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Eureka Lemon Olive Oil Cake

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Prep Information

Prep Time

15 minutes

Cook Time

39 minutes


16 people


  • 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


  1. Preheat oven to 325 degree
  2. In a large mixing bowl, add Eureka Lemon Argumento EVOO, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes.
  3. In another large mixing bowl, add sugar, flour, baking soda, baking powder, and sale. Stir into the egg mixture and fold.
  4. Spray two 9 inch or three 8 inch cake pans with non-stick cooking spray. Pour in batter evenly between pans.
  5. Bake for 20 to 26 minutes if using 8-inch pans. (check by inserting a toothpick to see if done)
  6. Bake for 30 to 36 minutes if using 9-inch pans. (check by inserting a toothpick to see if done)
  7. 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.
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