Lemon Olive Oil Cake with Lemon Cream

A lot of determination went into this morning’s baking experiment. It was riddled with obstacles, and I was close to throwing in the towel (pause for dramatic effect). But I persevered and dear Lord, was it worth it!

This cake is crazy delicious. I’m even gonna throw out the word scrumptious. It’s that good! Light, moist, and lemony. You can’t go wrong with that combination in a cake.

So here were the obstacles I faced (but really I caused the problems so I’m kinda laughing at myself)…

  1. I tore this recipe out of a BHG magazine that my mother-in-law gave me. When I saw the “Lemon Olive Oil Cake” I was sold. But I thought I was making the cake in the picture, “Lavendar Thyme Fluted Cake with Vanilla Creme Glaze.” Yeah, nope. That wasn’t the picture of the cake I wanted to make. Now if I had read the recipe before this morning I woulda known that, but do I every read the recipe beforehand? Rarely.
  2. I don’t have 6×2-inch round cake pans. Who has 6×2-inch round cake pans? That’s tiny! So I was faced with a tremendous dilemma (again, very dramatic). Will the cake still bake correctly if I use my normal sized 9×3-inch round cake pan? I decided to give it a go. Seriously, 6×2-inch???
  3. To share a bit of my reality, I have reached the ripe, old age that I now have to use readers. I have never needed glasses when baking, however do they have to make the print so small? I almost made a tactical error (dramatic) in measurements because I couldn’t tell the difference between 1/2 and 1/3. Stupid small magazine print. And yes, I’m talking as if I’m 98 years old.
  4. Apparently in all of my years of teaching children to tear paper precisely so that it would have a straight edge, I did not teach myself. I accidentally tore out the recipe with a jagged edge, and left a few of the ingredient amounts in the magazine. Oops!

With all of that said, the cake turned out beautifully! The cake is very pretty with flakes of lemon peel in the cream frosting. You can even pile curls of sugared lemon peel on top. It’s a very easy cake to make, and will no doubt be a crowd pleaser.


* If you’re like me and have typical sized cake pans, you can still make this a layered cake. Once the cake is cool, run a good knife horizontally through the middle. Then place half the lemon cream on that layer, then gently place the second layer on top, topping it with the rest of the cream.

* I baked the cake in my 9×3-inch cake pan for 35-40 minutes and it turned out perfectly.

* Oh, and I used extra lemon peel in the cake. I would recommend you do the same.

Lemon Olive Oil Cake with Lemon Cream (recipe care of Better Homes & Garden)


Cake: 2 eggs, 1 cup (189 grams) sugar, 2 cups (250 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, ⅔ cup olive oil, 4 teaspoons finely shredded lemon peel, ½ cup lemon juice, ½ cup buttermilk, 1 teaspoon vanilla, Edible flowers and/or berries to decorate (optional)

Lemon Cream: 1 cup ice-cold whipping cream, 2 tablespoons powdered sugar, 1 tablespoon finely shredded lemon peel, 2 teaspoons lemon juice


Cake: Preheat oven to 350°F. Grease three 6 x 2-inch round cake pans. Line bottoms of pans with parchment paper; grease the paper. Set pans aside. In a large mixing bowl beat the eggs and sugar with an electric mixer about 5 minutes or until pale and thick ribbons form. In another large bowl whisk together the flour, baking soda, baking powder, and salt. In a medium bowl combine the olive oil, lemon peel, lemon juice, and buttermilk. Beat the vanilla into beaten egg mixture on low speed. With mixer on low speed, add the dry and wet ingredients in three additions, starting with dry and ending with wet. After the last addition, turn mixer off and whisk until combined. Divide batter among prepared pans, filling each half full (1 2/3 cups batter each). Bake for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean and cakes are golden and pull away from sides. Remove and cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely.

Lemon Cream: In a large bowl beat cream, sugar, peel, and juice with an electric mixer or large whisk until soft peaks form. Cover and chill up to 4 hours ahead. Whisk before serving.

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