Description
This Italian Lemon Olive Oil Cake is a light, moist, and flavorful cake with a rich lemon taste, complemented by a luscious lemon curd filling and topped with a creamy lemon vanilla cream cheese frosting. Garnished with fresh lemon zest, blackberries, and mint, it’s the perfect dessert for any occasion!
Ingredients
Scale
- For the Cake:
- 1 cup Extra Virgin Olive Oil or Canola Oil
- 3 Eggs
- 1 ⅓ cups Whole Milk
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- For the Filling:
- 1 to 2 cups Lemon Curd
- For the Lemon Vanilla Cream Cheese Frosting:
- ½ cup Butter, softened
- 1 (8-ounce) package Cream Cheese, softened
- 4 cups Powdered Sugar (may need ¼ cup more depending on consistency)
- 1 tablespoon Fresh Lemon Juice
- ½ teaspoon Lemon Zest (plus more for garnish)
- 1 teaspoon Pure Vanilla or Vanilla Beans (optional)
- For the Garnish:
- Lemon Zest
- Blackberries
- Mint
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Make the Cake Batter:
- In a large bowl, whisk together the olive oil (or canola oil) and sugar until smooth and well combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the whole milk, fresh lemon juice, and lemon zest, mixing until everything is well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Cake:
- Divide the cake batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Lemon Vanilla Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition until the frosting reaches your desired consistency.
- Stir in the fresh lemon juice, lemon zest, and vanilla (if using).
- Assemble the Cake:
- Once the cakes are completely cool, spread a layer of lemon curd over the top of one of the cakes.
- Place the second cake layer on top of the first and spread a generous layer of lemon vanilla cream cheese frosting over the entire cake.
- Garnish with additional lemon zest, blackberries, and fresh mint.
- Serve and Enjoy!
- Slice the cake and serve immediately, or refrigerate until ready to serve.
Notes
- You can make the lemon curd and frosting ahead of time for convenience.
- For a lighter frosting, you can substitute some of the cream cheese with mascarpone cheese.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian, American