Birthday Lemon Cake with Balsamic Cream Cheese Frosting

Moist, tender, and bursting with fresh lemon flavor, this classic olive oil cake is made with Texas Hill Country Olive Co. Extra Virgin Olive Oil for a rich, fruity finish. Enjoy it on its own or top it with our Balsamic Cream Cheese Frosting for an elevated dessert.

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Servings: 8–10

Ingredients

• 2 cups all-purpose flour

• 1½ cups + 2 tbsp sugar, divided

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 3 large eggs, room temperature

• 1 cup Miller's Blend Extra Virgin Olive Oil

• ½ cup whole milk

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

Directions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the eggs and 1½ cups sugar until light and fluffy. Gradually stream in the olive oil while mixing.

4. Mix in the milk, lemon zest, and lemon juice.

5. Fold the dry ingredients into the wet ingredients until just combined.

6. Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining 2 tablespoons of sugar.

7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Balsamic Cream Cheese Frosting

Creamy, tangy, and lightly sweet, this frosting gets a sophisticated twist from Texas Hill Country Olive Co. Dark Balsamic Vinegar. Raspberry, Fig, or Traditional Dark Balsamic all work beautifully.

Makes: Enough to frost one 9-inch cake

Ingredients

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tbsp of your preferred Balsamic Vinegar

• 1 tsp vanilla extract

• Pinch of salt

Directions

1. Beat the cream cheese and butter until smooth and fluffy.

2. Mix in the vanilla, balsamic vinegar, and salt.

3. Gradually add the powdered sugar, beating until light and creamy.

4. Spread over the cooled cake and garnish with fresh berries or a light drizzle of balsamic, if desired.

Chef's Tip

For a fruit-forward frosting, use Raspberry Dark Balsamic. For a richer, more classic flavor, try Traditional 18-Year Dark Balsamic or Fig Dark Balsamic. If the frosting becomes too soft, chill it for 15–20 minutes before frosting the cake.