Lemon Olive Oil Cake

1 cup Olea Farm Extra Virgin Olive Oil (European or Arbequina)

3 Eggs

1⅓ cup Whole Milk

1 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

Filling (optional):

1 cup Lemon Curd or you can fill with a thin layer of the Lemon Vanilla Cream Cheese Frosting (below)

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 Tbsp Fresh Lemon Juice

½ tsp Lemon Zest (plus more for garnish)

1 tsp Pure Vanilla or Vanilla Beans (optional)

Garnish:

Lemon Zest

Blackberries

Mint

INSTRUCTIONS

Preheat oven to 325 degrees. In a large mixing bowl, add Olive Oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In 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 with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Let cool.

**  For finishing, you can frost cake with the below recipe OR simply dust with powdered sugar

For frosting:

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill. Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.

Optional: Spread lemon curd OR a thin layer of the Lemon Vanilla Cream Cheese Frosting on first cake layer and then top with frosting.

Let chill for 20-30 minutes to let the frosting set up.