Description
This Lemon Rosemary Olive Oil Cake is a moist, fragrant dessert featuring the bright flavors of lemon zest and juice combined with fresh rosemary and rich olive oil. Perfectly complemented by a luscious mascarpone whipped cream topping, it’s an elegant cake ideal for gatherings or a special treat.
Ingredients
Scale
Cake
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 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, not chopped
- Powdered sugar for dusting, optional
Mascarpone Whipped Cream
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- ¾ teaspoon vanilla extract
- 7 ounces mascarpone cheese, drained and cold
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 F. Butter or lightly oil a 9-inch springform pan to prevent sticking.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Beat Eggs, Sugar, and Zest: Using the whisk attachment of an electric mixer, beat the sugar, eggs, and lemon zest on high speed until the mixture is thick, fluffy, and pale, about 3-4 minutes.
- Add Chopped Rosemary and Olive Oil: Mix in the chopped fresh rosemary. With the mixer running on high, slowly drizzle in the extra virgin olive oil. Continue beating until fully combined, approximately 2 minutes.
- Incorporate Milk, Lemon Juice, and Dry Ingredients: Reduce the mixer speed to low. Gradually add the milk and lemon juice alternately with the dry ingredient mixture, mixing just until combined.
- Pour Batter and Top with Rosemary: Pour the batter into the prepared springform pan. Evenly scatter the remaining half tablespoon of fresh rosemary (not chopped) over the top of the batter.
- Bake the Cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool the Cake: Place the pan on a cooling rack and let it sit for 10 minutes. Then, remove the cake from the pan and allow it to cool completely on the rack.
- Prepare Mascarpone Whipped Cream: In a clean bowl with a whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Add Mascarpone Cheese: Add the chilled mascarpone cheese to the whipped cream and continue whipping until stiff peaks form.
- Serve: Dust the cooled cake with powdered sugar and either spread the mascarpone whipped cream on top or serve it alongside individual slices.
Notes
- For a dairy-free version, substitute the mascarpone whipped cream with coconut cream whipped topping.
- Ensure the mascarpone cheese and heavy cream are well chilled to achieve the best whipped cream texture.
- Use fresh rosemary for the best flavor; dried rosemary may be too overpowering.
- To add a little extra lemon flavor, consider a lemon glaze drizzle made from powdered sugar and lemon juice.
- This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
