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lemons by a lemon olive oil cake with pressed flowers
4.22 from 14 votes

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



  • 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



  • Dried or fresh flowers for decorating


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.