Lemon Olive Oil Cake Recipe

Lemon olive oil cake is wonderfully moist and delicious for any occasion.

4.84 from 6 votes

Lemon Olive Oil Cake Recipe

Lemon Olive Oil Cake with Whipped Mascarpone and Macerated Berries is an elegant cake you can serve any time of year. Olive oil and lemon juice keep it incredibly moist and tender for days.

Prep Time15

Cook Time45

Total Time1

Course: All Recipes, Dessert, Snacks

Cuisine: American, Mediterranean

Keyword: berries, heavy cream, lemons, mascarpone, olive oil cake, olive oil lemon cake

Servings:

Calories: 466kcal

Author: Kimberlee Ho

Equipment

9-inch springform pan

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 lemon juice freshly squeezed

Lemon Olive Oil Cake

1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon kosher salt
3 large eggs room temperature
1 ¼ cups granulated sugar
¼ teaspoon lemon zest grated
¾ cup olive oil good quality
3 tablespoons freshly squeezed lemon juice juice of one large lemon
¾ cup whole milk
2 tablespoons granulated sugar for sprinkling on top

Whipped Mascarpone (optional)

¾ cup whole milk
½ cup mascarpone cheese stirred until smooth
1 cup heavy cream

US Customary - Metric

Instructions

Prepare the Macerated Berries (optional):

Combine berries with sugar and lemon juice. Let stand for 30-60 minutes while you make the cake
1 cup berries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice

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.
1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon kosher salt
Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
3 large eggs
Add 1 ¼ cups sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
1 ¼ cups granulated sugar, ¼ teaspoon lemon zest
Reduce speed to medium and, with mixer running, slowly pour in olive oil. Mix until oil is fully incorporated, about 1 minute.
¾ cup olive oil
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.
3 tablespoons freshly squeezed lemon juice, ¾ cup whole milk
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.
2 tablespoons granulated sugar
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.

Prepare Whipped Mascarpone (optional):

Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
¾ cup whole milk, ½ cup mascarpone cheese, 1 cup heavy cream
Whip, starting on low speed and gradually increasing speed, until mixture is light and fluffy, about 1 minute
To 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.

Nutrition