ITALIAN LEMON OLIVE OIL CAKE


A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.

Serves: 8

INGREDIENTS
Italian Lemon Olive Oil Cake:
  • 1 cup Extra Virgin Olive Oil (or Canola Oil)
  • 3 Eggs
  • 1⅓ cup 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

Filling (optional):
  • 1 cup Lemon Curd

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)

Garnish:
  • Lemon Zest
  • Blackberries
  • Mint

INSTRUCTIONS
For full instructions kindly visit modernhoney.com.

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