Description
Smooth Mediterranean flavors shine in this delightful lemon olive oil cake, blending citrusy brightness with rich olive oil’s subtle depth. Delicate crumb and zesty notes promise a sensational dessert that transports you straight to coastal Italy’s sun-drenched kitchens.
Ingredients
Scale
Cake Ingredients (Main):
- 2 cups Sugar
- 2 cups Flour
- 3 Eggs
- 1 cup Extra Virgin Olive Oil or Canola Oil
- 1 1/3 cups Whole Milk
Cake Leavening Agents:
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Flavoring Ingredients:
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Fresh Lemon Zest
Filling:
- 1 to 2 cups Lemon Curd
Frosting Ingredients:
- 1/2 cup Butter, softened
- 1 (8-ounce) package Cream Cheese, softened
- 4 cups Powdered Sugar
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
- 1 teaspoon Pure Vanilla or Vanilla Beans (optional)
Garnish:
- Lemon Zest
- Blackberries
- Mint
Instructions
- Prepare the oven at 350F (175C) and prepare two 9-inch round cake pans by greasing, flouring, or lining with parchment paper.
- Whisk olive oil and sugar until smooth and uniform in a large mixing bowl.
- Incorporate eggs individually, thoroughly mixing after each addition to create a homogeneous mixture.
- Blend whole milk, fresh lemon juice, and lemon zest into the oil mixture, ensuring complete integration.
- In a separate bowl, combine flour, baking powder, baking soda, and salt through gentle whisking.
- Gradually fold dry ingredients into wet ingredients, mixing until just combined to maintain cake’s delicate texture.
- Distribute batter evenly between prepared cake pans, creating balanced layers.
- Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire rack for complete cooling.
- Create frosting by beating butter and cream cheese until smooth and creamy.
- Incrementally add powdered sugar, mixing thoroughly after each addition to achieve desired consistency.
- Enhance frosting with lemon juice, lemon zest, and vanilla, stirring until well incorporated.
- Once cakes are completely cool, spread lemon curd across the first cake layer.
- Position second cake layer atop the first, then generously coat entire cake with lemon vanilla cream cheese frosting.
- Embellish with additional lemon zest, blackberries, and fresh mint for visual appeal.
- Serve immediately or refrigerate until ready to present.
Notes
- Swap olive oil for lighter options like avocado or grapeseed oil for a milder flavor profile.
- Replace whole milk with almond or oat milk to create a dairy-free version of this delightful cake.
- Adjust lemon intensity by increasing or decreasing zest and juice according to personal taste preferences.
- Add a sprinkle of fresh thyme or rosemary to the batter for an unexpected herbal twist that complements the citrus notes.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 480 kcal
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 75 mg