Italian Lemon Olive Oil Cake

Italian Lemon Olive Oil Cake

Have you ever had a savory cake? If not, I am about to change your life. I cannot tell you how much I adore olive oil cake; its smooth, rounded, full-bodied flavor in a cake with a delicate crumb is just heaven. Sydney – one of my daughters – made this cake with me years ago and it was a hit! The key to this kind of delicacy is high-quality lemon olive oil. I have a couple gourmet food stores near me, but this special type of pantry item can be found at your local oil and vinegar store.

Originating in the Mediterranean, olive oil cake is a testament to the region's culinary ingenuity. This lemon variation adds a bright, citrusy twist to the traditional recipe. What makes this cake special is its unique texture – moist and tender, with a slightly crisp exterior. The olive oil imparts a subtle fruity flavor that perfectly complements the lemon's zesty notes.

For all my new at-home bakers, here are some tips: Don't overmix the batter, as this can lead to a tough cake. Room temperature ingredients blend more easily, so plan ahead. When zesting the lemon, avoid the bitter white pith. Most importantly, invest in a good quality lemon-infused olive oil – it's the star of the show. This cake is not only delicious but also a healthier alternative to butter-based cakes. Enjoy it as a dessert or with your morning coffee for a truly Mediterranean experience!

Servings: 12 Slices

Ingredients:

Cake:

• 1 cup lemon olive oil
• 3 eggs
• 1 ⅓ cup whole milk
• 1 TBSP fresh lemon juice
• 2 TBSP fresh lemon zest
• 2 cups sugar
• 2 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp s.a.l.t sisters Pink Himalayan Mineral Salt, fine

Filling:

• 1 cup Lemon Curd

Lemon Vanilla Cream Cheese Frosting:

• ½ cup butter, softened
• 1 (8 oz.) package cream cheese, softened
• 4 cups powdered sugar
• 1 TBSP fresh lemon juice
• 1/2 tsp lemon zest (plus more for garnish)
• 1 tsp pure vanilla extract

Garnish:

• Lemon zest
• Blackberries
• Candied lemon slices (recipe below)

Directions:

1. Preheat the oven to 325°F (162°C).
2. In the bowl of a stand mixer, combine lemon olive oil, eggs, whole milk, lemon juice, and lemon zest. Cream together for 2 minutes.
3. In a large bowl, whisk together sugar, flour, baking powder, baking soda, and s.a.l.t. sisters Pink Himalayan Mineral Salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overbeat.
5. Butter two 8-inch or 9-inch cake pans and line the bottoms with parchment paper. Divide the batter evenly between the pans.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool completely.

Prepare Frosting:

1. In the bowl of a stand mixer, cream together softened butter and cream cheese for 4–5 minutes until light and fluffy, scraping down the sides of the bowl as needed. 
2. Gradually add powdered sugar, then mix in lemon juice, lemon zest, and vanilla extract. Cream together until smooth. Chill in the refrigerator for about 15 minutes.

Assemble the Cake:

1. Remove the cooled cakes from the pans and place one cake layer on a cake stand or serving platter.
2. Spread lemon curd evenly over the top of the first cake layer.
3. Place the second cake layer on top of the lemon curd layer.
4. Spread the lemon vanilla cream cheese frosting evenly over the top and sides of the cake.
5. Garnish with candied lemon slices, blackberries, and additional lemon zest.
6. Chill the cake for 20–30 minutes to allow the frosting to set up.
7. Slice and serve. Enjoy this delicious Italian Lemon Olive Oil Cake!

Candied Lemon Slices:

Ingredients:

• 2 small lemons
• 1 cup sugar
• 2 TBSP fresh lemon juice
• ¾ cup water

Directions:

1. Cut lemons into ⅛-inch thick rounds, discarding any seeds.
2. In a large skillet, stir together sugar, lemon juice, and water over medium heat until the sugar is dissolved.
3. Add lemon slices to the skillet and simmer gently, turning occasionally, for 14–16 minutes or until the lemon rinds are slightly translucent and softened.
4. Remove from heat and carefully transfer the lemon slices to a wax paper-lined baking sheet using tongs, arranging them in a single layer.
5. Let the candied lemon slices cool completely, about 1 hour.
6. Cover and chill the candied lemon slices for 2 hours to 2 days before using them to garnish the cake.

Enjoy your Italian Lemon Olive Oil Cake with all its delightful flavors and textures!