This recipe features a moist lemon olive oil loaf cake made with mascarpone cheese and topped with a decadent mascarpone whipped cream. It's coated in granulated sugar for an extra touch of sweetness and a beautiful presentation.
Here is a tender lemon olive oil loaf cake recipe made with mascarpone and topped with mascarpone whipped cream, a drizzle of olive oil, and lemon zest. Before letting the loaf cake cool completely, I also coat the sides in granulated sugar which is a step I don’t recommend skipping. Even if you don’t serve the cake sliced with mascarpone whip, the sugar on the outside makes for a great touch.Heat the oven to 325ºF/ºC with a rack in the center position.
Add the eggs and vanilla; use an electric mixer to whip the eggs and lemon sugar until super light and fluffy and falls into ribbons, 4 to 5 minutes. With the mixer running, slowly pour in the olive oil until fully combined. Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs, 50 to 55 minutes. Let cool slightly.
LEMON CAKE LOAF CAKE MASCARPONE OLIVE OIL DESSERT
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