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Hero shot of slice of lemon olive oil cake on a plate

Lemon Olive Oil Cake with Whipped Mascarpone and Macerated Berries


  • Author: Kim | kickassbaker.com
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour + cooling time
  • Yield: 10 slices 1x

Description

Olive oil is the perfect addition to a cake recipe, creating a light crumb with a distinctive but not overpowering olive oil taste and lots of moisture without lots of density. Lots of lemon flavor and a crunchy layer of sugar on top make this cake so delicious!


Scale

Ingredients

For the Macerated Berries (optional):

  • 1 cup berries, such as blackberries, strawberries, and/or blueberries, washed and patted dry
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice

For the Lemon Olive Oil Cake:

For the Whipped Mascarpone (optional):

  • ½ cup mascarpone cheese, stirred until smooth
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar

Instructions

  1. Prepare the Macerated Berries (optional): Combine berries with sugar and lemon juice. Let stand for 30-60 minutes while you make the cake
  2. Prepare the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan and set aside. Whisk together flour, baking powder, and salt together in bowl. Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add lemon juice and milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1 ½ hours
  3. Prepare Whipped Mascarpone (optional): Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip, starting on low speed and gradually increasing speed, until mixture is light and fluffy, about 1 minute
  4. Serve: Slice cake and top with a dollop of whipped mascarpone and a spoonful of macerated berries

Notes

  • Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to three days. Store whipped mascarpone and berries separately in tightly sealed containers in the fridge for up to 3 days
  • Cake recipe adapted from CooksIllustrated.com
  • Category: Cake
  • Method: Bake
  • Cuisine: American, Mediterranean

Keywords: olive oil cake, cake made with olive oil, lemon cake, lemon olive oil cake, moist cake, springform, macerated berries, whipped mascarpone, cook's illustrated recipe, best olive oil cake, Italian, loaf, simple cake, easy recipe, nut free recipe, classic olive oil cake, America's test kitchen recipe, Lydia's olive oil cake, goad, food52, nytimes

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