Lemon Rosemary Olive Oil Cake. Moist, light cake hinted with rosemary and lemon and generously topped with mascarpone whipped cream. Olive oil adds a lovely fruity flavor and lots of moisture. This cake is simply delicious!
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This Lemon Rosemary Olive Oil Cake is light and fluffy. It’s also rich and moist. It’s perfectly sweet and is flavored with rosemary and lemon. Mascarpone whipped cream makes the perfect topping!
I am all about baking with olive oil. It adds a slightly fruity flavor and so much moisture.
If you want to try more olive oil dessert recipes, you’ll love my Olive Oil Chocolate Chip Cookies, Blood Orange Olive Oil Cake and this Flourless Chocolate Olive Oil Cake!
WHAT’S IN THIS CAKE?
- Lemon: Lemon and olive oil are amazing together (I use them pretty much every day in the kitchen).
- Rosemary: Rosemary adds a lovely, unique flavor and just makes this cake even more of a treat! This cake has the perfect hint of rosemary.
- Mascarpone Whipped Cream: Rich and creamy Mascarpone cheese makes THE most amazing, must try whipped cream.
MASCARPONE
Mascarpone cheese is a very creamy cheese made primarily out of cream. It’s similar to but richer than (!) cream cheese. I absolutely love its slightly sweet taste and ultra creamy texture. I used it in this delicious No Churn Mixed Berry Mascarpone Ice Cream.
MASCARPONE WHIPPED CREAM
This whipped cream is the same delicious filling from my Pomegranate Mascarpone Whipped Cream Cake Roll.
THIS WHIPPED CREAM IS:
- EASY TO MAKE: It’s similar to making regular whipped cream. It takes minutes and the mixer does the work!
- VERSATILE: In addition to being the perfect filling for a cake roll, it would be delicious served with some fresh fruit.
- CREAMY YET LIGHT: It’s really the best of both worlds. Creamy and indulgent and also light and refreshing!
- PERFECTLY SWEET: It’s great for people who like their desserts a little less sweet. That said, you can easily add a bit more powdered sugar if you want to sweeten it.
HOW TO DECORATE YOUR CAKE
This cake is rustic which to me means simple! All you need to do is spread the whipped cream. I love using my offset spatula for this.
Add some lemon slices and or some sprigs of rosemary is a great idea too. Not only are these pretty, they also serve as flavor cues!
HOW TO ENJOY THIS CAKE
Since this cake is topped with whipped cream, it’s best eaten the day it’s made. That said, we had it for dessert one evening and breakfast the following day. It was still delicious but just not quite as pretty.
You can generously slather the cake with whipped cream. You can also simply dust the cake with powdered sugar and serve the whipped cream on the side. Put a dollop of whipped cream on top of individual slices or plates. Hot tip! Leftover whipped cream can also be used to top cupcakes or to serve with a bowl of fruit!
WHAT TO TOP IT WITH
- POWDERED SUGAR: It’s so pretty and adds a bit more sweetness!
- POWDERED SUGAR ICING: I was close to drizzling this cake with the lemon icing recipe I used in these Lemon Sour Cream Cookies. I haven’t tried it with this cake yet, but I am sure it’ll be delicious!
There’s nothing not to love about this Lemon Rosemary Olive Oil Cake. It is hinted with rosemary and lemon and perfectly sweet. Top it with refreshing mascarpone whipped cream and you have the most fresh tasting, flavorful cake!
Lemon Rosemary Olive Oil Cake
Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 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 not chopped
- powdered sugar for dusting, optional
FOR THE MASCARPONE WHIPPED CREAM
- 1 cup heavy whipping cream cold
- ½ cup powdered sugar
- ¾ teaspoon vanilla extract
- 7 ounces mascarpone cheese drained, cold
Instructions
- Preheat oven to 350 F. Butter or lightly oil a 9″ springform pan.
- In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer using a whisk attachment, beat the sugar, eggs, and lemon zest until thick, fluffy, and pale, about 3-4 minutes. Add the chopped rosemary. Slowly add the olive oil with the mixer still running on high. Beat until combined, about 2 minutes. Reduce speed to low, and add the milk and lemon juice alternatively with the dry ingredients.
- Pour the batter into the cake pan. Scatter the remaining 1/2 tablespoon non-chopped rosemary overtop. Bake 30-35 minutes or until a toothpick comes out clean when inserted into the center of the cake (a few crumbs are okay).
- Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and allow to cool completely on the rack.
- Once cooled or before serving, dust with powdered sugar, mascarpone whipped cream or lemon icing.
FOR THE MASCARPONE WHIPPED CREAM
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until you have soft peaks.
- Add the mascarpone cheese and whip til stiff peaks form. Spread it on top of the cooled cake or serve it alongside individual slices.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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carol h green
Beautiful cake – made it at the recommendation of my daughter-in-law. I haven’t cut it yet because I’ll be serving it in 2 days. Be best to refrigerate or just leave out? I’m of course waiting to ice it.
Natalie Ward
Hi Carol, Thanks for making this cake! I’m happy your daughter in law recommended it 🙂 I recommend storing it at room temperature for up to 4 days- as long as it’s wrapped tightly in plastic wrap or stored in an airtight container. And yes, add the topping before serving. Have a great day and I hope you love the cake!
Annie Sriramachandran
Hi Natalie,
I tried your recipe for a celebration at my workplace and it was a hit. I loved it very much too. Thanks so much for sharing it. I look forward to trying other recipes from you.
Natalie Ward
This made my day, Annie! I’m so happy this lemon rosemary olive oil cake was a hit at your workplace celebration! Thank you for making it and for coming back to let me know.I hope you enjoy whatever you try next 🤍
Rhonda Austin
I want to make this cake. I don’t have a springform pan but I have a 9” inch cake pan. Will that work?
Natalie Ward
Hi Rhonda, Yes a 9 inch cake pan works for this cake. Hope you enjoy it. Please let me know if you have any other questions!
Carolyn Hall
If I could pick one cake to make above all others, this would be it! It has a moist, delicate flavor and is not too sweet. The marscapone topping is also delicious.
Natalie
Thank you for putting a big smile on my face, Carolyn!! I love how you described this cake and so happy you love it! 🙂
Kate
I made the cake only. Makes for a yummy coffee cake for breakfast, snack, or dessert.
Natalie
Hi Kate, Thanks so much for trying this cake! Great idea to enjoy it as a coffee cake 🙂 Thanks for your comment!
Egle
This recipe is truly delightful and incredibly easy to follow! From the moment I started preparing it, a wonderful aroma filled my kitchen, making the experience even more enjoyable. The flavors were vibrant and unique, offering something a little different from our usual desserts. Everyone who tried it absolutely loved it, and it sparked some great conversations at the dinner table. I can’t wait to make it again! Highly recommend this recipe to anyone looking to impress their guests or simply treat themselves to something special.onderful aroma filled my kitchen, making the experience even more enjoyable. The flavors were vibrant and unique, offering something a little different from our usual meals. Everyone who tried it absolutely loved it, and it sparked some great conversations at the dinner table. I can’t wait to make it again! Highly recommend this recipe to anyone looking to impress their guests or simply treat themselves to something special.
Natalie
Thank you so much for making this cake and for taking the time to comment! I love that everyone enjoyed the unique flavors of this cake. It put a big smile on my face to read that it was such a hit and I love that it also sparked some nice conversations! I’m excited for you to make it again soon too! Have a great week. Xo Natalie
Julie H
One of the best cakes ever! Made it a couple of times already. It comes out delicious and very fresh tasting, the lemon and rosemary are an awesome flavour combo
Natalie
Hey Julie, Thanks so much for making this cake and for your kind words!! I’m so happy you enjoyed it and love that you’ve made it more than once 🙂 Have a great day!
Kay
I cut the sugar by 1/4, added 1tsp of lemon extract. It was great. Amazing!
Natalie
Hi Kay, Thanks so much for making this cake and for sharing your helpful recipe notes! I’m so happy you loved it! Have a great day!
Jocelyn
Can the cake be frozen and iced later when thawed?
Natalie
Hi, yes! Let the cake cool completely, wrap it tightly in plastic wrap, then in foil or a freezer bag, and freeze for up to 2 months. Thaw at room temperature, then add the mascarpone cream or icing before serving.
Caroline Minnear
Hello, I’m making this for a friend who can’t tolerate dairy. Do you think I could swap the milk for soy or almond milk?
Would it still work?
Natalie
Hi Caroline, Yes that should be fine in this cake-especially since just a small amount is needed. I hope you (and your friend :)) enjoy this cake and please let me know if you have any other questions! -Natalie
Michelle
I made this cake for a dinner party and everyone enjoyed it! It was the first time I used this recipe and I wasn’t even worried it wouldn’t turn out ok – everything I’ve made from this website has come out perfectly. Thank you!
Natalie
Aww that’s the best compliment, Michelle! Thank you so much! I’m so happy you enjoyed this lemon rosemary olive oil cake and all my recipes 🙂 Have a fantastic day! -Natalie
Joanna P
Absolutely love this recipe – perfectly moist and delicious cake, great amount of sweetness and the mascarpone whipped cream is incredible. Will make again and again!
Natalie
Hi Joanna, Thanks for making this cake and for your comment. So happy you enjoyed it and love to know it has a spot on your rotation! Have a fantastic weekend 🙂 -Natalie
Helene
This is a fantastic cake! I made it as directed except because I have Celiac disease I substituted a gluten-free 1:1 flour for regular flour. And I just made a lemon glaze to top it. It was delicious, the texture was awesome and all of my friends ate it happily without knowing it was gluten-free. Super good!
Natalie
Hi Helene, Thank you so much for making this cake and for sharing your recipe notes. I’m so happy you enjoyed it and that you were able to make it gluten free! Have a great week! -Natalie