ITALIAN LEMON OLIVE OIL CAKE

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.

Serves: 8

INGREDIENTS

Italian Lemon Olive Oil Cake:

• 1 cup Extra Virgin Olive Oil (or Canola Oil)
• 3 Eggs
• 1⅓ cup Whole Milk
• 1 Tablespoon Fresh Lemon Juice
• 2 Tablespoons Fresh Lemon Zest
• 2 Cups Sugar
• 2 Cups Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Salt

Filling (optional):

• 1 cup Lemon Curd

Lemon Vanilla Cream Cheese Frosting:

• ½ cup Butter, softened
• 1 - 8 ounce package Cream Cheese, softened
• 4 cups Powdered Sugar (may need ¼ cup more depending on consistency)
• 1 Tablespoon Fresh Lemon Juice
• ½ teaspoon Lemon Zest (plus more for garnish)
• 1 teaspoon Pure Vanilla or Vanilla Beans (optional)

Garnish:

• Lemon Zest
• Blackberries
• Mint

INSTRUCTIONS

For full instructions kindly visit modernhoney.com.

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