Summer weather calls for light lemon cake layers topped with fresh berries and whipped cream. You will feel a lot less guilty eating this cake. Made from olive oil instead of butter, this olive oil cake is the perfect balance of sweet and tart. If you are not a fan of overly sweet frosting and greasy cake layers, this is the cake for you. As I was trimming the layers to decorate the cake, I had a hard time getting the cake put together before it was consumed by my family, it’s THAT GOOD!
Olive Oil Cake
Bake The Cake
Preheat the oven to 350 degrees, grease two 6 inch pans with olive oil, and set aside.
In a bowl, sift together the flour, baking powder, baking soda and salt.
In a separate mixing bowl beat the sugar into the eggs, add in the lemon zest, and slowly mix in the milk until fully combined.
Slowly add the sifted dry ingredients with the egg mixture. Once combined, slowly add the olive oil, 1/4 cup at a time. Waiting until the previous cup has mixed in before adding the next.
Lastly, blend in the lemon juice.
Divide the batter between the two greased 6 inch pans.
Place in the oven and bake for 35-40 minutes, or until toothpick inserted in the middle comes out clean.
Let cool fully before trimming the cakes, and decorating with whipped cream.
Once cool, remove from the pan, trim the top to make it flat, then cut the cake in half to create two cake rounds from each of the 6 inch pans.
In a mixing bowl, combine the sugar and heavy cream.
Whip until stiff peaks form.
Separate the whipped cream into two bowls and add blackberry to half.
Spoon the whipped cream into two separate piping bags, and decorate the cake.
Once cake is decorated, top with honey.
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of DaVanci Signiture. The opinions and text are all mine. XOXO- Kristel