Italian Lemon Olive Oil Cake
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.
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.