Olive Oil Lemon Cream Cake
Lemon Olive Oil Cream Cake is very lemony. This recipe makes a triple tiny cake or a double 8" layer cake. Adapted from Better Homes & Garden
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 1 teaspoon lemon zest
- 1 cup 189 grams sugar
- 2 eggs
- 1/2 cup olive oil
- 2 cup 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup lemon juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla
Lemon Cream Frosting
- 2 tablespoons cream cheese
- 1 cup whipping cream
- 2 tablespoons lemon juice
- drop of lemon extract optional
- 1 tablespoon finely shredded lemon peel
- Shredded lemon peel for garnish
- 1/4 cup sugar
Make the garnish first. Before juicing the lemons, cut the skin of the lemons to shreds. I use this tool. Put lemon peels into the sugar to dry from 1 to 4 hours.You may have to work some of the sugar off of the peel before garnishing.
Grease and flour your cake pans. You can use three 6 inch pan for a triple layer cake or two 8 inch pans for a double cake. You can increase the recipe by 50% to make a triple 9 inch layer cake.
Mix lemon zest into the sugar with your hands.
Beat olive oil and sugar until smooth.
Add in eggs one at a time for 20 seconds each. Beat for four minutes.
Whisk together flour, salt, baking powder, baking soda. Set aside.
Mix together buttermilk, lemon juice.
Add dry and wet ingredients to egg mixture, taking turns until all is incorporated.
Bake at 350 for 20-25 minutes or until toothpick comes out clean.
Cool for ten minutes before removing.
Cool completely before topping with cream.
Refrigerate cake for 30 minutes.
Place one cake on cake dish. Spread top of cake with 1/2 cup of the cream. Place another cake layer on top. Spread with another 1/2 cup cream. Top with remaining cake layer. Spread with another i/2 cup cream. Spread 1/2 cup frosting on the sides of cake to make a light crumb coating. Spread any remaining frosting atop of cake.
Top with sugared lemon peel.