Description
At its core, a Lemon Olive Oil Cake with Mascarpone Frosting is a Mediterranean-inspired sponge that swaps out saturated fats for the heart-healthy, flavorful profile of extra-virgin olive oil. The cake itself is characterized by a fine crumb and a tender interior that practically melts on the tongue. It is infused with both the juice and the zest of fresh lemons, providing a dual layer of acidity and aromatic oils.
Ingredients
For the Cake
1 ¾ cups (220 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs (room temperature)
1 cup (200 g) sugar
¾ cup extra-virgin olive oil
¾ cup milk (or buttermilk)
2 tbsp fresh lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract
For the Mascarpone Frosting
250 g mascarpone cheese (cold)
1 cup heavy whipping cream (cold)
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon zest (optional for extra citrus flavor)
Instructions
1. Prepare the Cake
Preheat oven to 175°C (350°F).
Grease and line a 9-inch round cake pan with parchment paper.
In a bowl whisk together:
flour
baking powder
baking soda
salt
2. Mix Wet Ingredients
In another large bowl beat eggs and sugar until pale and fluffy (about 2–3 minutes).
Slowly whisk in olive oil.
Add milk, lemon juice, lemon zest, and vanilla and mix well.
3. Combine
Gradually fold the dry ingredients into the wet mixture.
Mix just until smooth (don’t overmix).
4. Bake
Pour batter into prepared pan.
Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a rack to cool completely.
🍦 Make the Mascarpone Frosting
In a bowl whip heavy cream until soft peaks form.
In another bowl whisk mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
Gently fold the whipped cream into the mascarpone mixture until fluffy.
🎂 Assemble
Once the cake is completely cool, spread mascarpone frosting on top.
Garnish with:
lemon zest
thin lemon slices
powdered sugar
Notes
This Lemon Olive Oil Cake is soft, moist, and bursting with fresh citrus flavor. The olive oil adds a delicate richness while the creamy mascarpone frosting balances the bright lemon perfectly. It’s a beautiful dessert for afternoon tea, gatherings, or any time you want something light yet indulgent.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
Keywords: Citrus Olive Oil Sponge with Mascarpone Cream, Italian Lemon Oil Cake, Moist Lemon Cake with Mascarpone Topping, Mediterranean Lemon Olive Oil Dessert