Description
A moist and flavorful Olive Oil Cake topped with a luscious whipped mascarpone frosting, infused with bright lemon zest and juice for a refreshing twist. The cake combines the richness of extra virgin olive oil with the tanginess of sour cream, resulting in a tender crumb and perfect balance of flavors.
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
- Prepare the Whipped Mascarpone Frosting: Fill a saucepan with a few inches of water and place over medium heat until simmering. Place a mixing bowl over the pan, ensuring the bowl does not touch the water. Add butter, mascarpone, and 2 tbsp heavy cream into the bowl and stir until melted and smooth. Remove from heat and whisk in powdered sugar, vanilla extract, almond extract (if using), water, and a pinch of kosher salt. Chill the frosting in the refrigerator while preparing the cake.
- Preheat and Prepare the Cake Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Mix the Sugar and Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release flavorful oils.
- Add Wet Ingredients: Whisk in the extra virgin olive oil, followed by the eggs and vanilla extract, until the mixture is smooth and well combined.
- Incorporate Sour Cream and Lemon Juice: Whisk in the sour cream and freshly squeezed lemon juice, ensuring the batter remains smooth.
- Mix Dry Ingredients: Add baking soda, baking powder, kosher salt, and cornstarch to the batter. Whisk to combine thoroughly.
- Add Flour: Gradually whisk in the all-purpose or gluten-free baking flour until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 40-45 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool the Cake: Allow the cake to cool completely at room temperature or place it in the refrigerator to chill.
- Whip the Frosting: Remove the chilled frosting from the refrigerator. It will be liquid but cold. Using a hand mixer or stand mixer fitted with a whisk attachment, whip on high speed for 30 seconds to 1 minute until the frosting thickens and becomes creamy. If the frosting is too thin, add the extra tablespoon of heavy cream and continue whipping. If the frosting curdles, refer to troubleshooting tips.
- Frost the Cake: Spread the whipped mascarpone frosting over the cooled cake evenly.
- Serve and Enjoy: Slice the cake and enjoy its moist texture paired with the rich, fluffy frosting.
Notes
- If the frosting curdles during whipping, try chilling the bowl and ingredients, then whip again slowly to bring it back.
- Use a high-quality extra virgin olive oil for the best flavor in the cake.
- You can substitute the all-purpose flour with gluten-free baking flour to make the cake gluten free.
- Make sure the eggs are at room temperature to help the batter emulsify better.
- The lemon zest and juice add a bright, fresh flavor that balances the richness of the olive oil and mascarpone.
- Use a springform pan for easy removal without damaging the cake.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: olive oil cake, mascarpone frosting, lemon zest, moist cake, Italian dessert, easy cake recipe, springform pan cake
