Go Back
–+ servings
Olive Oil Cake

Moist Olive Oil Cake with Creamy Mascarpone Frosting

This Moist Olive Oil Cake, draped in silky mascarpone frosting, is a delightful summer dessert that combines elegance and health benefits.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Olive Oil Adds moisture and flavor; a healthier fat choice.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar for a lower glycemic option.
  • 2 tablespoons Lemon Zest Enhances freshness and aroma.
  • 3 large Eggs Provide structure and richness; substitutes can be used for vegan option.
  • 1 cup Milk Any plant-based milk can be used to make it dairy-free.
  • 2 cups All-Purpose Flour Gluten-free flour blends can be substituted.
  • 2 teaspoons Baking Powder Aids in leavening.
For the Frosting
  • 1 cup Powdered Sugar Can be replaced with blended coconut sugar.
  • 1 cup Mascarpone Cheese Creamy base for frosting; cream cheese can be used as an alternative.
  • 1/2 cup Heavy Cream Can swap with coconut cream for a dairy-free option.
  • 1 tablespoon Lemon Zest
For the Topping
  • 2 cups Fresh Mixed Berries Use any seasonal berries or frozen if necessary.

Equipment

  • Mixing Bowl
  • hand mixer
  • Cake pan
  • whisk

Method
 

Step-by-Step Instructions
  1. Begin by zesting a lemon and rubbing the zest into granulated sugar until it feels sandy and aromatic.
  2. In a large mixing bowl, combine the lemon-sugar mixture with eggs and beat on high speed for 4-5 minutes.
  3. Gradually drizzle in the olive oil while mixing on medium speed until well-blended.
  4. Whisk together the flour, baking powder, and a pinch of salt in a separate bowl.
  5. Alternately fold in the dry ingredients and the milk, finishing with the last portion of flour.
  6. Preheat oven to 350°F (175°C), grease the cake pan, and pour in the batter.
  7. Bake for 35-45 minutes and check for doneness with a skewer.
  8. In another bowl, whisk together mascarpone cheese, powdered sugar, vanilla bean paste, and lemon zest.
  9. Gradually add heavy cream until soft peaks form, incorporating lemon juice until stiff peaks are reached.
  10. Spread the mascarpone frosting over the cooled cake and decorate with fresh mixed berries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 160mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Make sure all ingredients are fresh and at room temperature for the best results.

Tried this recipe?

Let us know how it was!