Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 3 large eggs; 1 cup sugar; ½ cup extra virgin olive oil; 2 tablespoons milk; Zest of 2 lemons; Juice of 1 lemon; 1 ½ tablespoons fresh rosemary, chopped; ½ tablespoon fresh rosemary, for garnish; Powdered sugar for dusting (optional); 1 cup heavy whipping cream, cold; ½ cup powdered sugar; ¾ teaspoon vanilla extract; 7 ounces mascarpone cheese, drained and cold

Recipe By:

jesseca

Posted:

February 18, 2025

Updated:

February 18, 2025

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Lemon olive oil cake is not just a dessert; it’s a delightful experience. Imagine biting into a slice that perfectly balances zesty lemon and smooth olive oil, creating a cake that’s moist and flavorful. This recipe is everything you crave in a dessert—it’s vibrant, refreshing, and surprisingly light. Whether you’re hosting a sunny afternoon gathering or just treating yourself after a long day, this cake is your go-to option. Plus, with the delightful touch of fresh rosemary, every bite feels like a mini escape to a Mediterranean garden. Grab your apron, and let’s create something special that you’ll want to share with everyone.

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Why This Recipe Works

The alchemy of flavors that makes this lemon olive oil cake a standout choice is simply magical. Combining olive oil and fresh lemon zest creates a tender crumb. The olive oil adds moisture while allowing that bright lemon flavor to shine through. Adding rosemary enhances the cake’s aromatic profile, making each bite an experience to savor. You might wonder how a simple cake can have such depth. It’s all in the balance of ingredients and the love you put into making it.

Why You’ll Love This Lemon Olive Oil Cake

This lemon olive oil cake is truly a delightful twist on traditional recipes. It’s moist, flavorful, and surprisingly light, making it perfect for any occasion. It feels just right for a picnic or a cozy gathering at home. Whether you enjoy it on its own or pair it with luscious whipped cream, this cake will surely become a staple in your recipe repertoire. Trust me; once you bake this one, it’ll be hard to resist baking it again and again.

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 large eggs
1 cup sugar
½ cup extra virgin olive oil
2 tablespoons milk
Zest of 2 lemons
Juice of 1 lemon
1 ½ tablespoons fresh rosemary, chopped
½ tablespoon fresh rosemary, for garnish
Powdered sugar for dusting (optional)
1 cup heavy whipping cream, cold
½ cup powdered sugar
¾ teaspoon vanilla extract
7 ounces mascarpone cheese, drained and cold

The Perfect Balancing Act of Flavors in This Cake

Prepare to Bake

Start your journey by preheating your oven to 350°F. Next, prepare a 9-inch cake pan by lightly buttering or oiling it. This step is crucial to ensure the cake releases smoothly after baking.

Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these ingredients ensures they’ll work together in harmony. Set it aside for now while you focus on the wet ingredients.

Whip the Eggs and Sugar

Now, grab your electric mixer with a whisk attachment. Combine the sugar, eggs, and lemon zest in the bowl. Beat on high for 3-4 minutes. You’re looking for a mixture that’s thick, fluffy, and a lovely pale color. This step helps create a light texture in the cake.

Incorporate the Olive Oil

While the mixer is still on high, slowly drizzle in the olive oil. Keep beating for an additional 2 minutes. The oil should blend well, contributing to that wonderful moistness we love.

Combine Wet and Dry Ingredients

Now it’s time for a little teamwork! Reduce the mixer speed to low and alternately add the milk and lemon juice along with the dry ingredients. Mix until just combined. It’s important to avoid overmixing; this keeps your cake tender.

Transfer Batter to the Pan

Once your batter is ready, pour it into your prepared cake pan. Make sure it spreads evenly. For a burst of flavor, sprinkle the remaining ½ tablespoon of chopped rosemary on top.

Bake to Perfection

Pop your cake into the oven and bake for 30-35 minutes. Check by inserting a toothpick into the center; it should come out clean, though a few crumbs are perfectly fine. Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack. Let it cool completely and soak in the delicious aroma filling your kitchen.

Prepare the Mascarpone Whipped Cream

While the cake cools, let’s whip up some delightful mascarpone whipped cream. In another bowl, using the electric mixer fitted with a whisk attachment, whip together the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form. After that, gently fold in the mascarpone cheese until you see stiff peaks forming. This cream is a perfect topping!

Serve Your Creation

Once your cake has cooled completely, it’s time to give it some flair! Dust it lightly with powdered sugar for an elegant touch. Generously top it with the mascarpone whipped cream or serve it on the side for guests to add as they please. This gives a lovely presentation to your delicious cake.

Serving Suggestions

This lemon olive oil cake pairs beautifully with fresh berries or a scoop of vanilla ice cream. It shines just as brightly next to a cup of tea or a refreshing glass of lemonade. The possibilities for pairing are endless, adding to the cake’s charm.

Tips for Success

Make sure your eggs and milk are at room temperature. This helps create a smooth batter.
Don’t skip the dusting of powdered sugar. It adds a touch of elegance.
Adjust the sweetness of the mascarpone whipped cream to your taste by adding more or less powdered sugar as needed.

Variations

If you’re feeling adventurous, consider some simple variations. For a nutty crunch, add ½ cup of finely chopped almonds or pistachios to the batter. Alternatively, swap the rosemary for other herbs, like thyme or lavender, for a unique flavor profile that might surprise your taste buds.

Storage Tips

Once you’ve enjoyed this cake, store any leftovers in an airtight container at room temperature for up to 3 days. If you want longer storage, wrap it tightly and freeze for up to 2 months. When you’re ready to enjoy it again, just thaw it in the refrigerator overnight.

Pairing Ideas

This cake harmonizes well with light desserts like sorbet. It also shines alongside a glass of prosecco or a refreshing spritzer, making it a great choice for celebrations or casual get-togethers.

FAQs

Can I use regular olive oil instead of extra virgin?
You can, but extra virgin olive oil gives a more robust flavor that truly enhances the cake.

How can I tell when the cake is done baking?
When a toothpick inserted into the center comes out clean with minimal crumbs, your cake is ready.

Is it necessary to use rosemary?
The rosemary adds a unique flavor, but you can skip it if you’re after a classic lemon taste.

Can I make this cake gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend.

What’s the best way to serve leftovers?
Store leftovers in an airtight container and serve at room temperature or slightly chilled for the best experience.

Indulging in a slice of this lemon olive oil cake will not only satisfy your sweet tooth but also transport you to a sunlit garden adorned with fragrant herbs and citrus. It’s versatile, easy to make, and will certainly become a favorite among your family and friends. Enjoy the journey of baking and savor every moment!

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Lemon Olive Oil Cake

Why This Recipe Works

Why You’ll Love This Lemon Olive Oil Cake

Ingredients