FREE STANDARD DOMESTIC SHIPPING ON ORDERS OVER $200
FREE STANDARD DOMESTIC SHIPPING ON ORDERS OVER $200
-1 cup Olivino Whole Fruit Lemon EVOO
-3 Eggs
-1 1/3 cup Whole Milk
-1 Tablespoon Fresh Lemon Juice
-2 Tablespoons Fresh Lemon Zest
-2 Cups Sugar
-2 Cups Flour
-1 teaspoon Baking Powder
-1/2 teaspoon Baking Soda
-1 teaspoon Salt
-1/2 cup Butter softened
-(1) 8-ounce package Cream Cheese softened
-4 cups Powdered Sugar
-1 Tablespoon Fresh Lemon Juice
-1/2 teaspoon Lemon Zest
-1 teaspoon Pure Vanilla
Lemon Zest, Blackberries or blueberries, mint
Preheat oven to 325 degrees.
In a large mixing bowl, add Olivino Whole Fruit Lemon Olive oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes.
In a separate large bowl, add sugar, flour, baking powder, baking soda, and salt.
Stir into egg mixture and fold.
Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans.
If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.
In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often.
Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.
To assemble cake:
Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries or blueberries and mint