Italian Lemon Olive Oil Cake with Lemon Sea Salt

This Italian Lemon Olive Oil Cake is rich, bright, and full of fresh citrus flavor in every bite.

Made with olive oil for an incredibly moist texture and layered with silky lemon cream cheese frosting and lemon curd, it’s the kind of dessert that you could eat as a meal (no judgment here). 

Finished with fresh a sprinkle of lemon zest and our Lemon Sea Salt, this cake is perfect for summer gatherings, showers, brunches, or simply enjoying a slice on the patio with coffee or tea.

Ingredients

1. 1 cup Lemon Olive Oil 

2. 3 eggs 

3. 1 1/3 cup whole milk 

4. 1 Tablespoon fresh lemon juice 

5. 2 Tablespoons fresh lemon zest 

6. 2 cups sugar 

7. 2 cups flour 

8. 1 teaspoon baking powder 

9. ½ baking soda 

10. 1 teaspoon s.a.l.t sisters Lemon Sea Salt 

11. Lemon zest and blackberries for Garnish

Filling 

1. 1 cup Lemon Curd 

Lemon Vanilla Cream Cheese Frosting 

1. ½ cup butter, softened 

2. 1 – 8-ounce package cream cheese, softened 

3. 4 cups powdered sugar 

4. 1 tablespoon fresh lemon juice 

5. ½ teaspoon lemon zest (plus more for garnish) 

6. 1 teaspoon pure vanilla 

Instructions

Step 1

Preheat oven to 350°F. In the bowl of a stand mixer, combine the olive oil, eggs, whole milk, lemon juice, and lemon zest. Cream together for about 2 minutes until smooth and fully incorporated.

Step 2

In a separate large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the egg mixture, mixing just until combined and being careful not to overbeat the batter.

Butter two 8-inch or 9-inch cake pans and line the bottoms with parchment paper. Divide the batter evenly between the pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.

Step 3

To make the frosting, cream together the butter and cream cheese in the bowl of a stand mixer for 4–5 minutes until light and fluffy, scraping down the sides of the bowl as needed. Gradually add the powdered sugar, lemon juice, vanilla, and lemon zest, mixing until smooth and creamy. Chill frosting for about 15 minutes before assembling the cake.

Step 4

Carefully remove the cooled cakes from the pans and place one layer onto a cake stand or serving platter. Spread a layer of lemon curd over the cake, followed by a layer of frosting. Add the second cake layer on top and frost the entire cake. Garnish with fresh blackberries and lemon zest, then chill for 20–30 minutes to allow the frosting to set before serving.

Rich, citrusy, moist, this cake is sunshine on a plate. Whether you’re hosting a summer gathering or simply baking something special for the week, this Italian Lemon Olive Oil Cake is guaranteed to become a favorite worth sharing.