Lemon Olive Oil Cake with Mascarpone Cream

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 1/4 cups granulated sugar
• 2/3 cup good-quality extra-virgin olive oil
• 1/2 cup plain whole-milk yogurt
• Zest of 2 large lemons
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 8 oz mascarpone cheese
• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tbsp lemon zest (for topping)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. 2

   Whisk flour, baking powder, and salt together. Set aside.

3. 3

   In a large bowl, whisk eggs and granulated sugar vigorously for 3 minutes until pale and slightly thickened.

4. 4

   Add olive oil, yogurt, lemon zest, lemon juice, and vanilla; whisk until smooth.

5. 5

   Fold in flour mixture until just combined — do not overmix.

6. 6

   Pour batter into prepared pan. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.

7. 7

   Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

8. 8

   Beat mascarpone, heavy cream, and powdered sugar until soft, pillowy peaks form. Spread over cooled cake and garnish with extra lemon zest.