Lemon Olive Oil Cake With Lemon Cream Recipe

Name: Lemon Olive Oil Cake With Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 cup sugar; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 2/3 cup olive oil; 4 teaspoons lemon peel finely shredded; 1/2 cup lemon juice; 1/2 cup buttermilk; 1 teaspoon vanilla; cream Lemon; 1 cup ice cold whipping cream; 2 tablespoons powdered sugar; 1 tablespoon lemon peel finely shredded; 2 teaspoons lemon juice

Servings: persons

2 eggs
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2/3 cup olive oil
4 teaspoons lemon peel finely shredded
1/2 cup lemon juice
1/2 cup buttermilk
1 teaspoon vanilla
cream Lemon
1 cup ice cold whipping cream
2 tablespoons powdered sugar
1 tablespoon lemon peel finely shredded
2 teaspoons lemon juice

1
["Preheat oven to 350 degrees F. Grease three 6x2-inch round cake pans. Line bottoms of pans with parchment paper; grease the paper. Set pans aside.", "In a large mixing bowl beat the eggs and sugar with an electric mixer about 5 minutes or until pale and thick ribbons form.", "In another large bowl whisk together the flour, baking soda, baking powder, and salt. In a medium bowl combine the olive oil, lemon peel, lemon juice, and buttermilk.", "Beat the vanilla into beaten egg mixture on low speed. With mixer on low speed, add the dry and wet ingredients in three additions, starting with dry and ending with wet. After the last addition, turn mixer off and whisk until combined. Divide batter among prepared pans, filling each half full (1 2/3 cups batter each).", "Bake for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean and cakes are golden and pull away from sides. Remove and cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely.", "To assemble: place one cake layer on a serving plate. 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.", "From the Test Kitchen
2
TO DECORATE:
3
Remove peel from 1 to 2 meyer lemons using a vegetable peeler. Cut the peel into thin strips. Place in a small bowl. Sprinkle with 1 to 2 tablespoons sugar; toss to coat. Let stand for 1 to 4 hours, tossing occasionally. Pile lemon peel strips atop cake just before serving.
4
2-LAYER CAKE
5
Divide batter between 2 8x1 1/2-inch round cake pans, filling about each about 1/2 full. Bake in a 350 degrees F oven for 25 to 30 minutes or until a toothpick inserted near centers come out clean. To assemble, place one cake layer on serving platter. Spread with 1 cup of the whipped cream mixture. Top with remaining cake layer. Spread sides with 1/2 cup of the cream, forming a light crumb coating. Spread any remaining cream atop the cake. Garnish with lemon peels, if desired.
6
TO STORE:
7
Loosely cover and store frosted cake in the refrigerator for up to 3 days. OR wrap unfrosted baked cake layers and freeze for up to 1 month. Thaw and frost as directed above.", "Lemon Cream: In a large bowl beat cream, sugar, peel, and juice with an electric mixer or large whisk until soft peaks form. Cover and chill up to 4 hours ahead. Whisk before serving."]

1291

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 eggs, 1 cup sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, and more.

Yes, Lemon Olive Oil Cake With Lemon Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Olive Oil Cake With Lemon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions