Ingredients: |
Ingredients: For the Cake:
1 C extra virgin olive oil (or canola oil)
3 eggs
1 ⅓ c whole milk (I used unsweetened almond milk)
1 tbsp fresh lemon juice
2 tbsp fresh lemon zest
2 c sugar
2 c flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
For the frosting:
½ c (one stick) parve margarine (I used Earth Balance parve baking sticks), softened
1 - 8 oz package parve cream cheese (I used Tofutti brand, but any parve brand will work), softened
4 c powdered sugar
1 tbsp fresh lemon juice
½ tsp fresh lemon zest (and more garnish if desired
1 tsp pure vanilla
For the garnish:
Lemon zest
Blackberries
Mint
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Directions: |
Directions:1. Preheat oven to 325º
2. In a large mixing bowl add oil, eggs, whole milk, lemon juice and lemon zest. Cream for 2 minutes. In a large bowl add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans and with cooking spray. Place batter into baking pans. If using three 8-inch pans bake for 20-26 minutes. If using two 8-inch pans bake for 30-36 minutes until a toothpick comes out clean. Cool completely.
3. For the frosting: In a large bowl cream together butter (margarine) and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, lemon zest, and vanilla and cream together. Chill.
4. Remove cakes from pans and when completely cool, spread frosting on top of one cooled cake layer. Place the other cooled cake on top and spread frosting all over. Garnish with berries, zest and mint.
5. Let chill for 20-30 minutes to let the frosting set up. |
This recipe for Italian Lemon Olive Oil Cake is from