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
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1 ¾ cups (220 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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3 large eggs (room temperature)
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1 cup (200 g) sugar
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¾ cup extra-virgin olive oil
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¾ cup milk (or buttermilk)
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2 tbsp fresh lemon zest
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¼ cup fresh lemon juice
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1 tsp vanilla extract
For the Mascarpone Frosting
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250 g mascarpone cheese (cold)
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1 cup heavy whipping cream (cold)
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½ cup powdered sugar
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1 tsp vanilla extract
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1 tbsp lemon zest (optional for extra citrus flavor)
Instructions
1. Prepare the Cake
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Preheat oven to 175°C (350°F).
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Grease and line a 9-inch round cake pan with parchment paper.
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In a bowl whisk together:
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flour
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baking powder
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baking soda
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salt
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2. Mix Wet Ingredients
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In another large bowl beat eggs and sugar until pale and fluffy (about 2–3 minutes).
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Slowly whisk in olive oil.
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Add milk, lemon juice, lemon zest, and vanilla and mix well.
3. Combine
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Gradually fold the dry ingredients into the wet mixture.
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Mix just until smooth (don’t overmix).
4. Bake
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Pour batter into prepared pan.
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Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then transfer to a rack to cool completely.
🍦 Make the Mascarpone Frosting
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In a bowl whip heavy cream until soft peaks form.
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In another bowl whisk mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
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Gently fold the whipped cream into the mascarpone mixture until fluffy.
🎂 Assemble
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Once the cake is completely cool, spread mascarpone frosting on top.
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Garnish with:
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lemon zest
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thin lemon slices
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powdered sugar
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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