Description
This Lemon Rosemary Olive Oil Cake is a moist and fragrant dessert featuring the bright zest and juice of lemons combined with fresh rosemary and rich extra virgin olive oil. Baked to golden perfection and optionally topped with a luscious mascarpone whipped cream, this cake is perfect for a refreshing treat or special occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 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
For the Mascarpone Whipped Cream
- 1 cup heavy whipping cream cold
- ½ cup powdered sugar
- ¾ teaspoon vanilla extract
- 7 ounces mascarpone cheese drained, cold
- Powdered sugar for dusting, optional
Instructions
- Preheat and Prepare the Pan: Preheat the 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: Using an electric mixer fitted with a whisk attachment, beat the sugar, eggs, and lemon zest on high speed until mixture is thick, fluffy, and pale, about 3 to 4 minutes.
- Add Chopped Rosemary and Olive Oil: Mix in the chopped rosemary. With the mixer running on high, slowly add the olive oil and beat until incorporated, about 2 minutes.
- Incorporate Milk, Lemon Juice, and Dry Ingredients: Reduce mixer speed to low. Alternately add the milk, lemon juice, and dry ingredients to the wet mixture until fully combined.
- Pour Batter and Add Topping: Pour the batter into the prepared pan. Scatter the remaining half tablespoon of non-chopped rosemary evenly over the top.
- Bake the Cake: Bake the cake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool the Cake: Place the pan on a rack and allow the cake to cool in the pan for 10 minutes. Then, remove the cake from the pan and cool completely on the rack.
- Prepare Mascarpone Whipped Cream: In a clean bowl, whip the cold heavy whipping 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 and spread the mascarpone whipped cream on top or serve it alongside individual slices.
Notes
- For a dairy-free option, substitute heavy cream and mascarpone with coconut cream and vegan cream cheese.
- The fresh rosemary adds a unique flavor; ensure to use fresh for the best aroma.
- If you prefer a more lemony flavor, add additional lemon zest or a lemon glaze on top.
- Use a toothpick test at the 35-minute mark to avoid overbaking the cake.
- Allow the cake to cool completely before adding whipped cream to prevent it from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
