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
- 4–6 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.
Keywords: olive oil cake, lemon olive oil cake, olive oil layer cake, mascarpone frosting