Italian Lemon Olive Oil Cake
User Reviews
5
Italian Lemon Olive Oil Cake
Description
The Italian Lemon Olive Oil Cake uses olive oil as a fat component, combining it with eggs, whole milk, and freshly squeezed lemon juice and zest to deliver moisture and citrus brightness. Sugar and flour are creamed and folded in along with leavening agents baking powder and baking soda, along with salt, ensuring a well-risen, tender crumb once baked.
After baking in round pans, the cake layers are cooled and stacked with a lemon vanilla cream cheese frosting that is creamy and slightly tangy, made by combining butter, cream cheese, powdered sugar, lemon juice, zest, and vanilla. Optionally, a layer of lemon curd can be added beneath the frosting for extra lemon flavor and richness. The final touch of fresh blackberries and lemon zest garnish adds a contrast in color and slight tartness.
The cake slices well and is suitable as a dessert or for celebratory occasions. Serving it slightly chilled enhances the frosting texture. Because of the lemon and oil combination, the cake stays moist and flavorful even after a day.
Referencing the blog post for additional details can provide guidance on possible ingredient substitutions or troubleshooting if needed.
Ingredients
Italian Lemon Olive Oil Cake:
- 1 cup extra virgin olive oil or Canola Oil
- 3 egg
- 1 1/3 cup milk whole
- 1 Tablespoon lemon juice fresh
- 2 Tablespoons lemon zest fresh
- 2 Cups sugar
- 2 Cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Filling:
- 1 to 2 cups lemon curd
Lemon Vanilla Cream Cheese Frosting:
- 1/2 cup butter softened
- (1) ounce cream cheese softened, package
- 4 cups powdered sugar may need 1/4 cup more depending on consistency
- 1 Tablespoon lemon juice fresh
- 1/2 teaspoon lemon plus more for garnish, zest
- 1 teaspoon pure vanilla extract optional, or vanilla beans
Garnish:
- lemon zest
- blackberry
- 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:
- 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. 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.
Notes
- Use fresh lemon juice and zest for best citrus flavor in both the cake and frosting.
- Chill the frosting before assembling to make spreading easier.
- The optional lemon curd filling adds a vibrant, tangy layer—spread it thinly for balance.
- Store the assembled cake chilled and consume within a few days for freshness.
User Reviews
Overall Rating
5
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