Prep Information
Prep Time
15 minutes
Cook Time
39 minutes
Serves
16 people
Includes

Ingredients
- 1 cup Eureka Lemon Argumento Olive Oil
- 3 eggs
- 1 1/3 cup whole milk
- 1 Tbsp fresh lemon juice
- 2 Tbsp fresh lemon zest
- 2 cups sugar
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup lemon curd
- 1/2 cup butter softened
- 1 8oz package cream cheese, softened
- 4 cup powder sugar (depending on consistency, you may need 1/4 cup more)
- 1 Tbsp fresh lemon juice
- 1/2 tsp lemon zest (more if you want to use as a garnish)
- 1 tsp pure vanilla
Instructions
- Preheat oven to 325 degree
- In a large mixing bowl, add Eureka Lemon Argumento EVOO, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes.
- In another large mixing bowl, add sugar, flour, baking soda, baking powder, and sale. Stir into the egg mixture and fold.
- Spray two 9 inch or three 8 inch cake pans with non-stick cooking spray. Pour in batter evenly between pans.
- Bake for 20 to 26 minutes if using 8-inch pans. (check by inserting a toothpick to see if done)
- Bake for 30 to 36 minutes if using 9-inch pans. (check by inserting a toothpick to see if done)
- Let cool before removing from pans.
- Cream together butter and cream cheese in a large bowl for 4 to 5 minutes or until light and fluffy.
- Add powdered sugar, lemon juice, vanilla, and lemon zest to cream together. Make sure when creaming together the ingredients that you scrape the bowl sides often.
- Chill
- Carefully remove cake from pan
- Spread lemon curd between the layers
- Place together and spread frosting carefully over the cake.
- Let chill for 20 to 30 minutes to let the frosting set up.
- Garnish with lemon zest, mint leaves, or berries of your choice.