Made with fresh lemon, honey and almond milk. This easy to make Italian olive oil cake is moist, light and airy and completely scrumptious! Topped with a dreamy cream cheese, yoghurt, lemon frosting sweetened with honey.
- FOR THE CAKE:
- 3/4 cup extra virgin olive oil (or canola oil)
- 3 eggs
- 1 1/3 cups almond milk
- 4 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup honey
- 3 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- FOR THE FROSTING:
- 3/4 cup cream cheese , softened
- 1/4 cup plain yoghurt
- 3 tbsp honey
- 3 tbsp fresh lemon juice
- 1/2 tsp vanilla essence
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TO MAKE THE CAKE:
-
Preheat oven to 175°C (325°F) and grease a 20cm (8 inch) round cake tin.
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In a large mixing bowl whisk together olive oil, eggs, almond milk, lemon juice, lemon zest and honey just until combined.
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In another large bowl stir together flour, baking powder, baking soda, and salt. Now beat the dry ingredients gently into the wet ingredients with a cake mixer or a whisk until smooth, be careful not to over-mix.
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Pour batter into cake tin and gently level out with a spatula or the back of a metal spoon. Bake for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
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Once the cake is cooked, allow to cool completely in the tin on a cooling rack. Turn out onto a serving plate and if still a little warm allow to cool before frosting.
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TO MAKE THE FROSTING:
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In a medium bowl, beat the cream cheese and plain yoghurt together until smooth. Then beat in the honey, lemon juice and vanilla essence.
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Spoon onto the cake and spread out using a metal spoon. Top with lemon slices, pomegranate and or berries of your choice.
You can double this recipe and divide the batter evenly between two round cake tins for a layer cake. Double the frosting to sandwich the cakes together or use sugar free lemon curd in the middle for a little more zing!
