The lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey lemon blueberry sauce and finished with fresh blackberries. The perfect marriage between the classic Italian olive oil cake and Tiramisu.
This Italian lemon olive oil cake is Everything and a bucket of organic blackberries.
Today I bring to you the first official cake on Ciao Florentina, I don’t even know where to really start, because I am so excited about this you guys. I mean, yours truly excited about cake, is just never happens.
But today I have the real deal: Italian Lemon Olive Oil Cake, with a little bit of ricotta cheese in the mix of course, and a pudding like lemon curd layer to give it the ultimate lemon flavor throughout.
But what goes really well with lemon ?
Blueberries and blackberries. Oh my!
So I made a super quick honey lemon blueberry sauce on the stove top, that is going to make your cake not just extra delicious but also add tons and tons of moisture.
Let’s talk whipped mascarpone filling. Basically the same exact formula I follow when making my Tiramisu cheesecake.
Pure cheesy heaven with a lemon twist, because hello beautiful: Italian Lemon Olive Oil Cake!
Just imagine taking a bite out of fluffy olive oil cake layers loaded with whipped mascarpone, lemon curd and blueberry sauce. Then sprinkle sweet blackberries all over the place, pretending you are the foodie Picasso or something.
Oh wait, that’s me, I’m the foodie Picasso. Okay, more about that another time, because it is a long story and it’s the weekend and ain’t nobody got time for that!
Let me take you straight inside of this naked cake!
TaDa !!! Tell the truth: Can you even handle it ?
Look at those creamy layers! Excuse me a few minutes while I go take a big bite out of that.
I’ll let you know right now: this is not a vegan kind of cake.
Sorry my vegan friends, I do not have a vegan version, nor does my brain know how I could possibly pull it off as vegan…. I mean is there vegan mascarpone ? I have no idea. How about the eggs ?
Between the cake, the mascarpone filling and the curd I used about 15 eggs. So yeah, I really don’t think this is a vegan’s dream. But for the rest of us you guys, this cake is Everything!
Tough It might seem like a very self involved recipe, it is really easy actually. There are a few steps that you can do in advance, like a day before you can:
- make the lemon curd
- make the blueberry sauce
- whip the mascarpone filling
Then the next day, just bake your easy cake, cool it off and dress it really nice with all the goodies, like it’s going places.
I used lemon thyme blossoms to garnish, I just thought It was meant to be hehe.
If you aren’t in the mood for creamy lemony cheesy layers, blueberries and blackberries, you can still bake the lemon olive oil cake on its own and serve it with just a sprinkling of powder sugar.
Variations on this Italian cake include:
- replace the blueberries and blackberries with fresh strawberries or raspberries
- cover your lemon olive oil cake with this blueberry glaze.
- go for these balsamic figs as a sauce and decorate with fresh figs
- turn it into a chocolate cake and finish with a chocolate glaze
- decorate with candied oranges or toasted coconut
- the lazy way: no bake mascarpone cheesecake
The lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey lemon blueberry sauce and finished with fresh blackberries. The perfect marriage between the classic Italian lemon olive oil cake and Tiramisu.
- 1 c extra virgin olive oil
- 1/3 c ricotta cheese
- 2 c all purpose flour
- 5 eggs organic pasture raised
- 1 1/4 c granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- Zest from 1 lemon
- A pinch of sea salt
- 1 lb blackberries
- 1/4 c edible flower blossoms
- 1/2 lb blueberries
- 1/2 lemon juiced
- 2-3 tbsp wild honey
- 1 tsp vanilla extract
- 4 large egg yolks organic pasture raised
- 4 tbsp granulated sugar
- 3/4 lb mascarpone cheese
- 1.5 c whipped cream ( Stiff )
- zest from 1 lemon
- 1/2 c lemon juice freshly squeezed
- Zest from 1 lemon
- 5 large egg yolks organic pasture raised
- 1/2 c granulated sugar
- 5 tbsp butter cut into 5 pieces.
Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.
To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
- Preheat your oven to 325"F.
- Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
- Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
- Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
- Transfer the cake batter into the buttered spring form pan.
- Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
- Transfer the cake to a cooling rack and allow to cool completely.
Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
- Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
- Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
- Extra carefully slice the cake in half using a serrated knife.
- Place the bottom part on a plate or cake stand.
- Using a small spatula spread the chilled lemon curd on top of the olive oil cake.
Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
- Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.
- Make sure the whipped cream is Stiff not runny.
- If whipping your own cream, start with 1 cup of organic heavy whipping cream + 1 tbsp sugar. Whip with the whisk attachment until stiff, it should yield just about 2 cups of whipped cream.
You’ll Also Love:
Berry Tiramisu Trifle
Italian Tiramisu Cheesecake
Blueberry Glaze Olive Oil Cake
Italian Wedding Cookies
That gorgeous cake looks like a summer wedding! Seriously, one of the best looking cakes I have EVER seen!
I’m so happy you love it, and thank you so much, that is a true compliment. Hope you give it a go soon ~Florentina Xo’s
Very beautiful looking cake! I want to have a piece right now!
This cake looks amazing! I had an olive oil cake in Italy and it was incredible. I need to try this out!
Oh yes you must! I bet you’ll fall in love with olive oil cakes and even more, bake with olive oil more often.
This recipe looks divine! Your pictures are amazing too. They really make this cake scream “MUST HAVE!”
awww thanks Michelle, you made my day. I’m just learning how to take good photos, so happy you like them! ~Florentina
OMG, this recipe sounds incredible. You had me at lemon and these berries and citrus with mascarpone has me wanting to make this right now!
Hope you do, I mean what can be a better treat than lemon olive oil cake? 😉
This cake is absolutely beautiful!! <3 I just love the blackberry/lemon combo too.
What a stunner!! Such a showstopping cake full of oozy amazingness. I love the sound of the sharp blackberries and lemon against the marscarpone.
Wow. This cake looks fantastic and so delicious. And it has all my favourite things! Lemon, mascarpone, blackberries. And those thyme blossoms are adorable too! I’ve never baked a cake using olive oil before and this is definitely the cake to try that on. Will let you know how it goes!
Thanks Jolina! Olive oil cakes are so special, I don’t even think I know how to bake anything good without olive oil and some ricotta in the mix. Let me know how it goes ~ Florentina
This isn’t a cake! It’s a dream!
I love this cake! It’s so beautiful with those lemon thyme flowers, now I have to grow some thyme, this is my kind of cake, it looks so delicious!
That is such a beautiful looking cake! A real show stopper and something to serve up to impress guests.
Hmm, I’ve never made a cake with olive oil, rather than butter! It looks and sounds almost like a rich sponge cake, would that be right? And then, of course all the fillings and such just are so lovely.
I don’t even know where to start, but I’ll start with how amazing this recipe looks. Your pictures are simply stunning. Just like I could reach threw to the cake! Wow, delicious!
Ok, this cake is GORG! Love all those fresh berries and of course LOVE mascarpone.
I’m making this cake for my birthday, but I have one question–should I cook the blueberries until thickened like pie filling? We don’t have access to fresh blackberries here, so mine is going to be decorated with mango 🙂
Hi MariLou! You only need to cook the blueberries a few minutes until the pop and release their juice. They will form a nice syrup together with the honey, no need to cook them down. You want rustic textures all through your cake. The mango sounds really good too, make sure to send me a pic of your olive oil cake with mango. I’d love to see it ~ Florentina
I see no ricotta cheese anywhere in the recipe ingredients but you do refer to it in #6 of the directions. I’m dying to try this cake but am afraid I’m missing something. Also, #11 refers to the whipped ricotta filling. Did you mean mascarpone cheese? Can ricotta be substituted? Thanks for your response. It looks like an awesome cake!!
Joyce
Oh Florentina!! Please forgive me! I found the ricotta cheese. I’m so sorry to bother you about this. Now, on to baking this gorgeous cake!
Joyce
Hi Joyce, no worries, I was just checking for errors and I see the Ricotta cheese is the second ingredient. It goes in the olive oil cake batter. And Yes, it is a whipped mascarpone filling, I hope you love it as much as we did ~ Florentina
Thank you so much for this recipe. I made it today and it was super hit. I will for sure try again.
Hi Sangita, I am so happy to hear the cake was a Hit! Happy Dance haha! Definitely our favorite cake as well!~ Florentina
I have to make this, it’s stunning! I have lemon love oil (Roland citron oil), do you think using a little of it will intensify the lemon flavor or be just too much? Thank you
Hi Leslie, you can definitely use a little bit of it, just don’t replace the entire amount of olive oil in the recipe with it. Maybe about 2 tablespoons or so, depending on how strong it is. I would taste it first. I’d love to hear how it goes, please report back 🙂 ~ Florentina
i have a question on this step: Using a spatula fold the whipped cream into the whipped mascarpone cheese until combine. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use.
is the whipped cream whipped or just poured out of the carton? i can’t find anywhere it says to whip it but i wanted to make sure. thanks! i want to try this asap but i am waiting to make sure i have this step correct. also, if you make this part ahead, you just cover it and leave it in the refrigerator overnight!
Hi Kris, you will need Whipped Cream so heavy cream that is already whipped. I hope that answered your question. If you make this part ahead then yes, cover tightly with plastic wrap until ready to assemble your cake. Let me know how you liked it 🙂 ~ Florentina
I am so excited to make this. Am I supposed to make whipped cream use whipping cream or am I buying whipped cream pre-made? Please advise.
I’m so happy I found this recipe!!
Thanks Katie, you can use whatever you have. I usually whip my own cream with 1 tbsp of sugar. But you can just use pre-made whipped cream too. Your call! Let me know how you love the olive oil cake ~ Florentina Xo’s
I was searching for a special cake for my mother-in-law’s birthday….THIS IS IT! I can’t wait to put this together this weekend! Thank you for posting it, Florentina!
I’m so excited to see how it turns out! Enjoy!
The cake was a huge hit! My mother in law was very happy to receive such a beautiful cake. Thanks again for sharing!
I’m so doing the happy dance over here! My favorite cake ever too, nothing beats making cake with olive oil and mascarpone cheese hehe
This looks insanely delicious!
Thanks Kevin, It really was the best cake of all time. Hope you give it a go 🙂
Wow, what a gorgeous cake!
This cake is absolutely delicious!! Stunning cake to look at and my family was impressed with all of the different layers of flavor. I even used a GF flour blend to make it Celiac friendly and the texture was great.
I did have a little trouble getting the mascarpone filling thick enough, it ended up runny. Any suggestions??
Hi Ashley, so happy to hear everyone loved the cake. I suspect your whipped cream was not whipped enough. Sometimes If the cream or even the whisk is not cold enough it really won’t whip well. Which then in turn will make your mascarpone filling lose, since mascarpone cheese is super thick to start with. So i would definitely suggest to use already whipped cream or make sure the cream and wish are very cold. Then gently mix it with the msacarpone. ~ Florentina
So… I found this on Pinterest and thought” wow what a gorgeous cake ” seriously, gorgeous . I tried to find a review on how it tasted . I didn’t browse all the way through but didn’t see any, so I made the cake …. here is a review on how it tastes ……….
BEST CAKE EVER !!!!! Delish . The cake is perfect (although I didn’t realize I was out of vanilla so I used almond extract , highly suggest you try that. It was awesome ) absolutely perfect . And for the record the lemon curd is delish by itself and I have now saved it for my lemon meringue pies . Holds up perfectly !
Hi Summer! So happy you love the cake. It is my favorite cake ever too 🙂
Almond extract sounds fabulous, I’m going to update the recipe and add that as an option. Thank you for taking the time to write a lovely comment ~ Florentina
Ciao!
I was scrolling thru your cookie recipes and this stopped me dead in my tracks. Insanely gorgeous cake! Love how you decorated it too.. I don’t think I can wait until summer to try this … Being Italian and having been to Italy I truly appreciate your page and the authenticity with which your recipes are made… can’t wait to make it! Grazie mille!
awww thank you so much Gina! You made my day! We make this during the holidays as well so definitely no need to wait until summer Xo’s ~Florentina
I am excited to make this cake this weekend. I have a question. The recipe calls for 1/3 c ricotta cheese. I saw a post about the some sort of confusion. Does this recipe call for the 1/3 c ricotta cheese at all? If not, is 1/3 c mascarpone used instead? Also, I don’t have an electronic whisk for the lemon curd. Can I just use my hand mixer or a manual whisk? Thank you
Hi Karina, there is 1/3 c of ricotta cheese in the cake batter. The mascarpone cheese is for the filling only. The recipe doesn’t call for an electronic whisk. You will need a regular hand held whisk to make the lemon curd over a double boiler, so you should be fine. Also you can make the cake batter by hand, but you will need a mixer to whip the mascarpone filling. I hope that makes sense 🙂 ~ Florentina
I made this cake yesterday. OMG!!!!! This cake right here is by far the BEST cake I have ever tasted…. This cake has everything that I love and obsess about (lemon curd and blueberries). I will for sure be making this in my near future.. Thank you for such an amazing recipe. 🙂
I’m so excited! Thanks for taking the time to let me know how it turned out! Xo’s ~Florentina
When I baked the cake in a 10 in round pan, the cake was only about 1-1/2 inches thick. Then slice it into half’s. Was yours this thin? If not what did I do wrong? Thanks! Love the recipe!
Hi Emilia, mine wasn’t quite that thin so I suspect maybe the baking powder you use was not performing the best.So happy you loved the cake 🙂
Looks amazing. Do you know the carb count?
This is beautiful. I’m planning to make it tomorrow for thanksgiving and a baker friend I showed the recipe to is doing the same…. I’m planning to substitute raspberries though…
I have just one question… is the lemon curd only between the 2 cake layers or does it go on the top as well?
Thanks!
Also.. I don’t own a springform pan so I had intended to use 2 9-inch rounds… should I also trim the bottom off the round I’m using for the top? I’m assuming yes since I want the yummy sauce/filling to soak in?
Yes I would still lightly trim it so it soaks up that sauce 🙂 Enjoy!
Hi Lins, yes you are correct, the lemon curd is only in one layer 🙂
This cake looks amazing!
Oh my goodness!!!! You should enter this beautiful, beautiful work of art in one of those $1,000,000 recipe contests.
Thanks so much for posting this.
Ha! Thanks Stephhy, I could sure use $1,000,000 right now! Let’s do it! ~Florentina
Hello! I have the cake baking in the oven as I type this message 😉 I have a question-in the directions it says use a spoonful of the mascarpone cheese when the recipe calls for 1 lb. the whole 1lb is used for the filling correct?
Thank you and I will send you a picture when it’s finished!! So excited to make this!!
Yes you are correct Cristal, you just need to add the mascarpone by the spoonful to mix it in 🙂 Hope you love the cake! ~Florentina
Thank you for this great recipe! I had so much fun making this cake and would like to make it again 🙂
Oh I’m so happy to hear Cristal! Hands down our most favorite cake ever!
Such a stunning cake. I do have a concern about the Mascarpone cream. It calls for 4 egg yolks. Could there be a concern since you are not heating the yolks? Hope to get a reply soon.
Thanks Patt. Using the raw egg yolks is a traditional thing for us, just like we do when making Tiramisu. It isn’t any different than eating sushi, however I strongly encourage you to use fresh, organic and free eggs from free range grass fed chickens. If you are concerned you can leave them out. Let me know how it goes 🙂
I am going to make this for my mother in laws birthday! She will love it. I really really hate ricotta cheese, any substitutes?!
Thank you!
Krista
Haha, you know the ricotta here is added to the batter to make it extra moist. You could get away with using a little bit less, but I wouldn’t leave it out. I promise, you won’t even be able to taste the actual cheese. Let me know how it goes 🙂
This cake was AMAZING!!!!! I made it for my Mom/Sister-in-law’s birthday, and it was perfect!! I did use a gluten free flour mix (Bobs Red Mill was what i had on hand, just be sure to sift before mixing it in!) and it worked perfectly!!! I had no thyme flowers to decorate with so I zested a lemon and lime on to the top of the cake with the blackberries.
Thanks for sharing this wonderful recipe!!!
I’m so happy Janine! Wow, I’ll have to try it gluten free next time. I love seeing tiny specs of lemon and lime zest on desserts. You can also use any edible flowers to decorate as well, for Christmas last year I used orchids 🙂
I think I know the answer to this now. But you do mean two cups whipped cream for the filling not 2 cups cream then whipped? I did the latter and have 2 cups extra filling even after being very generous with it. Plus my filling doesn’t have mascarpone flavor. The cake is otherwise delicious and soo moist.
Hi Lisa, you are correct, 2 cups of whipped cream, so cream that is already whipped 😉 So glad you loved the cake! Xo’s ~ Florentina
Is the whipped cream heavy whipping cream???
It is heavy whipping cream that is already whipped, so whipped cream, the fluffy stuff 🙂
Heavy whipping cream or cool whip???
Whipped Cream, you can make it yourself by whipping about 3/4 c of heavy cream.
Hi there! This looks not only beautiful, but very delicious! I’m having an Italian night at my house and wanted to make this cake for dessert. My only concern is I am pregnant and worried about the raw eggs in the mascarpone and lemon curd. Do you know if this is safe or not to eat while pregnant?
Hi Deanna, I would say leave them out If you are worried. I am not a medical doctor so i can’t give advice, in your case better safe than sorry rule 🙂
Wow, wow, wow! Every single picture makes me want to try this cake more than the last. What a delicious looking combination of flavors and textures! Can’t wait to try this!
Thanks so much Rebecca, i hope you give it a try one beautiful spring day 🙂 ~ Florentina
Just made the cake using your recipe this Monday. Thank you for sharing! You made it simple to execute. Mine was not as beautiful but it was delightful to eat 🙂 🙂 Have gotten many compliments and shared this recipe to a couple folks who asked. Looking forward to trying more from your collection!
Woohoo! That is so exciting to hear! Try using a little less mascarpone filling next time, it will be much easier to work with 😉
Hello,
I want to make this cake, but will
Need to transport it to an office for a celebration. Should I just make it as directed and place in fridge overnight? Would it hold up?
Any suggestions would be appreciated. Thanks!
Hi Angela, you can definitely make it the night before, just make sure to wrap it gently in plastic wrap. If you plan to decorate with the thyme blossoms, orchids or any edible flowers, just garnish with those the day of the event so they look at their prime. Enjoy! ~ Florentina
This was a hit at my Bunco party and I’ll be making it again for Easter! Even bought a domed cake stand to display this beauty! Now, mine looked a bit of a hot mess, but indeed was delicious! The whipped mascarpone looked more yellow than white, but again, was delicious. Thanks for the easy-to-follow directions for those of us who aren’t pros! This was my first layer cake and I thoroughly enjoyed it!
Woohoo Samantha! I’m si happy you loved the cake! Try refrigerating the filling for a little bit next time before assembling the cake, or use less of the mascarpone filling. Also make sure the cake is cooled completely. It will be easier to assemble and not so messy. However, this is a rustic style cake so looks are not essential ~ Florentina Xo’s
What do I do if don’t have a double boiler? – Calle
Hi Calle, you can improvise one, simply use a sauce pan with water in the bottom, then place another sauce on top making sure it doesn’t touch the water. Make your lemon curd 🙂
Made this cake for my dad’s birthday – it was a HUGE hit. Wouldn’t change a thing about it, highly recommend everyone make it. It didn’t really take very long (despite having so many steps – they are not super time consuming). It’s also very well balanced – not super lemony and not super sweet. I made one addition – I didn’t have the thyme flowers but added little basil leaves throughout. Although it’s not AS pretty as the thyme, it added a really nice freshness to it. Mint could work as well, but the Basil was lovely.
One question – how did you put the layers together? My middle layers squished out so it didn’t look so well put together as yours. I have some ideas as to how to tackle the next time I make it but would love to hear how you went about it.
Hi Mariana, I’m so happy your dad loved the cake, Happy Birthday! The secret to getting the layers to stay together is making sure the filling is chilled and thick, including the lemon curd. Use less mascarpone if you feel it might be a little too much next time. Then refrigerate for a couple of hours for everything to kind of glue together. To make things easier you can place the Ring from a Spring Form pan around the cake stand/platter, assemble your layers, refrigerate then remove the cake ring gently before serving. Let me know If that works better for you ~ Florentina Xo’s
Hi! I made this beautiful cake for my dad’s 80th birthday! It was so delicious and *almost beautiful* …. The cream was overly abundant and it was oozing all over the place and the layers of the cake were sliding around! It didn’t matter, because it still tasted amizingly flavorful, everyone loved it, and the huge mess made the celebration more entertaining. I’d like to try again, and wonder if you could please tell me what I did wrong… pretty sure I measured exactly as instructed.
Thank you so much for this exquisite recipe!
Hi Janet! So happy you loved the cake. Sounds like the whipped cream was not as stiff as it should have been, or maybe the mascarpone filling not chilled enough. Depending on the room temperature where you are assembling the cake that might effect the textures. Same goes for the lemon curd, better to cook it a little longer to get it thicker than to have it runny. Was the cake cooled off completely before assembling ? If not, that could also make the filling loosen up. My advice would be #1 Make sure everything is cooled off/ refrigerated before putting the final cake together. #2 Try using less mascarpone filling next time and that will make it easier for you to work with. In my experience If the mascarpone is chilled and stiff as it should be, you can have a pretty thick layer in between as it will hold well. Also important to refrigerate the cake after assembling and before serving for at least a couple of hours. Hope that helps 🙂
Followed the directions to the letter, but my cake ran each layer that topped in the cake. Made for Easter, my only choice was to put in a triffel bowl to salvage it. Tasted good, but did not hold up.
Hi Chasity, sounds like the whipped cream wasn’t stiff enough, which i return made the mascarpone filling kind of runny. I would suggest making sure you use very stiff whipped cream that you fold into the mascarpone and refrigerate for about an hour or so. This filling should be thick and creamy and hold together well. Also make sure the lemon curd is also thick and chilled. Do not attempt to assemble your cake until cooled off completely. If your cake is still even a little warm, it will cause the filling to become runny. Alternatively, you can definitely assemble this into a large trifle dish and enjoy with a spoon 🙂 ~Florentina Xo’s
WOW!!! What a beautiful cake- it was the highlight of my dinner party. Thanks for such a wonderful recipe, it’s definitely in my top cakes of all time, wouldn’t change a thing.
I’m sooooo excited about this! Thanks for reporting back Xo’s ~ Florentina
This has now become my favorite cake of all time! I made it last week as a tasting option for my italian clients and they loved it. I will now make it again for my mother for mother’s day.
Followed to a T and the recipe and cake turned out just like yours.
thanks again!
Thanks Carmen, you made my day! So happy everyone loved the cake ~Florentina Xo’s