For ➊➏ cm cake 350 g all-purpose flour*
1½ ts baking powder*
1 ts baking soda*
1 ts salt*
3 large eggs*
300 g granulated sugar*
37 cl extra-virgin olive oil*
37 cl buttermilk*
2 tbs lemon zest*
¼ ts lemon extract (optional)*
2 ts vanilla extract*
frosting:
250 g unsalted butter, at room temperature*
900 g sugar*
zest of 1 lemon*
1 ts pure vanilla extract*
12 cl whole milk*
lemon zest, as needed for garnish
blueberries, as needed for garnish
Preheat the oven to 175°C. Grease and flour two 16 cmh cake pans.
In a medium bowl, whisk the flour with the baking powder, baking soda and salt to combine.
In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs and sugar until pale yellow and thick, 2 to 3 m.
Add the olive oil, buttermilk, lemon zest, lemon extract (if using) and vanilla extract to the egg mixture and mix well to combine, 1 m more.
Add the flour mixture and mix until just combined, 45 s to 1 m.
Divide the batter between the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 m.
Let the cakes cool in the pans for about 15 minutes and then transfer to cooling racks to cool completely.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter while gradually adding the confectioners’ sugar gradually. Mix until light and fluffy.
Beat in the lemon zest, vanilla extract and milk. Mix well to combine.
-
When the cakes are cool, use a serrated knife to cut the domed top off of each cake and then cut each cake into two layers. (You’ll have four layers total.)
Place one cake layer on a platter or cake stand and scoop 1 heaping of frosting on top of it. Using the spatula, spread the frosting into an even layer, all the way to the edge. Place another cake layer on top. Repeat until you’ve used all four cake layers.
Spread the remaining frosting in a thin coat on the top ( and side of the cake*). Run your spatula around the edge of the cake to scrape away any excess frosting. (You should be able to clearly see the cake through the thin layer of frosting.)
Sprinkle with lemon zest and garnish with berries. Slice and serve the cake at room temperature.
In a medium bowl, whisk the flour with the baking powder, baking soda and salt to combine.
In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs and sugar until pale yellow and thick, 2 to 3 m.
Add the olive oil, buttermilk, lemon zest, lemon extract (if using) and vanilla extract to the egg mixture and mix well to combine, 1 m more.
Add the flour mixture and mix until just combined, 45 s to 1 m.
Divide the batter between the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 m.
Let the cakes cool in the pans for about 15 minutes and then transfer to cooling racks to cool completely.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter while gradually adding the confectioners’ sugar gradually. Mix until light and fluffy.
Beat in the lemon zest, vanilla extract and milk. Mix well to combine.
-
When the cakes are cool, use a serrated knife to cut the domed top off of each cake and then cut each cake into two layers. (You’ll have four layers total.)
Place one cake layer on a platter or cake stand and scoop 1 heaping of frosting on top of it. Using the spatula, spread the frosting into an even layer, all the way to the edge. Place another cake layer on top. Repeat until you’ve used all four cake layers.
Spread the remaining frosting in a thin coat on the top ( and side of the cake*). Run your spatula around the edge of the cake to scrape away any excess frosting. (You should be able to clearly see the cake through the thin layer of frosting.)
Sprinkle with lemon zest and garnish with berries. Slice and serve the cake at room temperature.
*Use half the quantities to bake a 2 layer cake for 4-6 people.
**Naked as in not overfrosted layers. You can eliminatie all outer frosting except the top.
