Description
This Lemon Rosemary Olive Oil Cake is a moist and fragrant dessert that blends the bright zestiness of lemon with the aromatic touch of fresh rosemary. Made with extra virgin olive oil, this cake offers a tender crumb and a subtle savory note, perfectly complemented by a luscious mascarpone whipped cream topping or dusted with powdered sugar for a delightful finish.
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 this mixture 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 the mixture is thick, fluffy, and pale in color, about 3 to 4 minutes.
- Add rosemary and olive oil: Add the chopped rosemary to the egg mixture. With the mixer running on high, slowly drizzle in the olive oil and beat until fully incorporated, about 2 minutes.
- Add milk, lemon juice, and dry ingredients: Reduce the mixer speed to low. Alternately add the milk and lemon juice with the dry ingredient mixture, mixing just until combined.
- Prepare to bake: Pour the batter into the prepared cake pan and evenly scatter the unchopped ½ tablespoon of fresh rosemary over the top.
- 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: Remove the pan from the oven and place it on a rack. Let the cake cool in the pan for 10 minutes before removing it from the pan. Then allow the cake to cool completely on the rack.
- Dust and serve: Once completely cooled, dust the cake with powdered sugar or spread mascarpone whipped cream or lemon icing on top before serving.
- 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 the cold, drained mascarpone cheese and continue whipping until stiff peaks form. Spread this over the cooled cake or serve alongside slices.
Notes
- Use fresh lemons for the best lemon flavor; bottled lemon juice won’t provide the same brightness.
- Make sure the mascarpone cheese is well-drained and cold to ensure the whipped cream stabilizes well.
- For a dairy-free option, substitute the mascarpone whipped cream with coconut whipped cream.
- You can prepare the cake a day ahead; store it covered at room temperature or in the refrigerator.
- Scattering rosemary on top adds a nice visual and aromatic touch, but you can reduce it if preferred for a milder herb flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
