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Fluffy Lemon Layer Cake with Cream Cheese Frosting

A light and fluffy lemon cake made with olive oil, Greek yogurt, and fresh lemon juice. Frosted with a tangy cream cheese frosting, this cake is perfect for celebrations or afternoon tea.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 10 slices
Course: Dessert
Ingredients Method

Ingredients
  

For the Lemon Cake
  • 320 g flour
  • 2 ½ tsp baking soda
  • ½ tsp salt
  • 80 g butter
  • 100 g olive oil
  • 250 g caster sugar
  • zest of 2 lemons
  • 3 eggs
  • 150 g Greek yogurt
  • 160 g milk
  • 35 g fresh lemon juice (approx. 1 lemon).
  • 1 tsp vanilla extract
For the Cream Cheese Frosting
  • 115 g butter
  • 225 g cream cheese
  • 300 g powdered sugar

Method
 

For the Cake:
  1. Preheat oven to 175°C (350°F). Grease and line an 8–9 inch cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a stand mixer, cream butter, sugar, and lemon zest until pale and fluffy. Add olive oil and mix until smooth.
  4. Beat in eggs one at a time until fully incorporated.
  5. Stir in yogurt, milk, lemon juice, and vanilla until smooth.
  6. Fold in the dry mixture gently until just combined — do not overmix.
  7. Pour batter into pan and bake 30–35 minutes, until a toothpick inserted comes out clean.
  8. Cool 10 minutes in pan, then transfer to a wire rack.
For the Frosting:
  1. Beat butter and cream cheese together until smooth and creamy (2–3 minutes).
  2. Gradually add powdered sugar, starting on low, until combined.
  3. Add vanilla, salt, and optional lemon juice/zest. Beat on medium-high 2 minutes until fluffy.
Assembly:
  1. Slice cooled cake into 2 layers if desired.
  2. Spread frosting evenly between layers and over the top and sides.