Description
A moist and flavorful Lemon Rosemary Olive Oil Cake with a delicate crumb, enhanced by the brightness of lemon zest and juice, fragrant fresh rosemary, and the richness of olive oil. Served with an optional luscious mascarpone whipped cream, this cake is perfect for any occasion.
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, cold
Instructions
- Preheat and prepare pan: Preheat oven to 350 F. Butter or lightly oil a 9-inch springform pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set aside.
- Beat eggs and sugar: In the bowl of an electric mixer fitted with a whisk attachment, beat the sugar, eggs, and lemon zest on high speed until thick, fluffy, and pale, about 3-4 minutes.
- Add chopped rosemary and olive oil: Add the chopped rosemary to the egg mixture. Then, with the mixer running on high, slowly pour in the olive oil and beat until fully combined, about 2 minutes.
- Add milk, lemon juice, and dry ingredients: Reduce mixer speed to low. Alternately add the milk and lemon juice along with the dry ingredients to the batter, mixing gently until incorporated.
- Pour and top batter: Pour the batter into the prepared springform pan. Scatter the remaining ½ tablespoon of fresh, non-chopped rosemary evenly on top of the batter.
- Bake the cake: Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Cool the cake: Place the pan on a cooling rack and allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool completely on the rack.
- Optional finishing: Once cooled or before serving, dust the cake with powdered sugar, spread mascarpone whipped cream on top, or drizzle with lemon icing if desired.
- Prepare mascarpone whipped cream: In a clean bowl of an electric mixer with the whisk attachment, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Add mascarpone cheese: Add the cold mascarpone cheese to the whipped cream and continue whipping until stiff peaks form. Spread on top of the cooled cake or serve alongside individual slices.
Notes
- Ensure eggs and heavy cream are cold for best whipping results.
- Use fresh rosemary for the best flavor and aroma.
- You can substitute milk with plant-based milk for a dairy-free option, but the mascarpone whipped cream will not be dairy-free.
- The cake is best served the same day but can be stored covered in the refrigerator for up to 3 days.
- For a more intense lemon flavor, add a bit more lemon zest or a teaspoon of lemon extract.
- Powdered sugar dusting is optional but adds a lovely decorative touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
