Lemon Olive Oil Cake with Whipped Mascarpone

Serves 8 · 20 min prep · 40 min cook

Ingredients

• 3/4 cup extra-virgin olive oil
• 1 cup plus 2 tbsp granulated sugar
• 3 large eggs
• 3/4 cup whole milk
• 2 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 8 oz mascarpone cheese
• 1/2 cup heavy cream
• 3 tbsp powdered sugar
• 1 cup fresh berries for serving

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment, and lightly flour the sides.
2. 2In a large bowl whisk the olive oil, sugar, eggs, milk, lemon zest, lemon juice, and vanilla until smooth and emulsified, about 1 minute.
3. 3In a separate bowl whisk the flour, baking powder, and salt. Add the dry ingredients to the wet and stir gently with a spatula just until combined and no dry pockets remain; do not overmix.
4. 4Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining sugar evenly over the surface for a delicate crackly crust.
5. 5Bake for 35–40 minutes until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. 6Cool the cake in the pan on a wire rack for 15 minutes, then run a knife the edge, invert onto the rack, peel off the parchment, and cool completely right-side up.
7. 7While the cake cools, whip the mascarpone, heavy cream, and powdered sugar together with a hand mixer on medium speed until soft peaks form, about 1–2 minutes; keep chilled.
8. 8Slice the cooled cake into 8 wedges. Dollop each slice with whipped mascarpone and scatter fresh berries over the top. Serve at room temperature.