Lemon Olive Oil Loaf Cake with Mascarpone Whipped Cream
Photo by Nea Arentzen
- Serves
- 8 to 10
- Prep Time
- 15 Minutes
- Cook Time
- 1 Hour
Here is a tender lemon olive oil loaf cake recipe made with mascarpone and topped with mascarpone whipped cream, a drizzle of olive oil, and lemon zest. Before letting the loaf cake cool completely, I also coat the sides in granulated sugar which is a step I don’t recommend skipping. Even if you don’t serve the cake sliced with mascarpone whip, the sugar on the outside makes for a great touch.
Ingredients
- *LOAF CAKE*
- 1 3/4 cup (210 grams) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (198 grams) plus ½ cup granulated white sugar
- 2 tablespoon lemon zest (about 2 lemons), plus more to serve
- 3 large eggs
- 1 teaspoon vanilla extrac
- 1/2 cup (100 grams) extra-virgin olive oil, plus more to serve
- 1/2 cup (113 grams) very softened mascarpone
- 4 tablespoon lemon juice (about 1 lemon)
- *MASCARPONE WHIPPED CREAM*
- 1/2 cup (113 grams) mascarpone
- 1/2 cup (113 grams) heavy cream
- a pinch of kosher salt
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Directions
- Step 1
Heat the oven to 325ºF/ºC with a rack in the center position. Grease and flour a standard 8x4-inch loaf pan.
- Step 2
In a medium bowl, combine the dry ingredients. In a large bowl, combine 1 cup of the sugar and lemon zest; rub together with your fingers to infuse the zest into the sugar.
- Step 3
Add the eggs and vanilla; use an electric mixer to whip the eggs and lemon sugar until super light and fluffy and falls into ribbons, 4 to 5 minutes. With the mixer running, slowly pour in the olive oil until fully combined.
- Step 4
Starting with the dry ingredients, alternating folding in the flour and very softened mascarpone until no clumps remain (if the mascarpone isn’t soft enough, it’ll be hard to stir in without overmixing). Stir in the lemon juice until just combined.
- Step 5
Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs, 50 to 55 minutes. Let cool slightly.
- Step 6
In the meantime, pour out the remaining ½ cup sugar onto a rimmed baking sheet or plate. Turn the loaf out onto the sugared plate, then turn to cover all sides in sugar, pressing down slightly to help adhere. Brush lightly with water if there are areas that are too dry for the sugar to stick). Let cool completely and slice.
- Step 7
When ready to serve, whip the heavy cream and mascarpone until soft peaks form. Serve the lemon loaf cake with mascarpone whip, and lemon zest and olive oil as a garnish, if desired.