LEMON OLIVE OIL CAKE W/ ALMOND MASCARPONE ICING

If you're looking for a show-stopping cake that’s bright, rich, and bursting with elegance, our Lemon Olive Oil Cake with Almond Mascarpone Icing is the dessert of your dreams. It's tender and moist thanks to fruity extra-virgin olive oil and tangy lemon juice, topped with a luscious mascarpone whipped cream that's kissed with almond and vanilla. This cake feels like something you'd savor in a sunny Italian café—only you're serving it right from your own kitchen.

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"This might be the best cake I've ever eaten." - Judy S.

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Perfect for spring and summer celebrations, garden parties, or just treating yourself to something beautiful, this cake is as photogenic as it is delicious. The edible flower and berry garnish gives it a fresh, natural beauty that matches its bold, citrusy flavor.

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🍈 Extra-Virgin Olive Oil

This cake uses olive oil instead of butter, adding depth and a lightly fruity richness to the crumb. A high-quality olive oil gives the cake a tender texture and slightly savory balance that enhances the lemon without overpowering it. It's also what helps keep the cake moist for days!

🍋 Lemon Juice and Zest

Fresh lemon juice brings brightness and acidity, while the zest infuses the cake with concentrated citrus oils. The combo creates a lemon flavor that’s both fresh and full-bodied—this isn’t your average lemon cake. It's zippy, aromatic, and downright refreshing.

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Recipe Origin | LEMON OLIVE OIL CAKE

This recipe was born from a daydream of strolling through the Amalfi Coast with a slice of lemon cake and a glass of prosecco in hand. We were inspired by the simplicity and richness of Italian desserts—ones that use few ingredients but balance them beautifully. We took that idea and turned it into a celebration cake worthy of birthdays, baby showers, or even brunch.

The almond mascarpone icing brings a creamy, tangy twist to traditional whipped frosting. We kept the texture cloud-like and spreadable, then decorated with juicy berries, edible blooms, and fresh thyme for that wow-factor finish.

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Tips, Serving Suggestions, and Storage Advice

• Use good olive oil—you’ll taste it! Look for fruity, mild EVOO.

• Don’t skip the parchment—it helps the cake release cleanly from the springform pan.

• Use room-temperature eggs to help them incorporate smoothly into the batter.

• Don’t overmix—gently fold the dry ingredients in to keep the cake tender.

• Test with a toothpick—insert into the center; it should come out clean when done.

• Cool completely before icing—a warm cake will melt the frosting.

• Chill the mascarpone—keep it cold to maintain structure in the whipped icing.

• Decorate just before serving for the freshest look, especially with berries and flowers.

• Store leftovers in the fridge in an airtight container for up to 3 days.

• Great made ahead—bake the cake a day in advance and frost the next day.

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Unique Recipe Qualities

• Light, citrus-forward flavor from fresh lemon zest and juice

• Moist, fluffy crumb thanks to extra-virgin olive oil

• Mascarpone whipped cream icing with almond and vanilla for a rich, creamy finish

• Naturally beautiful decoration with fresh fruit and herbs

• No butter in the cake—perfect for olive oil lovers

• Easy to frost—just spread and garnish, no piping bags needed

• Ideal for spring and summer celebrations

• Uses pantry staples with just a few elevated touches

• Pairs beautifully with tea, prosecco, or champagne

• Crowd-pleasing and photogenic, perfect for Instagram or hosting

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Lemon Olive Oil Cake with Almond Mascarpone Icing

Ingredients

For the Cake:

• Olive oil spray, for greasing

• All-purpose flour, for dusting pan

• 2 cups + 2 tablespoons all-purpose flour, sifted

• 1½ cups granulated sugar

• 1 cup high-quality extra-virgin olive oil

• ½ cup whole milk

• ½ cup fresh lemon juice (3 lemons)

• 3 tablespoons lemon zest (3 lemons)

• 1 tablespoon vanilla bean paste

• 3 extra large eggs, at room temperature

• 1½ teaspoons kosher salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

For the Almond Mascarpone Icing:

• 1 cup cold heavy cream

• 3 cups confectioners’ sugar

• 8 ounces mascarpone cheese

• 2 teaspoons vanilla bean paste

• 1 teaspoon almond extract

• 1 teaspoon kosher salt

For Garnish:

• Edible flowers

• Fresh blackberries

• Fresh raspberries

• Fresh thyme

Instructions

1. Prepare the Pan: Preheat oven to 350°F and set a rack in the middle position. Lightly grease a 9-inch springform pan with olive oil spray, dust with flour, and tap out the excess. Line the bottom with a round of parchment paper and grease that too.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

3. Mix Wet Ingredients: In another large bowl, whisk together the sugar, olive oil, milk, lemon juice, lemon zest, vanilla bean paste, and eggs until smooth and fully combined.

4. Combine Batter: Gradually add the dry ingredients to the wet, stirring gently with a spatula or whisk just until incorporated. Do not overmix.

5. Bake: Pour the batter into the prepared pan and place the pan on a baking sheet (to catch drips). Bake for 55–65 minutes, or until golden brown and the top springs back when touched. A toothpick inserted in the center should come out clean.

6. Cool Completely: Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Then remove the springform ring and parchment paper. Let cool completely, about 1½ to 2 hours.

7. Make the Icing: In a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form. Reduce speed to low and add confectioners’ sugar one cup at a time. Add the mascarpone, vanilla bean paste, almond extract, and salt. Mix just until combined—do not overwhip.

8. Frost and Decorate: Once the cake is cool, spread the icing generously over the top. Garnish with blackberries, raspberries, edible flowers and thyme. (This recipe makes enough icing the cover the whole cake if preferred).

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MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!

1. Microplane Zester

2. KitchenAid Mixer

3. Lemon Juicer

4. Quality Knife

   1. Top Shelf Knives by ZWilling

5. Whisk

6. Measuring Cups and Spoons Set

7. Large Cutting Board

8. Mixing Bowl

9. Springform Pan

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FAQ

Can I use a different pan size?

Yes, but baking time will vary. A standard 9x13 will work but won’t be as tall. Check for doneness around the 40–45 minute mark.

Can I substitute the mascarpone?

Cream cheese can work in a pinch, but mascarpone is lighter and more delicate for this whipped icing.

Do I need a springform pan?

It helps for easier removal, but you can use a regular 9-inch round pan lined with parchment.

Is the almond flavor strong?

It’s subtle but noticeable—balanced beautifully by the vanilla and lemon. You can reduce the extract if preferred.

Can I freeze the cake?

You can freeze the unfrosted cake wrapped tightly for up to 2 months. Thaw fully before frosting.

Can I make the frosting ahead of time?

Yes, but it's best fresh. If making ahead, refrigerate and re-whip slightly before using to restore texture.

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