Italian Lemon Olive Oil Cake

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Italian Lemon Olive Oil Cake may sound a bit odd, but it’s delectable. This moist, delicate cake doesn’t really need frosting, and I have skipped the lemon curd filling each time I’ve made it, either combination or lack there of is outstanding. If you’re a fan of citrus flavors, this is a great dessert choice! And, you can switch out the lemon for any other citrus that you have on hand.

I had seen Olive Oil Cake a number of times in a short amount of time so I figured I had to check it out. I used a recipe from Modern Honey and didn’t change anything with the exception of omitting the lemon curd. It’s also great without frosting, although I’m not sure why you’d skip the creamy goodness. If you do skip the filling and frosting, you can bake this in a sheet pan and dust the top with powdered sugar.

I’ve made this recipe for birthdays, company, and to take to dinner parties. It’s been a hit every time. It might be the first time your guests try an olive oil cake, assure them that it’s scrumptious.

Italian Lemon Olive Oil Cake

Vickie Young

Italian Lemon Olive Oil Cake is moist and delicate, flavorful and creamy. Great plain, without filling or frosting but a showstopper frosted. The lemon is bright and can be switched out for any other citrus to fit your taste.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Chill for 20-30 minutes before serving to let frosting set up 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine Italian

Ingredients

  

Ingredients

Italian Lemon Olive Oil Cake:

• 1 cup Extra Virgin Olive Oil
• 3 Eggs
• 1 1/3 cup Whole Milk
• 1 tbsp Fresh Lemon Juice
• 2 tbsp Fresh Lemon Zest
• 2 cups Sugar
• 2 cups Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp 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 tbsp Fresh Lemon Juice
• 1/2 tsp Lemon Zest plus more for garnish
• 1 tsp Pure Vanilla or Vanilla Beans optional

Garnish:

• Lemon Zest optional

Instructions

 

Directions

• Preheat oven to 325 degrees.
• 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 completely.

To make frosting:

• In a 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.

To assemble cake:

• 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. Repeat if using 3 layers.
• 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 the frosting set up.

Keyword Cake, Dessert, Lemon, recipe