Lemon Olive Oil Cake Recipe

Lemon Olive Oil Cake is a bright, flavorful dessert that combines the richness of olive oil with the zesty freshness of lemons. This cake is a beautiful blend of moist texture, delicate flavors, and a tangy filling that will have everyone coming back for seconds. The addition of olive oil not only creates a tender crumb but also adds a subtle depth of flavor that makes this cake stand out from traditional butter-based cakes. Whether you’re celebrating a special occasion or simply looking to indulge in something sweet, this cake is the perfect choice.

This Italian-style lemon olive oil cake is made from simple yet high-quality ingredients, including fresh lemon juice, lemon zest, and olive oil, creating a dessert that’s both flavorful and fragrant. The creamy lemon vanilla cream cheese frosting enhances the cake’s tangy lemon notes while offering a rich, smooth finish. Topped with lemon zest, blackberries, and fresh mint, this cake is as visually stunning as it is delicious.

Why You’ll Love This Recipe

1. Unique Flavor Combination

The olive oil adds an extra level of flavor that complements the bright, tart lemon perfectly, making it unlike any other cake you’ve had before.

2. Moist and Tender Cake

Thanks to the olive oil, this cake remains incredibly moist and tender, giving you a melt-in-your-mouth experience with every bite.

3. Lemon Curd Filling

The tangy lemon curd filling adds a delightful burst of citrus flavor, balancing the sweetness of the cake and frosting.

4. Creamy, Decadent Frosting

The rich lemon vanilla cream cheese frosting provides a smooth, indulgent topping that enhances the cake’s citrus flavors without overpowering them.

5. Perfect for Any Occasion

This cake is versatile enough for casual gatherings, family celebrations, or elegant events, making it a go-to dessert for any occasion.

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Ingredients

For the Cake:

• Extra virgin olive oil or canola oil
• Eggs
• Whole milk
• Fresh lemon juice
• Fresh lemon zest
• Sugar
• Flour
• Baking powder
• Baking soda
• Salt

For the Filling:

• Lemon curd (1 to 2 cups)

For the Lemon Vanilla Cream Cheese Frosting:

• Butter (softened)
• Cream cheese (8 ounces, softened)
• Powdered sugar (may need 1/4 cup more depending on consistency)
• Fresh lemon juice
• Lemon zest (plus more for garnish)
• Pure vanilla extract or vanilla beans (optional)

For the Garnish:

• Lemon zest
• Blackberries
• Mint leaves

Variations

• Flavored Frosting: If you prefer a different flavor profile, consider swapping the lemon frosting with orange or raspberry cream cheese frosting.
• Add Berries: Fold fresh berries like raspberries or blueberries into the cake batter for an extra fruity twist.
• Gluten-Free Option: Use a gluten-free flour blend instead of regular flour to make the cake gluten-free.
• Vegan Version: Substitute the eggs with flax eggs, and use dairy-free cream cheese and butter for a vegan-friendly version of this cake.

How to Make the Recipe

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.

In a large bowl, whisk together the olive oil, eggs, whole milk, fresh lemon juice, and lemon zest until well combined. In a separate bowl, mix together the sugar, flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and evenly mixed.

Step 2: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Frosting

While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired consistency. Add the fresh lemon juice, lemon zest, and vanilla (if using), and continue to beat until the frosting is light and fluffy.

Step 4: Assemble the Cake

Once the cakes have cooled, spread a layer of lemon curd on top of one of the cakes. Place the second cake on top, then cover the entire cake with the lemon vanilla cream cheese frosting, smoothing it out with a spatula.

Step 5: Garnish and Serve

Garnish the top of the cake with additional lemon zest, fresh blackberries, and mint leaves for a beautiful and fresh presentation.

Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your butter and cream cheese for the frosting are softened to room temperature for the smoothest texture.
• Don’t Overmix the Batter: Overmixing the cake batter can result in a dense cake. Mix until just combined for the best texture.
• Lemon Curd: If you’re using store-bought lemon curd, ensure it’s a high-quality brand. Alternatively, you can make your own lemon curd for a homemade touch.
• Test for Doneness: Oven temperatures can vary, so check the cakes a few minutes before the suggested baking time to prevent overbaking.

How to Serve

This Lemon Olive Oil Cake is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It also pairs wonderfully with a cup of tea or a glass of sparkling wine, making it a great choice for afternoon tea or special gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will stay fresh and moist due to the olive oil and cream cheese frosting.

Freezing

You can freeze the cake for up to 2 months. Wrap the cooled cake layers tightly in plastic wrap and foil, then place in a freezer-safe bag. Thaw the cake overnight in the refrigerator before frosting and serving.

Reheating

If you prefer to enjoy your cake slightly warm, you can reheat individual slices in the microwave for 10-15 seconds, just be sure not to overheat it.

FAQs

1. Can I use a different type of oil?

Yes, you can substitute the olive oil with canola oil, vegetable oil, or any mild-flavored oil, but olive oil will give it a unique depth of flavor.

2. Can I use bottled lemon juice instead of fresh?

For the best flavor, fresh lemon juice and zest are recommended, but bottled lemon juice can be used in a pinch.

3. Can I make this cake in advance?

Yes, you can make the cake ahead of time and freeze it for later. Just frost it after thawing.

4. Can I use a different frosting?

Yes, you can substitute the cream cheese frosting with a buttercream frosting or whipped cream for a lighter alternative.

5. How do I make sure the cake layers don’t stick to the pan?

Grease the pans well and dust them with flour, or use parchment paper liners to ensure the cakes come out easily.

6. Can I make this cake gluten-free?

Yes, use a gluten-free flour blend to make the cake gluten-free. Be sure to check the other ingredients for hidden gluten.

7. Can I add more lemon flavor to the cake?

For an extra burst of lemon, add more lemon zest to the batter or increase the lemon juice in the frosting.

8. Is this cake suitable for a special occasion?

Yes, this cake is perfect for birthdays, holidays, or any special gathering. It’s both elegant and delicious.

9. Can I use a different fruit curd for the filling?

Yes, you can substitute lemon curd with orange, lime, or raspberry curd for a different flavor profile.

10. How can I adjust the sweetness of the cake?

If you prefer a less sweet cake, reduce the amount of sugar slightly in the cake batter or frosting.

Conclusion

Lemon Olive Oil Cake is a showstopper dessert that combines the bold flavors of lemon and olive oil with a rich, creamy frosting and tangy lemon curd filling. With its moist texture and vibrant citrus flavor, it’s perfect for any occasion—whether it’s a family celebration or a special treat for yourself. This cake is sure to become a favorite in your baking repertoire!

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