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Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup sugar
- ½ cup extra virgin olive oil
- 2 tablespoons milk
- Zest of 2 lemons
- Juice of 1 lemon
- 1 ½ tablespoons fresh rosemary, chopped
- ½ tablespoon fresh rosemary, for garnish
- Powdered sugar for dusting (optional)
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- ¾ teaspoon vanilla extract
- 7 ounces mascarpone cheese, drained and cold
Instructions
- Preheat oven to 350°F and prepare a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat sugar, eggs, and lemon zest until thick and pale.
- Gradually add olive oil while mixing.
- Alternately mix in milk and lemon juice with dry ingredients until just combined.
- Transfer batter to the pan and sprinkle remaining rosemary on top.
- Bake for 30-35 minutes; cool in the pan before transferring to a wire rack.
- For the whipped cream, whip cream, powdered sugar, and vanilla, then fold in mascarpone.
- Dust cooled cake with powdered sugar and top with mascarpone cream before serving.
Notes
Use room temperature eggs and milk for a smooth batter.
Dusting with powdered sugar adds an elegant touch.
Customize the sweetness of the whipped cream to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 18
- Sodium: 150
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 70