Italian Lemon Olive Oil Cake

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1 cup Meyer Lemon Infused Olive Oil
3 eggs
1 1/3 cup milk, almond milk or other milk substitute 
1 tablespoon fresh lemon juice
2 tablespoons fresh lemon zest
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher Flake Sea Salt

Lemon Vanilla Cream Cheese Frosting: *To make Mediterranean Diet Compliant leave off frosting*

1/2 cup (1 stick) butter softened
1 - 8 ounce package cream cheese softened
4 cups powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest plus more for garnish
1 teaspoon Madagascar Bourbon Islands Vanilla Extract


Preheat oven to 325 degrees F.

In a large mixing bowl, add oil, eggs, milk, lemon juice, and lemon zest. Mix on medium 2 minutes until light and creamy.

In a medium bowl, add sugar, flour, baking powder, baking soda, and salt and mix well. Stir into egg mixture and fold.

Spray two 9-inch cake pans with nonstick cooking spray. Place batter into baking pans and bake for 30-36 minutes. Cool.

To make frosting  

In a large bowl, cream together butter and cream cheese for 4-5 minutes on medium 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. Place one layer on cake stand and spread frosting on top, then dollop lemon curd on top just up to but not over the edge. Place other cooled cake layer on top and spread frosting over entire cake. Garnish with lemon zest and fresh lemon slices and berries if desired.

Move to the refrigerator and chill for 30 minutes before serving.


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