Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated 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, whole (for garnish)
- Powdered sugar, for dusting (optional)
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- ¾ teaspoon vanilla extract
- 7 ounces mascarpone cheese, drained and cold
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In an electric mixer, beat granulated sugar, eggs, and lemon zest until thick and fluffy.
- Slowly add olive oil to the egg mixture and mix until combined, then add chopped rosemary.
- Alternately add milk and lemon juice with dry ingredients, mixing until just combined.
- Pour batter into the prepared pan and sprinkle with whole rosemary.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then remove and cool completely.
- Dust with powdered sugar and serve with mascarpone whipped cream.
Notes
Room temperature ingredients ensure better mixing.
Measure flour by spooning and leveling for accuracy.
Mix only until ingredients are combined to avoid a dense texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 70