Raspberry Lemon Olive Oil Cake
A bright, tender lemon olive oil cake layered with fresh raspberry flavor and topped with a light mascarpone cream. Soft, citrusy, and not too sweet, this is the kind of dessert that feels effortless but special, perfect for spring gatherings and casual celebrations.
Instructions
- 1
Preheat the oven to 350°F. Grease and line a 9-inch round cake pan or springform pan.
- 2
In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
- 3
In a separate bowl, whisk the olive oil, milk, eggs, lemon zest, lemon juice, raspberry purée, and vanilla until smooth.
- 4
Add the wet ingredients to the dry ingredients and whisk just until combined. Do not overmix. If using fresh raspberries, gently fold them in.
- 5
Pour the batter into the prepared pan and bake for 50–55 minutes, until the center springs back and a tester inserted comes out clean.
- 6
Cool the cake completely before frosting.
- 7
Make the mascarpone frosting In a chilled bowl, whisk the mascarpone cheese and confectioners’ sugar until smooth.
- 8
Add the heavy cream and vanilla bean paste. Beat until thick, fluffy, and stable, stopping as soon as soft peaks form.
- 9
Spread the frosting evenly over the cooled cake.
- 10
Warm the raspberry preserves slightly and spoon over the top, swirling gently. Finish with fresh raspberries or lemon zest if desired.