Description
This Lemon Rosemary Olive Oil Cake is a moist and fragrant dessert featuring fresh lemon zest and juice combined with aromatic rosemary and extra virgin olive oil for a unique twist on a classic cake. Served with luscious mascarpone whipped cream, it’s perfect for spring and summer gatherings or an elegant afternoon 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.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- 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 the mixture is thick, fluffy, and pale, about 3 to 4 minutes. Then stir in the chopped rosemary.
- Add olive oil: With the mixer still running on high, slowly drizzle in the olive oil. Beat until fully incorporated, about 2 minutes.
- Combine wet and dry ingredients: Reduce mixer speed to low. Alternately add the milk and lemon juice along with the dry ingredients to the wet mixture, mixing gently until everything is just combined.
- Pour and top batter: Pour the batter into the prepared springform pan. Evenly scatter the remaining half tablespoon of unchopped rosemary over the top of the batter.
- Bake the cake: Bake for 35 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool the cake: Place the pan on a cooling rack and let cool in the pan for 10 minutes. Then remove the cake from the pan and allow it to cool completely on the rack.
- Make mascarpone whipped cream: In a clean bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Add the cold mascarpone cheese and whip until stiff peaks form.
- Serve: Dust the cooled cake with powdered sugar and spread mascarpone whipped cream on top or serve alongside individual slices.
Notes
- The olive oil adds moisture and a distinct flavor that pairs beautifully with lemon and rosemary – extra virgin olive oil is recommended for best taste.
- Make sure to use fresh rosemary for the best aromatic impact; finely chop most of it and reserve some whole leaves for garnish.
- If you don’t have a springform pan, a regular 9-inch round cake pan can be used but greasing thoroughly is important to avoid sticking.
- The cake is best served once fully cooled to allow flavors to meld and mascarpone cream to hold its texture.
- For a dairy-free version, substitute the mascarpone whipped cream with a coconut cream frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
