Description
Lemon rosemary olive oil cake brings Mediterranean sunshine to your dessert table, blending herbal elegance with citrus brightness. Delicate herbal notes and zesty lemon create a sophisticated treat that you’ll savor with pure Mediterranean charm.
Ingredients
Scale
Dry Ingredients:
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients:
- 3 eggs
- 1 cup sugar
- 0.5 cup extra virgin olive oil
- 2 tablespoons (30 milliliters) milk
- Zest of 2 lemons
- Juice of 1 lemon
Herb and Finishing Ingredients:
- 1.5 tablespoons fresh rosemary, chopped
- 0.5 tablespoon fresh rosemary, not chopped
- Powdered sugar for dusting (optional)
Mascarpone Whipped Cream Ingredients:
- 1 cup (240 milliliters) heavy whipping cream, cold
- 0.5 cup powdered sugar
- 0.75 teaspoon vanilla extract
- 7 ounces (198 grams) mascarpone cheese, drained and cold
Instructions
- Prepare the oven by heating to 350°F (175°C) and coat a 9-inch cake pan with a thin layer of butter or olive oil.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
- In an electric mixer, whip sugar, eggs, and lemon zest until the mixture transforms into a voluminous, pale cream with a light, airy texture, approximately 3-4 minutes.
- Incorporate finely chopped rosemary into the egg mixture, then gradually stream olive oil while mixing on high speed until thoroughly blended.
- Gently fold the dry ingredients into the wet mixture, alternating with milk and lemon juice, stirring minimally to maintain the batter’s delicate structure.
- Transfer the silky batter into the prepared cake pan, delicately sprinkling remaining whole rosemary leaves across the surface.
- Slide the pan into the preheated oven and bake for 30-35 minutes, monitoring until a inserted toothpick emerges with minimal crumbs.
- Allow the cake to rest in the pan on a cooling rack for 10 minutes, then carefully extract and let it cool completely.
- For the mascarpone cream, whip cold heavy cream with powdered sugar and vanilla until soft peaks form, then fold in mascarpone until stiff peaks develop.
- Before serving, dust the cake with powdered sugar and optionally top with the luxurious mascarpone cream or drizzle with lemon icing.
Notes
- Elevate your baking game with this sophisticated yet simple olive oil cake that brings together the bright, zesty notes of lemon and the aromatic essence of rosemary.
- Achieve a perfectly moist texture by carefully incorporating olive oil and not overmixing the batter, which helps maintain the cake’s delicate structure.
- Choose a high-quality extra virgin olive oil for the most robust flavor profile, as it significantly impacts the cake’s overall taste and richness.
- Rosemary transforms this cake from ordinary to extraordinary, providing a subtle herbal complexity that complements the citrusy lemon undertones.
- For the most vibrant flavor, use fresh lemon zest and finely chopped rosemary, ensuring you release their essential oils and maximize aromatic potential.
- Mascarpone whipped cream adds a luxurious, creamy finish that balances the cake’s light, herbaceous character, making it perfect for elegant gatherings or sophisticated dessert moments.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 405
- Sugar: 26 g
- Sodium: 95 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 108 mg