Rustic Lemon Cake

cuisine American
difficulty Simple
season Year Round
serves 8


1 cup mild olive oil 3 large eggs 1 1/3 cups whole milk 2 tablespoons lemon zest, finely grated 1 tablespoon lemon juice, freshly squeezed 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 cup raspberry preserves non-stick cooking spray a few fresh flowers

For the Frosting

1 cup Kerrygold Pure Irish Butter, room temperature 4 cups sugar icing 2 tablespoons lemon zest 3 tablespoons lemon juice 4 teaspoons heavy cream


  1. Preheat oven to 325 degrees.
  2. Prepare two 9-inch cake pans with non-stick cooking spray.
  3. In the bowl of a standing mixer, add the oil, eggs, whole milk, lemon juice, and lemon zest. Turn the mixer onto medium speed and cream for 2 to 3 minutes, until thoroughly combined.
  4. In a LARGE BOWL, add the flour, sugar, baking powder, baking soda, and salt. Stir to combine.
  5. Remove the bowl from the stand mixer and fold the flour mixture into the egg mixture.
  6. Evenly divide the batter into the prepared baking pans.
  7. Bake the cakes for 30 to 35 minutes, or until a skewer, when inserted, comes out clean. Remove from the oven and allow the cakes to cool completely.

For the Frosting

  1. Put all of the ingredients for the frosting into the bowl of an electric stand mixer.
  2. Turn the speed to medium and whip until the mixture is combined and an even consistency.

Cake Assembly

  1. Place one of the cakes on a CAKE STAND. Spread the jam evenly over the bottom layer and then add the second layer on top of the first.
  2. Use an off set spatula to spread as much frosting as desired over the cake.
  3. Just before serving, trim the stems from the fresh flowers and arrange on top.