Lemon Rosemary Olive Oil Cake

Lemon Rosemary Olive Oil Cake with Mascarpone Whipped Cream

Infusing the light and airy essence of summer into every bite, this Lemon Rosemary Olive Oil Cake offers a delightful combination of fresh citrus flavors and aromatic rosemary, complemented by a rich and creamy mascarpone whipped cream. This cake not only impresses with its sophisticated flavor profile but also boasts a moist and tender crumb, thanks to the use of extra virgin olive oil. Perfect for a garden party, a family gathering, or simply as a weekend treat, this cake is sure to captivate your senses and become a new favorite.

Let’s dive into the recipe and explore the steps to creating this beautiful and flavorful dessert.

Ingredients:

For the 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)

For the Mascarpone Whipped Cream:

• 1 cup heavy whipping cream, cold
• ½ cup powdered sugar
• ¾ teaspoon vanilla extract
• 7 ounces mascarpone cheese, drained and cold

Directions:

Step 1: Prepare the Cake Pan

Preheat your oven to 350°F (175°C). Butter or lightly oil a 9-inch cake pan and set aside.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This blend of dry ingredients will help create the perfect structure for your cake.

Step 3: Beat Eggs and Sugar

In the bowl of an electric mixer fitted with a whisk attachment, beat the sugar, eggs, and lemon zest until the mixture is thick, fluffy, and pale, about 3-4 minutes. Add the chopped rosemary to infuse the batter with its aromatic flavors.

Step 4: Add Olive Oil and Liquids

With the mixer running on high, slowly pour in the olive oil. This will help maintain the fluffy texture while incorporating the oil. Beat until combined, about 2 minutes. Reduce the mixer speed to low and add the milk and lemon juice alternately with the dry ingredients, mixing just until incorporated.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan. Scatter the remaining ½ tablespoon of non-chopped rosemary on top for an added herbal touch. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs are okay.

Step 6: Cool and Dust

Let the cake cool in the pan on a cooling rack for 10 minutes, then remove it from the pan and allow it to cool completely. Dust with powdered sugar before serving for a sweet, finished look.

For the Mascarpone Whipped Cream:

Step 1: Whip Cream and Sugar

In the cleaned bowl of your electric mixer, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. This will be the base of your topping.

Step 2: Add Mascarpone

Add the mascarpone cheese and continue whipping until stiff peaks form. Be careful not to overmix. The cream should be smooth and thick.

Step 3: Serve

Spread the mascarpone whipped cream on top of the cooled cake or serve it alongside individual slices for a touch of elegance.

Final Thoughts:

This Lemon Rosemary Olive Oil Cake with Mascarpone Whipped Cream is a sophisticated dessert that combines unique flavors and textures. The olive oil provides a moist crumb, the lemon and rosemary offer a burst of freshness, and the creamy mascarpone topping adds a luxurious finish. Perfect for any occasion, this cake is sure to impress with its delightful flavors and beautiful presentation.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 320 kcal per serving
• Servings: 8

Enjoy this beautiful blend of flavors and share the joy of baking with your loved ones!

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