Ingredients for Lemon Cake:

• 1 cup Rocky Mountain Olive Oil Extra Virgin Olive Oil
• 3 eggs
• 1 1/3 cup whole milk
• 2 tablespoon Italian Volcano Organic Lemon Juice
• 2 cups sugar
• 2 cups King Arthur Measure for Measure Gluten-Free Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

Ingredients for Cream Cheese Frosting:

• 1/2 cup butter softened
• 2/3 cup cream cheese softened
• 3 cups powdered sugar
• 1 tablespoon Italian Volcano Organic Lemon Juice
• 1 teaspoon pure vanilla
• mint leaves for garnish

Directions:

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, add oil, eggs, whole milk and lemon juice. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch pans with nonstick cooking spray. Place batter into baking pans. Bake for 33-36 minutes. Cool.

To make frosting:

1. In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice and vanilla and cream together. Chill.

To assemble cake:

1. Remove cakes from pans, set on top of one another and frost. Garnish with mint leaves.