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Italian Lemon Olive Oil Cake with Lemon Curd and Blackberries Recipe

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4.1 from 7 reviews

This Italian Lemon Olive Oil Cake is a moist and flavorful dessert featuring the fresh brightness of lemon combined with the rich smoothness of extra virgin olive oil. Perfectly tender and lightly sweetened, it’s finished with a luscious cream cheese lemon frosting and garnished with fresh blackberries and mint for a stunning presentation. Ideal for spring or summer gatherings, this cake balances zesty citrus and creamy texture beautifully.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Ingredients

Cake

  • 1 cup Extra Virgin Olive Oil (or Canola Oil)
  • 3 Eggs
  • 1 1/3 cup Whole Milk
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Tablespoons Fresh Lemon Zest
  • 2 Cups Sugar
  • 2 Cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt

Frosting

  • 1/2 cup Butter (softened)
  • 1 (8-ounce) package Cream Cheese (softened)
  • 4 cups Powdered Sugar (may need 1/4 cup more depending on consistency)
  • 1 Tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Lemon Zest (plus more for garnish)
  • 1 teaspoon Pure Vanilla or Vanilla Beans (optional)

Topping

  • 1 to 2 cups Lemon Curd (optional)
  • Lemon Zest
  • Blackberries
  • Mint

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the cake layers.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the extra virgin olive oil, eggs, whole milk, fresh lemon juice, and lemon zest. Cream these ingredients together for about 2 minutes until well blended.
  3. Add Dry Ingredients: In another large bowl, mix the sugar, flour, baking powder, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture and gently fold to combine, creating the cake batter.
  4. Prepare Cake Pans: Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray to prevent sticking. Pour the batter evenly into the prepared pans.
  5. Bake the Cake: Bake the cake in the preheated oven. If using three 8-inch pans, bake for 20-26 minutes or until a toothpick inserted in the center comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Once done, allow the cakes to cool completely.
  6. Make Frosting: In a large bowl, cream together the softened butter and cream cheese for 4-5 minutes until light and fluffy, scraping the sides of the bowl often. Add powdered sugar, fresh lemon juice, vanilla, and lemon zest, and continue to cream until smooth. Chill the frosting until ready to use.
  7. Assemble the Cake: Remove the cooled cake layers from the pans. Spread a layer of frosting on top of one cake layer. Optionally, spread lemon curd on this first layer before frosting for extra lemon flavor. Place the second cake layer on top and spread frosting over the entire cake surface.
  8. Garnish and Chill: Garnish the cake with additional lemon zest, fresh blackberries, and mint leaves for a beautiful presentation. Let the cake chill for 20-30 minutes to allow the frosting to set properly before serving.

Notes

  • Use extra virgin olive oil for authentic flavor and moist texture, but canola oil is a suitable substitute.
  • Ensure eggs and dairy are at room temperature for best mixing results.
  • Fresh lemon zest and juice are crucial for the bright lemon flavor—avoid bottled lemon juice if possible.
  • The lemon curd layer is optional but adds a lovely tangy contrast to the rich frosting.
  • If frosting is too thick, add a little milk to reach desired consistency; if too thin, add more powdered sugar.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • Make sure cake is fully cooled before frosting to prevent melting.

Find it online: https://cheftinaskitchen.com/italian-lemon-olive-oil-cake-with-lemon-curd-and-blackberries-recipe/