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Lemon Olive Oil Loaf Cake with Mascarpone Whipped Cream

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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.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours
  • Yield: 8 to 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (200 g) granulated sugar
  • Zest from 2 large lemons
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180 ml) extra-virgin olive oil
  • 1/2 cup (120 g) mascarpone cheese, very soft
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/2 cup (100 g) granulated sugar (for coating)
  • 1 cup (240 ml) cold heavy cream
  • 1/2 cup (120 g) cold mascarpone cheese
  • 2 tablespoons granulated sugar (for whipped cream)
  • Lemon zest and a few drops of olive oil for garnish (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour an 8 x 4–inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, combine 1 cup sugar with lemon zest and rub together until fragrant and yellow.
  4. Add eggs and vanilla. Beat with an electric mixer for 4–5 minutes until pale and thick.
  5. With mixer running, slowly drizzle in olive oil until fully combined.
  6. Fold in dry ingredients in batches, alternating with softened mascarpone. Stir until smooth.
  7. Add lemon juice and mix until just combined.
  8. Pour batter into prepared pan, smooth top, and bake for 50–55 minutes, until a toothpick comes out with moist crumbs.
  9. Let cake cool slightly. Spread 1/2 cup sugar on a plate and gently roll warm cake in sugar to coat. Cool completely.
  10. For whipped cream: beat cold cream, mascarpone, and 2 tablespoons sugar until soft peaks form.
  11. Serve cake slices with whipped cream and garnish with lemon zest or olive oil if desired.

Notes

  • Add chopped fresh herbs like thyme or rosemary for a herbal twist.
  • Substitute part of the lemon juice with orange juice for softer citrus flavor.
  • Fold in fresh berries like blueberries or raspberries for added texture and color.
  • Dust with powdered sugar instead of sugar coating for a simpler finish.
  • Let the mascarpone come to room temp slightly for easier mixing into batter.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-olive-oil-loaf-cake-with-mascarpone-whipped-cream/