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Lemon Olive Oil Cake

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  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 minutes
  • Yield: 8" 3 Layer Cake 1x


Moist and tender one bowl lemon olive oil cake with lemon mascarpone buttercream and fresh berries.



For the Cake

  • 1 ½ C (325g) Granulated Sugar
  • 1 C + 2 TBSP (195g) Carapelli Olive Oil 
  • 3 Lg Eggs + 2 Egg Whites, at room temperature
  • 2 ¼ C (285g) All Purpose Flour
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 ½ C (360g) Buttermilk
  • ½ C Fresh Lemon Juice
  • Zest of 2 Lemons
  • 1 ½ tsp Pure Vanilla Extract

For the Lemon Mascarpone Buttercream Frosting

  • 4 oz Mascarpone, at room temperature
  • 1 ½ C (3 Sticks) Unsalted Butter, at room temperature
  • ½ tsp Salt
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Lemon Extract
  • 6 C Powdered Sugar, sifted
  • 46 TBSP Heavy Cream, at room temperature
  • Jarred Lemon Curd, optional
  • 1 Pint Raspberries to top the cake with


For the Cake

  • Preheat the oven to 325 degrees and spray 3 8” cake pans with a nonstick spray that contains flour, like Baker’s Joy.
  • In a large mixing bowl, whisk the sugar, olive oil, eggs, and egg whites until smooth and pale in color, about 2-3 minutes.
  • Whisk in the buttermilk, lemon juice, lemon zest, and vanilla extract until well combined.
  • Stir in the flour, baking powder, baking soda, and salt. Stir until the flour is mostly incorporated. A few small clumps of flour is okay. The batter should be thin, light, and have several air bubbles.
  • Pour the batter evenly into the prepared cake pans. Bake at 325 for 25 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let cakes cool for 10-15 minutes in the pans, then flip out onto a cooling rack to finish cooling. Wrap cakes in plastic and chill in the fridge while you make the buttercream.

For the Buttercream

  • In the bowl of a stand mixer with the paddle attachment, beat the mascarpone and the butter for 10 minutes, scraping down the bottom and sides of the bowl several times in the process.
  • Add the salt, vanilla, and lemon extract. Mix to combine.
  • Add the sifted powdered sugar ½ at a time, mixing on low for 3 minutes after each addition. Make sure to scrape the bottom and sides of the bowl as needed.
  • Add the heavy cream 2 TBSP at a time until you reach your desired consistency. You want the buttercream to be easily spreadable, but still hold its shape. I added 6 TBSP for this recipe, but you could need more or less depending on the butter and mascarpone you use!


  • Apply a thin crumb coat to the chilled cake. Add about 1 C of the buttercream between the cake layers. Optional – swirl the lemon curd into the buttercream in between the layers of cake.
  • Chill the crumb coat for 30 minutes, then apply a final smooth coat of buttercream.
  • Top cake with fresh raspberries, lemon slices, and fresh florals. 
  • Slice and enjoy.


  • Uncut cake will keep in the fridge up to 5 days.
  • To freeze: Slice cake and wrap individual slices in plastic and aluminum foil. Slices will keep in the freezer up to 3 months.