Description
This Lemon Rosemary Olive Oil Cake is a moist and fragrant dessert combining the zesty brightness of lemon with the herbal notes of fresh rosemary. Made with olive oil for a tender crumb, it’s perfect served with a dollop of mascarpone whipped cream for an elegant finish.
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 your oven to 350 F. Butter or lightly oil a 9-inch springform pan to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients and Sugar: Using an electric mixer with a whisk attachment, beat the sugar, eggs, and lemon zest on high speed until the mixture is thick, fluffy, and pale in color, approximately 3 to 4 minutes. Then add the chopped fresh rosemary.
- Add Olive Oil: With the mixer running on high, slowly pour in the extra virgin olive oil and continue beating until fully combined, about 2 minutes.
- Incorporate Milk, Lemon Juice, and Dry Ingredients: Reduce the mixer speed to low. Alternate adding the milk and lemon juice with the dry flour mixture, mixing gently until just combined.
- Pour and Top Batter: Pour the batter into the prepared cake pan. Evenly scatter the remaining ½ tablespoon of non-chopped fresh rosemary over the top of the batter.
- Bake the Cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Cool the Cake: Place the pan on a rack and allow the cake to cool in the pan for 10 minutes. Then remove the cake from the pan and let it cool completely on the rack.
- Prepare Mascarpone Whipped Cream: In a clean mixing bowl with the whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Add the cold mascarpone cheese and continue whipping until stiff peaks form.
- Serve: Dust the cooled cake with powdered sugar and serve topped or accompanied by the mascarpone whipped cream. Enjoy your lemon rosemary olive oil cake!
Notes
- Use fresh rosemary for the best flavor and aroma.
- Make sure the mascarpone cheese and heavy cream are cold for easier whipping.
- Allow the cake to cool completely before adding whipped cream to prevent melting.
- Substitute milk with a non-dairy alternative if desired.
- Powdered sugar dusting is optional but adds a nice visual touch and slight sweetness.
- The cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
