Lemon Olive Oil Cake

Lemon Olive Oil Cake

Preparation

For the lemon curd:

• Fill the bottom pot of a double boiler with 2 inches of water and place on high heat. Bring the water to a boil and then reduce the heat to low, keeping the water simmering.

• Combine the egg yolks, granulated sugar, lemon zest, lemon juice, and salt in the top pot of the double boiler. Whisk the curd until well blended, continuing for about 10 minutes until the curd has thickened. KEEP WHISKING DON’T STOP! This will prevent the egg yolks from curdling.

• Once the curd has thickened, remove the pot from the heat and add in the butter.

• Transfer the curd into a container or bowl and let cool.

For the cake:

• Preheat the oven to 325F grease 3 8” cake pans with butter and then dust with flour.

• In a large mixing bowl, whisk the sugar, olive oil, eggs, and egg whites until smooth and pale in colour, about 2-3 minutes.

• Whisk in the buttermilk, lemon juice, lemon zest, vanilla extract, and 1/2 a cup of lemon curd until well combined.

• In a medium bowl, combine the flour, baking powder, baking soda, and salt.

• Slowly add dry ingredients to the wet ingredients until incorporated.

• Divide the batter evenly into the prepared cake pans. Bake at 325 for 25 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.

• Let cakes cool for 10-15 minutes in the pans, then flip out onto a cooling rack to finish cooling.

For the cream cheese frosting:

• While the cake is baking, prepare the frosting.

• Beat together 125g regular cream cheese, 1/4 cup butter and 1 teaspoon vanilla until light and fluffy. Gradually add 2 cups icing sugar, and beat until thick & smooth, adding more icing sugar if needed.

To assemble, spread an even layer of frosting in between cakes. Garnish the cake with fresh flowers (if desired) and remaining lemon curd.

Ingredients

For the lemon curd:

• 2 egg yolks

• 1/3 cup granulated sugar

• 1/2 Tablespoon lemon zest (about 1/2 a lemon)

• Juice of 2 lemons

• Pinch of salt

• 3 Tablespoons unsalted butter (room temperature)

For the cake:

• 1 1/4 Cups Granulated Sugar

• 1 C + 2 TBSP Olive Oil 

• 3 Large Eggs + 2 Egg Whites, at room temperature

• 2 1/4 Cups All Purpose Flour

• 1 1/2 tsp Baking Powder

• 1 tsp Baking Soda

• 1 tsp Salt

• 1 ½ Cups Buttermilk

• ½ Cup Fresh Lemon Juice

• Zest of 2 Lemons

• 1 ½ tsp Pure Vanilla Extract

For the cream cheese frosting:

• 125g regular cream cheese

• 1/4 cup butter (room temperature)

• 1 teaspoon vanilla

• 2 cups icing sugar