Italian Lemon Olive Oil Cake

Italian Lemon Olive Oil Cake

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.

Ingredients

Italian Lemon Olive Oil Cake:

• 1 cup Extra Virgin Olive Oil or Canola Oil
• 3 Eggs
• 1 1/3 cup Whole Milk
• 1 Tablespoon Fresh Lemon Juice
• 2 Tablespoons Fresh Lemon Zest
• 2 Cups Sugar
• 2 Cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt

Filling:

• 1 cup Lemon Curd
• Lemon Vanilla Cream Cheese Frosting:
• 1/2 cup Butter softened
• 1 - 8 ounce package Cream Cheese softened
• 4 cups Powdered Sugar may need 1/4 cup more depending on consistency
• 1 Tablespoon Fresh Lemon Juice
• 1/2 teaspoon Lemon Zest plus more for garnish
• 1 teaspoon Pure Vanilla or Vanilla Beans optional

Garnish:

• Lemon Zest
• Blackberries
• Mint

Instructions

1.     Preheat oven to 325 degrees.

2.     In a 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 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

3.     …………………………………………..

4.     …………………………………………………………….

Full instructions: Click here

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