Description
A moist and flavorful Lemon Rosemary Olive Oil Cake combining zesty lemon, fresh rosemary, and rich olive oil for a delightful and aromatic dessert, perfectly complemented by a creamy mascarpone whipped topping.
Ingredients
Scale
For the 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
For the 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 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 this mixture aside.
- Beat Eggs and Sugar: Using an electric mixer with a whisk attachment, beat the sugar, eggs, and lemon zest on high speed until the mixture is thick, fluffy, and pale, approximately 3 to 4 minutes. Then add the chopped rosemary and mix briefly to combine.
- Incorporate Olive Oil: Slowly pour the extra virgin olive oil into the egg mixture while the mixer continues running at high speed. Beat until fully combined, about 2 minutes.
- Add Milk, Lemon Juice, and Dry Ingredients: Reduce mixer speed to low. Alternate adding the milk and lemon juice with the dry flour mixture, mixing just until blended each time to avoid overmixing.
- Prepare to Bake: Pour the batter into the prepared cake pan. Evenly scatter the remaining ½ tablespoon of non-chopped fresh 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 or with a few moist crumbs.
- Cool the Cake: Place the cake pan on a cooling rack and let it 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 with the electric mixer whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Add the cold mascarpone cheese and continue whipping until stiff peaks form.
- Serve: Dust the cooled cake with powdered sugar if desired. Spread the mascarpone whipped cream over the cake or serve it alongside individual slices.
Notes
- Make sure all dairy ingredients are cold to achieve the best whipped cream texture.
- For a sharper lemon flavor, use freshly squeezed lemon juice and zest the lemons yourself.
- The non-chopped rosemary on top adds an aromatic touch and slight texture contrast.
- You can substitute whole milk for the 2 tablespoons of milk if preferred.
- The cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- Feel free to dust with powdered sugar just before serving to keep it fresh-looking.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
