Italian Lemon Olive Oil Cake

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Italian Lemon Olive Oil Cake:

1 cup Extra Virgin Olive Oil or Canola Oil

3 Eggs

1 ⅓ 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

subheading: Filling:

1 cup Lemon Curd

subheading: 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

subheading: Garnish:

Lemon Zest

Blackberries

Mint

Directions at modernhoney.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer