Lemon Olive Oil Cake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) round or 8x4-inch loaf pan and line the bottom with parchment paper; grease the parchment as well.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly combined; set aside.

Wet ingredients

In a large bowl, whisk 1 cup granulated sugar and the zest of about 2 lemons (≈2 tablespoons) until fragrant. Add 3 large eggs and whisk until smooth and slightly thickened, about 1 minute. Whisk in 1/2 cup plain whole-milk yogurt, 3/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract, and 2 tablespoons whole milk until fully combined.

Combine batter

Add the dry ingredients to the wet in two additions, gently folding with a rubber spatula until just combined and no large streaks of flour remain. Do not overmix. The batter should be pourable but slightly thick.

Bake

Pour the batter into the prepared pan, smooth the top, and bake for 40–55 minutes depending on pan (about 40–45 minutes for a 9-inch round, 50–55 for a loaf), or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. If the top is browning too quickly, loosely tent with foil for the last 10–15 minutes.

Cool

Remove cake from oven and let cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, invert (if using a round pan), peel off parchment, then transfer to the rack to cool completely, about 1 hour.

Make glaze

While the cake cools, combine 1 1/2 cups confectioners' sugar, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon finely grated lemon zest, and a pinch of salt in a small bowl. Whisk until smooth and glossy. If the glaze is too thick, add lemon juice 1/2 teaspoon at a time to reach a pourable consistency; if too thin, add a little more confectioners' sugar.

Glaze cake

When the cake is completely cool, place it on a rack over a sheet pan or plate. Pour the glaze over the top, allowing it to drip down the sides. Use an offset spatula to spread if needed. Let the glaze set at room temperature for 15–20 minutes before serving or before adding the mascarpone.

Whip mascarpone

In a chilled bowl, combine 8 oz mascarpone, 1/2 cup chilled heavy cream, 2 tablespoons confectioners' sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon fresh lemon zest, and a pinch of salt. Whip with a hand mixer on low to medium speed until the mixture is smooth and soft peaks form; do not overbeat or the mascarpone can break and become grainy. Taste and adjust sweetness or lemon as desired.

Serve with cake

Either spread a generous dollop of whipped mascarpone on each slice of cake or pipe/whip a ring of mascarpone around the top before glazing is fully set. Alternatively, serve the cake sliced with a spoonful of mascarpone on the side.

Garnish and store

Garnish the glazed cake with thin lemon slices or curls, extra lemon zest, and optional small mint leaves. Let the glaze firm for at least 20 minutes. Serve at room temperature. Store leftover cake loosely covered in the refrigerator for up to 3 days; bring to room temperature before serving. The whipped mascarpone can be stored separately, refrigerated, for up to 24 hours.