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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