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Moist Lemon Olive Oil Cake Recipe with Creamy Mascarpone Frosting

lemon olive oil cake - featured image
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A bright and tender lemon olive oil cake topped with a silky mascarpone frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240ml) extra virgin olive oil
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 medium lemons
  • ½ cup (120ml) freshly squeezed lemon juice
  • ½ cup (120ml) whole milk or buttermilk
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225g) mascarpone cheese, chilled
  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with olive oil or butter and dust lightly with flour.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk olive oil and sugar until blended. Add eggs one at a time, whisking well after each.
  4. Stir in lemon zest, vanilla extract, lemon juice, and milk or buttermilk.
  5. Slowly fold dry ingredients into wet ingredients with a rubber spatula until just combined; batter should be thick but pourable.
  6. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  8. Beat mascarpone and softened butter until smooth. Gradually add powdered sugar, beating until fluffy.
  9. Mix in vanilla extract, pinch of salt, and optional lemon zest.
  10. Once cake is completely cool, spread mascarpone frosting evenly over the top.
  11. Chill frosting if too soft before spreading. Garnish with lemon slices or fresh herbs if desired.

Notes

Use a mild fruity extra virgin olive oil to avoid overpowering the lemon flavor. Whisk eggs and sugar until pale for a lighter crumb. Fold flour gently to avoid toughness. Chill frosting if too soft before spreading. Let cake cool completely before frosting to prevent melting.

Nutrition

Keywords: lemon cake, olive oil cake, mascarpone frosting, moist cake, easy dessert, lemon dessert, homemade cake

Find it online: https://katedishes.com/moist-lemon-olive-oil-cake-recipe-with-creamy-mascarpone-frosting-easy-and-perfect/