Italian-Inspired
Lemon Olive Oil Cake with Whipped Rum Mascarpone Frosting
A bright, tender lemon olive oil cake topped with a luscious mascarpone rum frosting. The olive oil keeps it incredibly moist while the rum frosting takes it over the top.
Ingredients
For the Lemon Olive Oil Cake
- Zest of 3 large lemons
- 1 cup granulated sugar
- 2 large eggs
- ½ cup extra virgin olive oil (mild)
- ¼ cup fresh lemon juice (juice of ~3 lemons)
- ½ tbsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅔ cup milk
For the Whipped Rum Mascarpone Frosting
- 8 oz mascarpone cheese, room temp
- 4 oz full-fat cream cheese, room temp (brick-style)
- 1½ cups powdered sugar
- 1 cup heavy whipping cream, cold
- ½ tsp vanilla extract
- 3 tbsp rum
Instructions
- 1
In a bowl, rub the lemon zest into the sugar to bring out all the citrus oils. Whisk in eggs, then add olive oil, lemon juice, and vanilla until smooth.
- 2
In a separate bowl, mix flour, baking powder, baking soda, and salt. Mix with the wet ingredients, then stir in the milk until just combined.
- 3
Pour into a greased pan and bake at 350°F for about 40–45 minutes, or until set in the center. Let cool for about 10–15 minutes.
- 4
For the frosting, beat mascarpone, cream cheese, and powdered sugar until smooth. Add cold heavy cream, vanilla, and rum, then whip until light, fluffy, and holds soft-medium peaks.
- 5
Refrigerate the frosting for about 1 hour, at least 30 minutes, to set. Frost the cooled cake, slice in, and serve.
Tips
Rubbing the lemon zest into the sugar is key — it releases all the citrus oils and gives the cake incredible lemon flavor.
Make sure your mascarpone and cream cheese are at room temp for a smooth frosting, but keep the heavy cream cold so it whips up properly.
3 tbsp of rum gives the frosting a stronger rum-forward taste — use 1–2 tbsp if you prefer it more subtle.