Lemon Olive Oil Cake with Whipped Mascarpone & Macerated Berries

Clearly olive oil is the perfect addition to a cake recipe, creating a light crumb with a distinctive but not overpowering olive oil taste. Add a crunchy layer of sugar on top and lots of lemon flavor and you've got yourself one fine cake.

This cake was super delicious, moist and easy to make. It was perfect in every way!


~Carriellen  says:

Yellow Heart


For the Macerated Berries (optional) 1 cup berries  2 tbsp sugar 1 tsp lemon juice Whipped Mascarpone (optional) ¾ cup whole milk ½ cup mascarpone cheese  1 cup heavy cream


Lemon Olive Oil Cake 1 ¾ cups flour 1 tsp baking powder ¾ tsp kosher salt 3 large eggs  1 ¼ cups + 2 tbsp sugar  ¼ tsp lemon zest  ¾ cup olive oil  3 tbsp freshly squeezed lemon juice ¾ cup milk

Butter adds richness, wonderful flavor, and moisture to cakes. You may have seen or made cake recipes that call for vegetable oil as well. 

Butter adds richness and wonderful flavor to cakes. But a nice advantage to using oil in cakes instead of butter is that the baked cake will hold onto its moisture longer than butter-based cakes. Oil-based cakes remain moist for up to 3 days.


Use a high quality extra-virgin olive oil to intensify the flavor of the cake so the olive oil is noticeable, but not too overpowering. The subtle fruity flavor produced by the olive oil plus the lemon is yummy.

This recipe requires a Springform pan. If yours tends to leak, wrap the outside in foil, pressed tightly to the pan.

The macerated berries and whipped mascarpone are totally optional. But, totally worthwhile. And, to be honest, they don't require much effort.


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