Lemon Cake with Cream Cheese Frosting
Two layers of moist, lemony olive oil cake are stacked together with a fluffy and rich lemon-cream cheese frosting for this easy dessert.
Ingreadient :
Lemon Cake
- 1 3/4 cups granulated sugar
- 1 tablespoon grated lemon zest plus 3 tablespoons fresh lemon juice, divided
- 3/4 cup extra-virgin olive oil
- 4 large eggs
- 1 cup whole milk or oat milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon fine sea salt
- 3 cups all-purpose flour (about 12 3/4 ounces)
- 1 1/2 teaspoons baking powder
- Cooking spray
- 3 tablespoons honey (preferably orange blossom)
Lemon Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
- Pinch of fine sea salt
- 1/2 cup unsalted butter (4 ounces), softened
- 3 cups powdered sugar (about 12 ounces)
Direction :
Lemon Cake
- 1 3/4 cups granulated sugar
- 1 tablespoon grated lemon zest plus 3 tablespoons fresh lemon juice, divided
- 3/4 cup extra-virgin olive oil
- 4 large eggs
- 1 cup whole milk or oat milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon fine sea salt
- 3 cups all-purpose flour (about 12 3/4 ounces)
- 1 1/2 teaspoons baking powder
- Cooking spray
- 3 tablespoons honey (preferably orange blossom)
Lemon Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
- Pinch of fine sea salt
- 1/2 cup unsalted butter (4 ounces), softened
- 3 cups powdered sugar (about 12 ounces)
