Italian Lemon Olive Oil Cake

Serves 10-12
Time 1 hour


For the cake

1 cup extra virgin olive oil 

3 eggs, lightly beaten

1 ⅓ cup milk

2 tbsp fresh lemon juice

The zest from 2 lemons

2 cups caster sugar

2 cups self raising flour

1 tsp baking powder

½ tsp bicarb soda


Lemon Vanilla Cream Cheese Frosting

150g butter, at room temperature

250g cream cheese, at room temperature

5 cups icing sugar 

¼ cup fresh lemon juice

1 tbsp vanilla essence 


To serve

2 punnets strawberries 



Preheat the oven to 180°C.

Line two 25cm cake tins with baking paper and a little bit of olive oil. 

In a large bowl whisk milk, eggs, oil, lemon zest and juice. Add sugar, baking powder, bicarb and flour. Whisk until everything has combined and the batter is smooth. 

Divide the batter between 2 tins and bake for 45-50 minutes or until a toothpick comes out clean. 

Cool slightly in the pan before removing, allow to cool while preparing your icing.

Add all of the icing ingredients to a food processor and blitz until smooth and combined. 

Spread frosting on top of one cooled cake layer.  Place the other cooled cake layer on top and spread frosting all over. Top with strawberries and garnish with mint leaves.