Lemon Olive Oil Tea Cake Recipe

Prepare oven and pan

Adjust an oven rack to the middle position and preheat oven to 350°F (175°C). Lightly brush a 9-inch (23 cm) round or 8x4-inch loaf pan with 1 tablespoon olive oil, then line the bottom with parchment paper and brush the top of the parchment with a little oil as well.

Combine dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly distributed and aerated.

Mix wet ingredients

In a large bowl whisk 3 large eggs until homogenous. Whisk in 3 tablespoons extra-virgin olive oil, 3 tablespoons whole milk, 1 cup Greek yogurt, 2 tablespoons lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Gently fold using a rubber spatula until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine.

Bake

Scrape batter into the prepared pan, smoothing the top. Bake on the center rack for 35–45 minutes (depending on pan shape) or until the top is golden, a toothpick inserted into the center comes out with a few moist crumbs, and the cake springs back lightly when touched.

Cool

Allow the cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the pan edge, invert onto the rack, remove parchment, then invert right-side-up and let cool completely (about 1 hour) before glazing.

Make glaze

While the cake cools, sift 1 cup powdered sugar into a small bowl to remove lumps. Whisk in 2 tablespoons fresh lemon juice and 1 tablespoon fresh orange juice (if using) until smooth. Add more lemon juice, a few drops at a time, to reach a pourable but slightly thick glaze consistency. Stir in 1 teaspoon finely grated lemon zest and a pinch of salt to brighten flavor.

Glaze the cake

Place the cooled cake on a serving plate. Spoon the glaze over the top, letting it run naturally down the sides. If the cake is very warm, the glaze will soak in; if it is fully cool, it will set on the surface. Let the glaze set for 10–15 minutes before serving.

Whip mascarpone mixture

In a chilled medium bowl, beat 1 cup mascarpone cheese with 3 tablespoons chilled heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until smooth and slightly airy. Use a whisk or electric hand mixer on low speed — avoid overbeating, which can make the mascarpone break and become grainy. You want a light, spreadable cream that holds soft peaks.

Finish

Fold in 1 teaspoon lemon zest for subtle brightness. Transfer to a piping bag or a bowl for serving. Keep refrigerated until just before serving; bring to cool-room temperature for 10 minutes if too stiff.

Slice the glazed cake and plate individual portions. Add a dollop (about 2–3 tablespoons) of mascarpone whipped cream to each slice. Garnish with thin lemon slices or twists and an extra drizzle of olive oil if desired for shine and herbal fruitiness.

Store any leftover cake, glaze, and mascarpone cream separately in airtight containers in the refrigerator for up to 3 days. Bring slices to room temperature for best texture before serving.