This rich Lemon Olive Oil Cake is covered with a lemon cream cheese whipped cream. The olive oil cake is extra moist and dense in texture. The lightened whipped cream frosting is infused with lemon is the perfect complement for this cake.
Dear olive oil cake, where have you been all my life?
A few weeks ago, I had lunch at a new restaurant. It’s one of those order at the counter places, and as I rounded the corner, I saw the most gorgeous dessert display. It was hard to choose between their chocolate covered strawberry brownies, peanut butter whoopie pies and big stacks of cookies. Through all of that, their Citrus Olive Oil Cake was calling my name. The cake was fabulous; dense, moist and rich in flavor. Once I took the first couple of bites, I knew I had to make one for myself.
Thankfully, Better Homes and Gardens has an amazing recipe for a Lemon Olive Oil cake, and I am sharing that today over at the Delish Dish blog. Let’s break this cake down.
It starts with simple mix of ingredients, using olive oil as the fat. Unlike a traditional cake batter, this recipe calls for the batter to be mixed for several minutes. This recipe also includes buttermilk, and let’s face it, buttermilk makes everything better. If you don’t want to buy buttermilk, you can make it yourself. Lastly, there is plenty of lemon juice and lemon zest.
The original recipe called for three 9-inch cake pans. I adjusted this and baked the cake in two 8-inch pans, which produces a taller cake. Then I cut in layer in half. They were quite thin, but you can move them easily by sliding some parchment paper in between. I prefer the additional height that the four layers adds.
For the frosting, the original recipe called out for a traditional whipped cream. I decided to make a lemon infused cream cheese whipped cream. The cream cheese gives the whipped cream a little body. Since the frosting is infused with lemon, the flavors mesh well with each other.
The key to making a cream cheese whipped cream is to slowly add the whipping cream so that the cream cheese reaches a liquid consistency. Then you add the rest of the whipping cream and powdered sugar and eventually soft peaks form and you’re good to go. I’ve used this frosting before for my Lemon Cream Pie Cupcakes and also my Strawberry Cheesecake Poke Cake.
I served this cake at Easter Brunch and it go rave reviews! I hope you’ll give it a try, I’m already looking for more Olive Oil cakes to try! You can read more about this cake over at Delish Dish (including some more instructions for the frosting) or you can skip directly to the recipe.
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- For the cake:
- 2 large eggs
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2/3 cup olive oil
- 4 teaspoons lemon zest
- ½ cup lemon juice
- ½ cup buttermilk
- 1 teaspoon vanilla
- For the frosting:
- 8oz Cream cheese, cold
- 2 C Heavy whipping cream
- 1 C Powdered sugar
- Lemon Zest (optional)
- For the cake recipe, visit BHG.com
- For the frosting: Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
- Add remaining heavy whipping cream and beat on medium-high speed. Slowly add powdered sugar and beat until still peaks form. Refrigerate until ready to use.
The original BHG recipe called for 3 6-inch pans. I baked 2 8-inch pans, and the baking time will be adjusted accordingly.
You can read more about my adjustmentshere.
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