This lemon olive oil loaf cake is tender, fragrant, and bright with citrus flavor. Made with fruity olive oil and finished with a delicate sugar coating, it’s a simple yet elegant cake that pairs beautifully with a light mascarpone whipped cream.
Why You’ll Love This Recipe
This cake has a moist, almost custardy crumb thanks to olive oil and mascarpone. The lemon zest is rubbed into sugar to release its essential oils, creating a deep citrus aroma in every slice. It’s easy to make, keeps well for days, and feels equally suited for casual afternoons or special gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lemon olive oil loaf cake
all-purpose flour – 1 1/2 cups (180 g)
baking powder – 1 teaspoon
fine salt – 1/2 teaspoon
granulated sugar – 1 cup (200 g)
lemon zest – from 2 large lemons
large eggs – 3, at room temperature
vanilla extract – 1 teaspoon
extra-virgin olive oil – 3/4 cup (180 ml)
mascarpone cheese – 1/2 cup (120 g), very soft
fresh lemon juice – 1/4 cup (60 ml)
For the sugar coating
granulated sugar – 1/2 cup (100 g)
For the mascarpone whipped cream
heavy cream – 1 cup (240 ml), cold
mascarpone cheese – 1/2 cup (120 g), cold
granulated sugar – 2 tablespoons
lemon zest – for garnish, optional
olive oil – a few drops for garnish, optional
Directions
Preheat the oven to 325°F (165°C) and position a rack in the center. Grease and flour an 8 x 4–inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine 1 cup of the sugar with the lemon zest. Rub the mixture between your fingers until the sugar is fragrant and lightly yellow.
Add the eggs and vanilla extract. Using an electric mixer, beat the mixture until very pale, thick, and fluffy, about 4 to 5 minutes, until it falls back into the bowl in ribbons.
With the mixer running, slowly drizzle in the olive oil until fully incorporated.
Using a spatula, gently fold in the dry ingredients in batches, alternating with the softened mascarpone. Mix just until smooth and no lumps remain. Stir in the lemon juice until just combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Allow the cake to cool slightly. Spread the remaining 1/2 cup sugar onto a plate. Turn the loaf out and gently roll it in the sugar, pressing lightly so it adheres. Let the cake cool completely before slicing.
To make the whipped cream, beat the heavy cream, mascarpone, and sugar together until soft peaks form. Serve the cake with a generous spoon of mascarpone whipped cream and garnish with lemon zest and a few drops of olive oil if desired.
Servings and timing
Servings: 8 to 10 slices
Preparation time: 20 minutes
Baking time: 50 to 55 minutes
Cooling time: 45 minutes
Total time: about 2 hours
Variations
You can add fresh thyme or rosemary finely chopped into the batter for a subtle herbal note.
Replace part of the lemon juice with orange juice for a softer citrus flavor.
Fold in a handful of blueberries or raspberries for a fruit-studded version.
Serve the cake plain or with a dusting of powdered sugar instead of the sugar coating.
Storage/Reheating
Store the loaf tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring slices to room temperature before serving for the best texture. The mascarpone whipped cream should be stored separately in the refrigerator and used within 2 days.
FAQs
Can I use another oil instead of olive oil?
Yes, but choose a mild, neutral oil. Olive oil adds flavor that is part of the cake’s character.
What type of olive oil works best?
A fruity, mild extra-virgin olive oil works best and won’t overpower the lemon.
Can I make this cake without mascarpone?
You can substitute full-fat cream cheese, but the texture will be slightly denser.
Why rub the lemon zest into the sugar?
This releases the lemon oils, creating a more intense and evenly distributed lemon flavor.
How do I know when the cake is done?
A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
Can I freeze this loaf cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Is this cake very sweet?
No, it is balanced. The sugar coating adds crunch and sweetness without being overpowering.
Can I make this in a different pan?
Yes, but baking times will vary. A smaller pan may need longer, while a wider pan will bake faster.
Should the mascarpone be very soft?
Yes, softened mascarpone blends smoothly and prevents overmixing.
Can I skip the sugar coating?
Yes, the cake is still delicious without it, especially if served with the whipped cream.
Conclusion
This lemon olive oil loaf cake with mascarpone whipped cream is a beautiful balance of brightness, richness, and simplicity. With its tender crumb, aromatic citrus notes, and elegant finish, it’s a recipe you’ll return to whenever you want a reliable and impressive homemade cake.
This lemon olive oil loaf cake is tender and fragrant, made with fruity olive oil, mascarpone cheese, and bright lemon zest. Finished with a delicate sugar coating and served with mascarpone whipped cream, it’s a refined yet easy dessert perfect for any occasion.
