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olive oil cake, olive oil, lemon olive oil cake, whipped cream cheese frosting, berries, dessert, 4th of july, memorial day weekend, red white and blue dessert, summer desserts

Lemon Berry Olive Oil Cake with Whipped Cream Cheese Frosting

Taralynn
Celebrate a refreshing summer with this light lemon berry olive oil cake, finished with a homemade whipped cream cheese vanilla frosting.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 29 minutes
Course Breakfast, Dessert
Servings 8 Slices

Ingredients
  

Lemon Olive Oil Cake
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Tsp Salt
  • 1 Tsp Baking Powder
  • 1 /2 Tsp Baking Soda
  • 1 Cup Sugar
  • 3 Large Eggs
  • 1 Cup Buttermilk
  • 3/4 Cups Extra Virgin Olive Oil
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • 3 Tbsps Lemon Zest
  • 1 1/2 Tsp Vanilla Extract
Whipped Cream Cheese Frosting
  • 4 Ounces Cream Cheese
  • 1 1/2 Cups Heavy Whipping Cream
  • 1/2 Cup Sugar Divided
  • 1 Tbsp Vanilla

Instructions
 

Lemon Olive Oil Cake

  • Preheat your oven to 325 degrees. Grease a 9x3-inch cake pan, line the bottom with parchment paper, and lightly spray the top with cooking spray.
  • In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the sugar, olive oil, and eggs until smooth. Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix!
  • Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before removing it from the pan. Dust with powdered sugar just before serving.

Whipped Cream Cheese Frosting

  • In a stand mixer or with a hand mixer, beat the heavy cream on high speed for about 3 minutes until it begins to thicken. Add 1/4 cup of sugar and the vanilla extract. Continue beating until soft peaks form and the mixture is light and fluffy. Scoop the whipped cream into a separate bowl and set aside.
  • In the same mixing bowl, beat the softened cream cheese with the remaining 1/4 cup of sugar on medium-high speed until completely smooth and lump-free.
  • Gently fold the whipped cream into the cream cheese mixture. Once mostly combined, beat on low speed just until fully incorporated and fluffy. Taste and add a bit more sugar or vanilla, if needed.
  • Top the cooled lemon olive oil cake with the fluffy whipped cream cheese frosting.
Keyword lemon olive oil cake, lemon cake, berries, 4th of july, memorial day, summer recipes
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