Moist, soft, and fluffy Lemon Olive Oil cake with a thick Mascarpone frosting and extra Lemon zest on top is the fluffiest and softest cake out there. This cake is fluffier than any other cake baked with butter. It's seriously super good and just the cake you need to kick start the weekend.
Light, fluffy and Airy Lemon Cake has flavors of Vanilla and Lemon throughout!
Top that with a heavy layer of Mascarpone frosting and it's such a fancy addition to a classic and of course tastes so much better and delicious!
I love a good Lemon Cake. In fact, come Summers and I love baking Lemon desserts. Have you tried my Lemon Chiffon Pie or No-Bake Lemon Cheesecake?
This Zesty, Lemony, and Refreshing Lemon Olive Oil Cake is one Lemon Cake recipe where your hunt for Lemon Cake recipes should end! And I seriously mean it! It's super fluffy and lighter than air!
The burst of Lemon flavors and fragrance will get you all heady like you're in a Lemon garden, making you bite for more! It's seriously so good...!
I don't think there can be any other cake which could scream out summer to me than this cake.
It's by far the moistest cake I have ever baked. Top that with the creamy Mascarpone frosting!
I strongly believe that no other frosting could do justice to a Lemon cake as Mascarpone frosting does.
Mascarpone is not just for Tiramisu guys! Try this Lemon Olive Oil Cake with Mascarpone frosting and you'll never be looking for any other Lemon cake frosting recipes!
The creamy and sweet Mascarpone perfectly balances the flavors of lemon! It's just such a perfect match!!!
Let's talk taste
This Lemon Olive Oil Cake has flavors of Lemon and Vanilla throughout!
Then there is that thick Mascarpone frosting with extra Lemon zest on top which makes it taste so delicious and tasty!
The Lemon zest adds to the Lemony taste of this cake. Its moist, fluffy, and airy with a silky smooth and creamy frosting.
Do you taste Olive Oil?
Coming to the most important question about this Lemon Olive Oil Cake! Actually, NO! You Don't taste any Olive Oil in this Cake.
Just a mild aftertaste of Olive Oil, but that's easily disguised with the frosting.
I have used Extra Virgin Olive Oil in this recipe and mind you, Olive Oil does has a distinct taste to itself.
But strangely, this cake never ever tasted like that!
A simple Single Layer Cake
I love Baking Cakes. Always have and always will. In fact, it was my knack for baking Cakes that had drawn me to the kitchen, to make something special for the family.
Over the Years and after baking so many Cakes, I have realized it's only fun when you do it for your family. You do it the simple way.
This Simple Single Layer calls out my name! It's so simple and yet so delicious! Just something you would want to enjoy with your family or just by yourself for the weekend!
How to make Lemon Olive Oil Cake?
STEP 1: Mix the dry ingredients
- Combine Flour, Baking Soda, Baking Powder, and Kosher Salt in a Bowl.
- Whisk until combined.
- Keep it aside.
STEP 2: Whisk the Wet Ingredients
- Combine Sweetened Condensed Milk, Lemon Zest, Lemon Juice, Vanilla Extract, Egg and Olive Oil
- Combine using a whisk
- You do not have to use a stand mixer or handheld mixer for whisking the wet ingredients
- Just whisk until combined using a wired whisk
- Add a drop of Yellow Food Color and whisk to combine
STEP 3: Mix the Dry and Wet Ingredients
- Pour the wet batter into the dry mixture
- Fold until combined
- Pour in a lined Cake Pan
- Bake @ 350F or 180C for 30 minutes.
- After the Cake gets baked, allow it to cool down for 10 minutes in the same pan and then transfer to a wired rack.
STEP 4: Make the Mascarpone Frosting
- Whip Mascarpone Cheese with Granulated Sugar until creamy
- Smear it over the cake and even it out using an offset spatula
- Take up the rest of the frosting in the piping bag
- Decorate the cake as you wish to.
- Top with some Lemon zest and mint leaves
- Serve into slices and enjoy!
About the Mascarpone Frosting
I have used Mascarpone cheese because I think Lemon pairs perfectly with Mascarpone. You can replace Mascarpone with a simple whipped cream frosting or just dust the cake with some granulated sugar and it's ready to serve. This is a simple cake and no shortage of ingredients should stop you from baking this awesomeness!
How to store Lemon Olive Oil Cake?
This cake is best served immediately. However, you can freeze this for 3-4 days. You can cover the cake with Aluminium foil and then again with plastic foil and then store it in the freezer. Before serving, thaw overnight in the refrigerator and then serve.
Tips to Bake the Best Lemon Olive Oil Cake
- Use Condensed Milk - The tartness of Lemon can only be balanced with Sweetened Condensed Milk. So, do not skip this and use granulated sugar instead. Stick to the recipe and use Sweetened Condensed Milk.
- Extra Virgin Olive Oil - I think that Extra Virgin Olive Oil is a little low when it comes to that distinct fruity smell of Olive Oil and hence it's a better choice for this cake.
- Can replace with Coconut Oil or Vegetable Oil - You can obviously replace Olive Oil with Light and non-flavored Vegetable Oil or Coconut Oil.
I haven't tried this recipe with GF flour. However, if you do, please let me know what you used and how it turned out in the comment section below. Finally, if you happen to make this recipe then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram and share a snap of your creation!
Lemon Olive Oil Cake with Mascarpone Frosting
Ingredients
- 1 cup AP FLOUR
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¼ cup Lemon Juice
- ½ cup Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- ½ cup Extra Virgin Olive Oil
- 1 big Egg
- 1 teaspoon Lemon zest more for decoration
- 1 cup Mascarpone Cheese
- 2 tablespoon Granulated Sugar
- Berries for decoration
- Mint Leaves for decoration
Instructions
- In a bowl, whisk the dry ingredients - AP Flour, Baking Soda, Baking Powder, and Kosher Salt. Keep it aside.
- In a mixing bowl, whisk Sweetened Condensed Milk, Lemon Juice, Lemon Zest, Olive Oil, Vanilla Extract, and Egg. Whisk until combined. Add a drop of Yellow Food color (if desired) and whisk until combined.
- Pour the wet mixture into the dry mixture. Fold until combined. Pour in a lined baking dish. Bake in a 350F or 180C preheated oven for 30 minutes. After the cake gets baked, allow it to cool down in the same cake pan for 10 minutes and then transfer to a wire rack for futher cooling
- In a bowl, combine Mascarpone Cheese with Granulated sugar and beat until light and creamy. Once the cheese gets light and creamy, slather it over the cake. Take some of it in a piping bag, snip the edge and decorate the cake with your favorite style of frosting.
- Decorate with some Lemon zest and Lemon rinds. Cut into slices and serve with some fresh berries and mint leaves on top.
Video
Notes
How to store Lemon Olive Oil Cake?
This cake is best served immediately. However, you can freeze this for 3-4 days. You can cover the cake with Aluminium foil and then again with plastic foil and then store it in the freezer. Before serving, thaw overnight in the refrigerator and then serve.Tips to Bake the Best Lemon Olive Oil Cake
- Use Condensed Milk - The tartness of Lemon can only be balanced with Sweetened Condensed Milk. So, do not skip this and use granulated sugar instead. Stick to the recipe and use Sweetened Condensed Milk.
- Extra Virgin Olive Oil - I think that Extra Virgin Olive Oil is a little low when it comes to that distinct fruity smell of Olive Oil and hence it's a better choice for this cake.
- Can replace with Coconut Oil or Vegetable Oil - You can obviously replace Olive Oil with Light and non-flavored Vegetable Oil or Coconut Oil.
Nutrition
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