Lemon Olive Oil Cake with Mascarpone Glaze

As a lover of citrus desserts and all things sweet, I’ve always been drawn to cakes with bright, tangy flavors. As a result, this Lemon Olive Oil Cake recipe is absolutely divine for me! Growing up, my mom often made cakes infused with orange or lemon, using yogurt instead of milk and ghee as a common ingredient in Middle Eastern sweets. I remember how pure and luxurious the olive oil we used for cooking was, although it was also quite expensive.

For this simple Lemon Olive Oil Cake with Lavender Mascarpone Glaze recipe, I combined my love of citrus with the richness of olive oil and the creaminess of crème fraîche. I adjusted the traditional recipe, opting for cream fraîche instead of yogurt for a creamier texture and richer flavor. The result is a moist, flavorful cake with a delicate crumb and a dreamy mascarpone glaze infused with hints of fragrant lavender.

Baking with Olive Oil vs. Butter: Tips and Substitutions 

Olive oil can have a distinct flavor that may or may not be noticeable in the final baked product. Some people can taste it in their baked goods, while others can’t. In my experience, using mild-tasting olive oil in this Lemon Cake recipe adds subtle fruitiness and richness to the cake without overwhelming the lemon flavor. 

If you prefer using butter or want to try a more traditional approach, you can substitute unsalted butter for the olive oil in this recipe. Remember that butter will give the cake a slightly different flavor and texture, but it will still be delicious. To substitute butter for olive oil, use somewhat more butter than the amount of olive oil called for in this recipe. As a general rule of thumb, use high-quality ingredients when baking for best results. Aside from flavor, olive oil lemon cake is a healthier version to the butter alternative. For this reason, I generally like to make olive oil and lemon cake.

Other Topping Suggestions and Sweet Treats to Try with this Lemon and Olive Oil Cake

Many toppings work extremely well for this lemon cake recipe. For a velvety glaze on top of this olive oil cake with lemon, I used a mixture of homemade lemon curd and mascarpone cheese. However, if you’re looking for an alternative topping, you can try dusting the cake with powdered sugar or spreading a layer of whipped cream on top. Or a simple cream cheese frosting. Enjoy a slice of this delicious cake with a cup of tea or coffee for a delightful afternoon treat or serve it as a dessert for a special occasion.

And if you’re in the mood for something sweet and simple, don’t forget to check out my Persian love cake with rosewater and pistachios, blueberry bread pudding with vanilla custard, blueberry muffins with streusel topping, or carrot cake muffins with cream cheese frosting – all delicious recipes to satisfy your sweet tooth. Another way to make this recipe more sweet than tart is to opt for Meyer lemons. Meyer lemon olive oil cake offers a more sugary taste, given Meyer lemons are much sweeter than regular lemons.

Hints for Easy Release: Using a Springform Pan

I highly recommend using a springform pan with olive oil for this lemon cake recipe. The benefit of using a springform pan is that it makes it much easier to release the cake once it’s cooled, ensuring a smooth and clean presentation. A 9-inch springform pan is perfect for this Lemon Cake recipe. However, you can use a regular 9-inch cake pan if you don’t have one. Be sure to grease it well and line the bottom with parchment paper to ensure easy removal of this lemon cake recipe with olive oil.

Me, I absolutely love this citrus dessert recipe due to the flavor, aroma, and nostalgia it brings me. If you enjoyed this olive oil cake lemon recipe, please let me know in the comments below.