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You are here: Home / Recipes / Cakes and Cupcakes / Lemon Olive Oil Cake with Lemon Curd

Lemon Olive Oil Cake with Lemon Curd

May 8, 2019 Updated June 10, 2019 13 Comments

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pressed flowers decorate lemon olive oil cake
Tender and moist lemon olive oil cake filled with tart refreshing lemon curd and a rich mascarpone icing. Decorated with dried pressed and fresh flowers.
 
 

 
 
 
How darling is this cake?  My mother-in-law loves to press flowers.  Her delicate flowers were the perfect decoration for our mother’s day dessert.  As you can see, the flowers retained their bright color.  They are so vibrant yet delicate.  Lilacs are always in bloom in Utah for Mother’s Day, so why not top a little cake with a bunch of fresh flowers?  Lemon Olive Oil Cake with a tart lemon curd filling and a rich mascarpone icing is a mouth-watering dessert.  At last, I am actually excited for this day. 

Lemon Olive Oil Cake 

Ingredients measured for lemon olive oil cake1
round baking pan buttered with pastry brush2
dry ingredients for cake combined in a glass bowl3
  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.
beaten eggs in mixing bowl1
Olive oil added to beaten eggs and sugar3
white flour added into cake mixture5
sugar added to beaten eggs2
lemon zest added to cake batter4
Cake batter pouring into baking pan6
  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.
two round cakes on cooling rack
4 cake rounds on cooling rack

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

whipped cream in bowl and beater1
mascarpone in whipped cream3
lemon curd in whipped cream2
mascarpone icing on a spatula4
  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

lemon curd being spread on a cake layer1
icing being spread on layer cake2
Icing sides of layer cake3
  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.
 
 
lemons by a lemon olive oil cake with pressed flowers
4.22 from 19 votes
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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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Filed Under: Cakes and Cupcakes, Dessert Tagged With: lemon cake, lemon curd, lemon olive oil cake, mascarpone icing, mother's day dessert, special occasion dessert

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Comments

  1. Lisa says

    July 12, 2022 at 3:20 am

    This looks so DELICIOUS and i hope to make it for my husband’s bday this weekenD. The problem is, I Only have 9 inch cake pans. I’d be okay doing fewer layers (ie Make two 9 inch cakes and layer one on ToP of the other – so the cake would be wider and not as tall, with fewer layers). How would you adjust baking tIme in that case? Or any other suggestions? Thanks!!!!

    Reply
  2. Renee corna says

    October 17, 2020 at 2:37 pm

    5 stars
    Wowser, what a great recipe. I was a basket case doing it because it was for a double birthday fall bonfire event :-). I didn’t have 6″ pans so doubled the cake dough and that extreme lemon curd but elected to stick with the same mascarpone cream amount. Just a joy to have things turn out so very very nice. Incredible flavor across the board. thank you so much, your website is the bomb and i so appreciate how your recipes are what they say they are. yum and simply so very good.

    Reply
    • Janet Barton says

      October 18, 2020 at 3:43 am

      Thank you so much! My daughter just requested this cake for her birthday. It’s addicting! I’m so glad you used the mascarpone. Thank you for your kind comments. I really wanted to make sure all of my recipes work. I worry about baking items because altitude can play a huge role in the success of cakes and bread. You’re the best!

      Reply
  3. Mo says

    July 29, 2019 at 1:07 pm

    5 stars
    this is a great recipe. (sorry for the caps, it isn’t allowing me to us small case letters)
    I live in boulder co and the high altitude adjustments work great. I really APPRECIATE your high altitude recipes.
    I made three 6 inch cakes and didn’t cut them. Cook time was 30 minutes.
    I had lots of curd and icing leftover. I think that just happens with 6 inch cakes.
    Thanks for your great work.

    Reply
    • Janet Barton says

      July 29, 2019 at 10:48 pm

      Thank you so much. Lemon curd freezes well or just get a spoon and eat what’s remaining. 😉 High altitude baking can be such a problem. So glad I can help.

      Reply
  4. Margi says

    May 25, 2019 at 4:32 pm

    Thanks, the link works now and have it pinned. Love lemon curd and always make my own as the store price is outrageous. Have a friend in Tx who sends me Myers lemons which is wonderful and a little more mellow. But usually make it with whatever lemon I can find as this is one of my favorite treats.

    Reply
  5. Margi says

    May 23, 2019 at 5:18 pm

    Unable to connect to your lemon curd recipe. Tried from this recipe and your lemon curd ice cream also just putting it into your search engine.

    Reply
    • Janet Barton says

      May 24, 2019 at 2:06 am

      Thank you for bringing this to my attention. I am working on making the corrections to the links. The link at the top of the recipe is working. I don’t know why the recipe card isn’t connecting.

      Reply
      • Janet Barton says

        May 24, 2019 at 2:12 am

        The links in the recipe will now connect to the recipe page. Please let me know if you have any more trouble.

        Reply
  6. Anonymous says

    June 28, 2014 at 6:37 pm

    Thank you so much of this recipe, it is now a new favorite. I had to sub. coconut oil for butter in the cake and lemon curd, and used a basic coconut oil frosting instead of the mascarpone (severe milk allergy). But still divine… the texture, the burst of lemon…aahhh. And homemade lemon curd…I am addicted.

    Reply
    • Janet Barton says

      June 29, 2014 at 3:24 am

      Thank you so much for passing on your coconut oil substitutions. My daughter has dairy issues herself and she will be thrilled with this info. You're the best~!

      Reply
  7. Sandra says

    May 11, 2014 at 5:37 am

    Your cake sounds and looks GORGEOUS! I always appreciate your step-by-step instructions with lots of photos, it's so helpful! HAPPY MOTHER'S DAY!

    Reply
    • Janet Barton says

      May 11, 2014 at 8:05 pm

      Thank you so much for your comment. I hope you have a great day yourself.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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