Lemon Olive Oil Cake with Lemon Curd

Lemon Olive Oil Cake 

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1. Gather a measure ingredients.
2. Lightly butter and flour two 6-inch cake pans.  Set aside.
3. In a medium bowl, whisk or sift flour and almond flour, baking powder, and salt.  Set aside.

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1. In a large mixing bowl, beat eggs until light yellow and foamy.
2. Add sugar while beating and mix until thick and mixture ribbons off of the beaters.
3. With the mixer running, slowly add olive oil then mix in milk.
4. Next stir in lemon zest, vanilla, and lemon juice.  
5. Slowly add flour while mixing.  Beat only until smooth.
6. Pour into prepared pan.  Bake in a 350 F degree oven for 25-30 minutes.  The cake will be golden brown and will spring back when lightly touched.

Let cool in the pan for 5 minutes then remove from pan and place on a cooling rack.  Cool completely.  Cut each layer in half to make a 4 layer cake.

Amazing Mascarpone Lemon Curd Icing

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1. In a large mixing bowl add the heavy whipping cream, powdered sugar. Whip on high speed until soft peaks form.
2. Mix in lemon curd. 
3. Add the mascarpone cheese to the whipped cream and whip just until stiff peaks form. It will happen fairly quickly. Be very careful not to over mix mascarpone or it will turn grainy. 
4. The icing should be thick and creamy.  Refrigerate until ready to use.

Cake Assembly

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1. Place bottom layer on a platter lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. Spread 1/3 cup lemon curd filling evenly on top of the cake layer, inside the dam. It should fill the dam about halfway full.
2. Add some additional mascarpone frosting to the top of the lemon curd and spread into an even layer.  Repeat this process for the second and third layer of cake. Filling each layer with the remaining lemon curd and additional mascarpone frosting.
3. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake. Frost the outside of the cake. Decorate the cake with pressed flours or fresh flowers. Refrigerate cake until ready to serve. The cake can be made a day in advance and will keep well for 2-3 days in the refrigerator.

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Lemon Olive Oil Cake with Mascarpone and Lemon Curd

A light textured cake filled with tart lemon curd and a rich mascarpone icing. 

Course Dessert

Cuisine American

Keyword lemon curd, lemon olive oil cake, mascarpone icing, olive oil cake

Prep Time 15 minutes

Total Time 55 minutes

Servings 10 servings

Calories 481 kcal

Author Janet Barton

Ingredients

Cake:

• 1 cup flour 120 g
• 1/2 cup almond flour 60 g
• 1 1/2 teaspoon baking powder
• 1/2 teaspoons salt
• 3 eggs
• 3/4 cup sugar 150 g
• 1/2 cup  lemon olive oil or light flavored olive oil 120 ml
• 1/2 cup almond milk 120 ml (or reg. milk)
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• zest of 1 lemon

Mascarpone icing:

• 2 1/2 cup whipping cream
• 1 1/2 cups powdered sugar
• 1/2 cup lemon curd
• 8 oz mascarpone

Filling:

• 1 cup lemon curd

Optional

• Dried or fresh flowers for decorating

Instructions

For cake:

1. Preheat oven to 350 (180C) degrees Fahrenheit. Lightly butter and flour two 6-inch round cake pan.  Set aside.  In a small bowl whisk together flour, almond flour, baking powder, and salt. Set aside.

2. In a large mixing bowl, beat eggs until frothy. Add sugar and beat until mixture has thickened and is pale yellow. While mixing, slowly drizzle in the olive oil. Add almond milk, vanilla, lemon juice, and lemon zest. Mix until well blended. Gently mix or fold in flour mixture.

3. Pour into prepared pan and bake for 35-40 minutes or until golden brown and when cake springs back when lightly touched. Let cool in the pan for about 5 minutes. Invert to a cooling rack and cool completely.

For Mascarpone icing:

1. In a large mixing bowl add the heavy whipping cream, powdered sugar. Whip on high speed until soft peaks form. Mix in lemon curd. Add the mascarpone cheese to the whipped cream and whip just until stiff peaks form. It will happen fairly quickly. Be very careful not to over mix mascarpone or it will turn grainy.  Refrigerate until ready to use.

To Assemble:

1. Slice cake each into 2 layers. Place bottom layer on a platter lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. 

2. Spread 1/3 cup lemon curd filling evenly on top of the cake layer, inside the dam. It should fill the dam about halfway full.

3. Add some additional mascarpone frosting to the top of the lemon curd and spread into an even layer.  

4. Repeat this process for the second and third layer of cake. Filling each layer with the remaining lemon curd and additional mascarpone frosting.

5. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake. Frost the outside of the cake. Decorate the cake with pressed flours or fresh flowers.

6. Refrigerate cake until ready to serve. The cake can be made a day in advance and will keep well for 2-3 days in the refrigerator.
   

7. Decorate with dried or fresh flowers.

Recipe Notes

• The cake can be made in advance.  Wrap in plastic wrap and freeze for up to 1-2 weeks.
• Do not overmix mascarpone.  Icing will turn grainy.
• The cake can be made and iced a day in advance before serving.
• Store cake in the refrigerator.

 

High altitude adjustments above 4,000 ft for baking cake

1 cup + 1 tablespoon flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoons salt
3 eggs
3/4 cup minus 1 tablespoon sugar
1/2 cup lemon olive oil or light flavored olive oil
1/2 cup almond milk
1 teaspoon vanilla
1 tablespoon lemon juice
zest of 1 lemon

Follow above directions for mixing and baking cake

 

 

Nutrition Facts

Lemon Olive Oil Cake with Mascarpone and Lemon Curd

Amount Per Serving

Calories 481 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 12g60%

Cholesterol 88mg29%

Sodium 237mg10%

Potassium 101mg3%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 28g31%

Protein 6g12%

Vitamin A 565IU11%

Vitamin C 0.6mg1%

Calcium 102mg10%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This is an update on a recipe posted in 2014 with added photo’s, recipe card, and nutrition

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