Go Back
+ servings
Print Recipe
No ratings yet

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
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


Cake Ingredients

  • 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.

Lemon Cream Frosting

  • Beat cream cheese until very soft. Add confectioner's sugar.
  • Add in lemon juice and cream and whip to soft peaks.


  • 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.