Lemon Olive Oil Cake with Stabilized Whipped Cream

Lemon Olive Oil Cake with Stabilized Whipped Cream

A light, citrusy olive oil cake that’s easy, fresh, and perfect for any season. Made with My Greek Orchard olive oil, this cake is incredibly moist with a bright lemon flavor and a delicate crumb. It’s the kind of dessert that feels just as at home at a summer table as it does with an afternoon coffee.

Ingredients

Lemon Olive Oil Cake

  • 1 cup My Greek Orchard olive oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract (we also love vanilla bean paste!)
  • ½ cup fresh lemon juice
  • Zest of 3 lemons
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup whole milk

Stabilized Whipped Cream

  • 4 ounces mascarpone cheese
  • ¼ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 cup heavy cream

 

Instructions

Lemon Olive Oil Cake

  1. Preheat the oven to 350°F and grease a 9-inch pan well.
  2. In a large bowl, whisk together the olive oil, eggs, and sugar until smooth and slightly thickened.
  3. Add the vanilla, lemon juice, and lemon zest, mixing until fully combined.
  4. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
  5. Add the dry ingredients to the wet mixture in batches, alternating with the milk, mixing gently until just combined.
  6. Pour the batter into the prepared pan and smooth the top. Sprinkle 2 tablespoons of sugar evenly over the surface.
  7. Bake for 50–55 minutes, or until the cake is set in the center and lightly golden.
    If the top begins to brown too quickly, loosely tent with foil toward the end of baking.
  8. Allow the cake to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

Stabilized Whipped Cream

  1. (Optional) Chill a mixing bowl in the refrigerator for best results.
  2. In the chilled bowl, beat the mascarpone and sugar on high speed until smooth and fully combined.
  3. Add the vanilla and heavy cream, mixing on low speed until incorporated.
  4. Increase to high speed and whip until stiff peaks form. Be careful not to overwhip.

 

To Serve

We topped ours with a stabilized whipped cream and blackberry compote, but this cake is incredibly versatile. Try it with fresh fruit, a drizzle of honey, a dusting of powdered sugar, or simply enjoy it on its own. However you serve it, don’t forget a final drizzle of My Greek Orchard.

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