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Moist Lemon Olive Oil Cake with Creamy Whipped Mascarpone

moist lemon olive oil cake - featured image
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A bright and tender lemon cake made moist with extra virgin olive oil, topped with a light and creamy whipped mascarpone. Perfect for spring and easy to prepare in under an hour.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) extra virgin olive oil
  • 3 large eggs, room temperature
  • ¼ cup (60ml) fresh lemon juice
  • Zest of 2 medium lemons
  • ½ cup (120ml) whole milk
  • 1 tsp pure vanilla extract
  • For the whipped mascarpone topping:
  • 1 cup (240g) mascarpone cheese, chilled
  • ¼ cup (60ml) heavy cream, cold
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with olive oil and dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk granulated sugar and olive oil until combined.
  4. Beat in eggs one at a time until fully incorporated. Add lemon zest, lemon juice, and vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in thirds, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
  6. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes, checking at 38 minutes with a toothpick for doneness.
  7. Let cake rest in pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. While cake cools, whip mascarpone cheese with heavy cream, powdered sugar, and vanilla extract until soft peaks form (8-10 minutes).
  9. Spread or dollop whipped mascarpone over cake slices just before serving.

Notes

Use mild extra virgin olive oil for best flavor. Do not overmix batter to avoid toughness. Room temperature eggs help with smooth batter and rise. Whip mascarpone slowly to avoid splitting. Check cake doneness starting at 38 minutes with a toothpick. Cake can be made gluten-free by substituting flour and dairy-free by using suitable alternatives. Store cake and topping separately in airtight containers in the fridge.

Nutrition

Keywords: lemon cake, olive oil cake, mascarpone topping, spring dessert, easy cake recipe, moist cake, lemon dessert

Find it online: https://eliplate.com/moist-lemon-olive-oil-cake-recipe-with-creamy-whipped-mascarpone-perfect-for-spring/