Moist Lemon Olive Oil Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical and has a neutral flavor.

Pre-heat oven to 180 C / 350 F. Line an 8 inch round cake tin with parchment paper.

In a big mixing bowl add castor sugar and olive oil. Mix well.

Add eggs and whisk until everything is incorporated well.

Sift together flour, baking powder and baking soda. Add it to the wet mixture prepared above along with the fresh lemon zest. Mix just until the dry ingredients are incorporated. Small traces of flour is fine.

Add milk and lemon juice. Mix again to form a smooth batter. Don't overmix. The batter should look airy and fluffy at this point.

Shift the batter to the prepared tin, bake at 180 C for 35-40 minutes or when it passes the toothpick test.

Take the cake out of the oven. Let it rest in the tin for 10 minutes.

Remove the cake from the tin and let it cool down completely on a wired rack before frosting it.

Whisk softened butter for about 1 minute, until light and fluffy.

Add blocks of cold cream cheese, lemon zest and lemon juice. Whisk for another 2 minutes until the mixture looks light and fluffy. Scrap the bottom of the bowl in between.

Add sifted icing sugar one cup at a time. Whisk until the sugar is completely incorporated (when you rub a bit of the frosting in between your finger you should not be feeling any icing sugar granules).

Scrap the bottom of the pan with a spatula and add another cup of sugar. Repeat the above step.

Repeat the above two steps until the desired consistency is achieved or all the sugar is incorporated. You might not need all 4 cups of sugar here. Stop adding when the frosting looks smooth, glossy and of spreadable consistency.

Spread the frosting on the completely cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens