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.
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.
Lemon Olive Oil Cake with Mascarpone Frosting
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik
Lemon Olive Oil Cake with Mascarpone Frosting https://www.recipemagik.com/lemon-olive-oil-cake-with-mascarpone-frosting/