• 2 1/2 cup flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1/2 cup olive oil
  • 1 3/4 cup granulated sugar
  • 3 large eggs, room temperature 
  • 2 tsp. vanilla extract
  • 1 cup buttermilk, room temperature
  • 2 tbsp. lemon zest 
  • 1/3 cup fresh lemon juice 


  • 1 cup butter, room temperature
  • 6 oz. cream cheese, room temperature
  • 1 tbsp. lemon zest
  • 5 1/2 c. confectioner's sugar
  • 3 tbsp. fresh lemon juice


  • 1 10oz. jar of marmalade 
  • Edible leaves & flowers
  • Assorted fruit


  1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter, olive oil, and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Mix for at least 2 minutes or until light and fluffy.
  5. Stir in the vanilla extract, buttermilk, lemon zest, and lemon juice. 
  6. Gradually add the flour mixture to the butter mixture and whisk to combine.
  7. Divide the batter equally between the prepared cake pans, spreading it evenly.
  8. Bake for approximately 26 - 30 minutes or until a toothpick inserted into the center comes out clean.
  9. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
  10. While the cakes are cooling, prepare the buttercream icing. In a large mixing bowl, beat the softened butter, cream cheese, and lemon zest until creamy. Gradually add the powdered sugar, mixing well after each addition. Beat for at lease a minute, then add in the lemon juice. Continue toeat the mixture until smooth and fluffy.
  11. Place one cake layer on a serving plate. Spread a layer of butter cream on top and then a layer of lemon marmalade.
  12. Place the second cake layer on top of the first layer and press down gently.
  13. Place in the freezer for 20 min to an hour to allow for easy decorating.
  14. Once it’s very chilled, frost the entire cake with the buttercream icing, covering the top and sides evenly.
  15. Garnish the cake with additional dollops of marmalade, edible plants, and fruit
  16. Slice and serve the lemon marmalade cake at room temperature, and enjoy!