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Moist Olive Oil Cake with Lemon Mascarpone Frosting Recipe

★★★★★

4.7 from 112 reviews
  • Author: Harry
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

This Moist Olive Oil Cake is a tender, flavorful cake enhanced with the richness of olive oil and a zesty hint of lemon. Topped with a creamy whipped mascarpone frosting, it offers a perfect balance of moist texture and smooth, tangy sweetness. Ideal for dessert lovers who enjoy a sophisticated twist on a classic cake.

Ingredients

Scale

Whipped Mascarpone Frosting

  • 6 tbsp unsalted butter
  • 8 oz mascarpone cheese
  • 2–3 tbsp heavy whipping cream
  • 1 cup (100g) powdered sugar
  • 1 tsp vanilla bean paste or extract
  • 1/4 tsp almond extract (optional)
  • 1 tbsp water
  • Pinch of kosher salt

Olive Oil Cake

  • 1 1/4 cup (250g) granulated sugar
  • Zest and juice of 1 lemon
  • 1 cup (210g) extra virgin olive oil
  • 3 large eggs
  • 2 tsp vanilla bean paste or extract
  • 3/4 cup (180g) sour cream
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 cup (30g) cornstarch
  • 1 1/2 cups (195g) all-purpose flour or gluten free baking flour

Instructions

  1. Prepare the Whipped Mascarpone Frosting: Fill a saucepan with a few inches of water and bring it to a simmer over medium heat. Place a mixing bowl over the saucepan, ensuring it doesn’t touch the water to create a double boiler. Add the unsalted butter, mascarpone cheese, and 2 tablespoons of heavy cream, stirring until smooth and melted.
  2. Mix the Frosting Ingredients: Remove the bowl from heat and whisk in the powdered sugar, vanilla bean paste or extract, almond extract if using, water, and a pinch of kosher salt until fully combined. Place the frosting in the refrigerator to chill while you prepare the cake.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the inside of a 9-inch springform pan and line the bottom with parchment paper. Set aside.
  4. Flavor the Sugar: In a large mixing bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the fragrant oils, enhancing the lemon flavor.
  5. Combine Wet Ingredients: Whisk in the extra virgin olive oil, followed by the eggs and vanilla extract or paste, until the mixture is smooth and well blended.
  6. Add Sour Cream and Lemon Juice: Stir in the sour cream and freshly squeezed lemon juice until evenly incorporated.
  7. Incorporate Dry Ingredients: Add baking soda, baking powder, kosher salt, and cornstarch to the batter. Whisk thoroughly to combine all the ingredients well.
  8. Add Flour: Gradually whisk in the all-purpose or gluten free flour until the batter is smooth and homogeneous, ensuring no lumps remain.
  9. Bake the Cake: Pour the batter into the prepared springform pan. Bake for 40 to 45 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
  10. Cool the Cake: Remove the cake from the oven and allow it to cool completely at room temperature or in the refrigerator for faster cooling.
  11. Whip the Frosting: Take the chilled frosting out of the refrigerator; it should still be liquid but cold. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the frosting on high speed for 30 seconds to 1 minute until it thickens and becomes creamy like traditional frosting. If the frosting turns too thin, add the extra tablespoon of heavy cream and whip again. For troubleshooting curdling, refer to notes.
  12. Frost and Serve: Spread the whipped mascarpone frosting evenly over the cooled cake. Slice and enjoy this moist, flavorful olive oil cake!

Notes

  • If the mascarpone frosting curdles while whipping, try chilling it again and whipping slowly at a lower speed.
  • You can substitute almond extract with additional vanilla if preferred or omit it entirely.
  • The cake can be made with gluten free baking flour to make it gluten free.
  • Use fresh lemons for the best citrus flavor in the cake.
  • Ensure all ingredients are at room temperature for better batter consistency.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: olive oil cake, mascarpone frosting, lemon olive oil cake, moist olive oil cake, easy olive oil cake recipe, lemon cake, olive oil dessert

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Find it online: https://dishesbyharry.com/moist-olive-oil-cake-with-lemon-mascarpone-frosting-recipe/