Italian Lemon Olive Oil Cake

Ingredients

• 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

• 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.

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:

• 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 the 

• Remove cakes from pan. frosting set up.

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