A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.
Equipment
8 inch round cake pan
9 inch round cake pans
kitchenaid mixer
measuring cups and spoons
spatula set
Ingredients
Italian Lemon Olive Oil Cake:
▢1 cup Extra Virgin Olive Oil or Canola Oil
▢3 Eggs
▢1 1/3 cup Whole Milk
▢1 Tablespoon Fresh Lemon Juice
▢2 Tablespoons Fresh Lemon Zest
▢2 Cups Sugar
▢2 Cups Flour
▢1 teaspoon Baking Powder
▢1/2 teaspoon Baking Soda
▢1 teaspoon Salt
Filling:
▢1 cup Lemon Curd
Lemon Vanilla Cream Cheese Frosting:
▢1/2 cup Butter softened
▢1 – 8 ounce package Cream Cheese softened
▢4 cups Powdered Sugar may need 1/4 cup more depending on consistency
▢1 Tablespoon Fresh Lemon Juice
▢1/2 teaspoon Lemon Zest plus more for garnish
▢1 teaspoon Pure Vanilla or Vanilla Beans optional
Garnish:
▢Lemon Zest
▢Blackberries
▢Mint
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