Description
A moist and flavorful Lemon Rosemary Olive Oil Cake with a tender crumb infused with fresh lemon zest, juice, and aromatic rosemary. This cake is perfectly complemented by a luscious mascarpone whipped cream, making it an elegant dessert for any occasion.
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 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: In the bowl of an electric mixer fitted with a whisk attachment, beat the sugar, eggs, and lemon zest on high speed until thick, fluffy, and pale, 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 pour in the olive oil. Continue beating until combined, about 2 minutes.
- Incorporate Milk, Lemon Juice, and Dry Ingredients: Reduce the mixer speed to low. Add the milk and lemon juice alternately with the dry ingredients, mixing just until incorporated to maintain the batter’s lightness.
- Bake the Cake: Pour the batter into the prepared pan. Scatter the remaining half tablespoon of non-chopped rosemary evenly on top. Bake for 35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool the Cake: Place the pan on a rack and let the cake cool in the pan for 10 minutes. Then remove from the pan and allow it to cool completely on the rack.
- Prepare Mascarpone Whipped Cream: In an electric mixer bowl fitted with a whisk attachment, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Add the cold mascarpone cheese and whip again until stiff peaks develop.
- Serve: Dust the cooled cake with powdered sugar. Spread the mascarpone whipped cream on top or serve it alongside individual slices for an elegant presentation.
Notes
- Ensure all dairy ingredients for the whipped cream are cold to achieve the best whipping results.
- Use fresh rosemary for the most vibrant flavor; dried rosemary will alter the cake’s taste and texture.
- If you prefer a more citrusy flavor, add extra lemon zest to the batter.
- This cake is best served the same day but can be stored covered in the refrigerator for up to 2 days.
- For a dairy-free alternative, substitute mascarpone and heavy cream with coconut cream, though texture and flavor will vary.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
