Lemon Olive Oil Cake Recipe

Olive oil cake is an Italian dessert staple I will never get tired of. It's simple, it stays moist forever, and it takes well to whatever you pair it with. This lemon version if perfect for spring — curd between the cake and frosting, zest in the batter, mascarpone frosting that's just rich enough to pull it all together without making it too sweet.

Ingredients

Cake

• 1 1/4 cup granulated sugar

• Zest and juice of 1 lemon

• 1 cup extra virgin olive oil

• 3 large eggs

• 2 tsp vanilla extract

• 3/4 cup sour cream

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp kosher salt

• 1/4 cup cornstarch

• 1 1/2 cups all-purpose flour

Frosting

• 3/4 cup granulated sugar

• 2 tsp vanilla extract

• 1/2 tsp salt

• 1 cup heavy cream cold

• 1 1/2 cupsmascarpone

Lemon Curd

• 3 whole eggs

• 3/4 cup granulated sugar

• 1/2 cup lemon juice

• Zest of two lemons

• 1 Tbsp cornstarch

• 5 Tbsp butter

Instructions

Cake

1. Preheat the oven to 350F and spray a 9 inch round pan with baking spray. Line the bottom with parchment paper.

2. In a large mixing bowl, add the sugar and lemon zest.

3. Whisk in the olive oil followed by the eggs and vanilla until smooth.

4. Whisk in the sour cream and lemon juice until smooth.

5. Add in the baking soda, baking powder, salt, and cornstarch and whisk until combined

6. Add in the flour.

7. Pour the batter into the prepared pan and bake for 40-45 minutes or until the edges are golden and a toothpick in the center comes out clean with a few moist crumbs.

8. Allow the cake to cool completely either at room temperature or in the refrigerator.

Curd

1. While the cake is baking, in a medium sauce pan, whisk together eggs and sugar until smooth. Then whisk in the lemon juice and zest until combined.

2. Heat over medium-low heat while whisking constantly. In about 5-6 minutes, tthe mixture will begin thicken.

3. Quickly whisk in the cornstarch and continue to mix until your lemon curd is very thick.

4. Turn the heat down to low and whisk in the butter, 1 Tbsp at a time until it’s all melted and combined.

5. You should have a nice thick, smooth lemon curd!

6. Allow to cool for about 30 minutes with the lid off, then cover and place in the refrigerator until completely chilled and set.

Frosting

• In a stand mixer with the whisk attachment, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes until the sugar is dissolved.

• Increase the speed to high and whisk for 2 minutes, until it looks very thick.

• While the mixer is running on a low speed, add the mascarpone. Turn off the mixer, and scrape the edges.

• Turn the speed to high, and whip for 20-30 seconds until smooth and you have stiff peaks.

Finishing

• Once your cake is cooled, curd is chilled and frosting is freshly made, its time to assemble! Cake, a layer of curd, then the frosting on top.

• Enjoy!