total time: 39 mins
A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.
Author: Melissa Stadler, Modern Honey
Recipe type: Dessert
Serves: 8
Ingredients
- Italian Lemon Olive Oil Cake:
- 1 cup Extra Virgin Olive Oil (or Canola Oil)
- 3 Eggs
- 1⅓ cup Whole Milk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Fresh Lemon Zest
- 2 Cups Sugar
- 2 Cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- Filling (optional):
- 1 cup Lemon Curd
- Lemon Vanilla Cream Cheese Frosting:
- ½ cup Butter
- 1 - 8 ounce package Cream Cheese, softened
- 4 cups Powdered Sugar (may need ¼ cup more depending on consistency)
- 1 Tablespoon Fresh Lemon Juice
- ½ teaspoon Lemon Zest (plus more for garnish)
- 1 teaspoon Pure Vanilla or Vanilla Beans
- Garnish:
- Lemon Zest
- Blackberries
- Mint
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Instructions
- Preheat oven to 325 degrees.
- In large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 8 or 9 inch cake pans with nonstick cooking spray. Place batter into baking pans and bake for 20-26 minutes or until toothpick comes out clean. Cool.
- For frosting:
- In large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.
- Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.
- Optional: Spread lemon curd on first cake layer and then top with frosting.
- Let chill for 20-30 minutes to let frosting set up.
