Olive Oil Cake
This Olive Oil Cake is incredibly moist and tender, flavored with fresh lemon and orange, soaked with a bright citrus syrup, and topped with a light mascarpone whipped cream. It's an elegant yet easy cake that's perfect for birthdays, brunches, or any special occasion.
Servings 10 people
Calories 510kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240 g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1⅓ cups granulated sugar 267 g
- 2 tbsp finely grated lemon zest
- 2 tsp finely grated orange zest
Wet Ingredients
- 3 large eggs room temperature
- ¾ cup extra-virgin olive oil 180 ml
- ½ cup whole milk room temperature (120 ml)
- ¼ cup sour cream or full-fat Greek yogurt room temperature (60 g)
- 2 tsp vanilla extract
- 2 tbsp freshly squeezed lemon juice 30 ml
Orange Syrup
- ⅓ cup plus 1 tbsp freshly squeezed orange juice 100 g
- ½ cup granulated sugar 100 g
Mascarpone Whipped Cream
- 6 oz mascarpone cold (170 g)
- ¾ cup plus 3 tbsp heavy whipping cream cold (225 ml)
- ⅓ cup powdered sugar 40 g
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch (23 cm) round cake pan. Line the bottom with a round of parchment paper. Cut two long strips of parchment paper about 2 inches (5 cm) wide and place them around the inside edge of the pan, overlapping them slightly to cover the sides. Lightly grease the parchment paper.
- In a medium bowl, whisk together the eggs, olive oil, milk, sour cream, vanilla extract, and lemon juice until smooth and fully combined. Set aside.
- In a large bowl, combine the granulated sugar, lemon zest, orange zest, flour, baking powder, baking soda, and salt. Whisk until evenly combined.
- Pour the wet ingredients into the dry ingredients. Whisk gently just until the batter is smooth and no dry streaks of flour remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 55 minutes or until the top is golden, the center springs back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking the cake around the 50-minute mark, since baking times can vary depending on the oven and pan.
- The center of the cake should register approximately 200°F to 205°F (93°C to 96°C) on an instant-read thermometer.
- Place the cake, still in the pan, on a wire rack while you prepare the orange syrup.
Orange Syrup
- While the cake is baking, combine the orange juice and sugar in a small saucepan.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring until the sugar has completely dissolved.
- Simmer for 1 to 2 minutes, then remove the syrup from the heat.
- While the cake is still hot, use a toothpick or skewer to poke holes evenly over the top. Slowly spoon or pour the warm orange syrup over the cake, allowing each addition to soak in before adding more.
- Let the cake cool in the pan for about 30 minutes.
- Carefully turn the cake out of the pan, remove the parchment paper, and transfer it to a wire rack. Let it cool completely before adding the mascarpone whipped cream.
Mascarpone Whipped Cream
- Place the cold mascarpone and powdered sugar in a large mixing bowl.
- Using a hand mixer or stand mixer fitted with the whisk attachment, mix on low speed just until the mascarpone is smooth. Do not whip it for too long at this stage.
- With the mixer running on low speed, slowly pour in the cold heavy cream.
- Once the cream is incorporated, increase the speed to medium-high and whip until medium peaks form. The frosting should be thick enough to hold its shape while remaining smooth and creamy.
- Avoid overwhipping. Mascarpone frosting can quickly become grainy or begin to separate if mixed beyond the medium-peak stage.
- At the end, add the vanilla and mix.
Assemble the Cake
- Make sure the cake is completely cool before decorating.
- Spread or pipe the mascarpone whipped cream over the top of the cake. Decorate with orange slices. Serve immediately, or refrigerate until ready to serve.
Notes
Choosing the olive oil: Use a good-quality extra-virgin olive oil with a mild, fruity flavor. Avoid strongly peppery, grassy, or bitter olive oils unless you specifically enjoy a pronounced olive oil flavor in desserts.
Regular olive oil: Regular or light-tasting olive oil can be substituted for extra-virgin olive oil. The cake will have a more neutral flavor but will retain its moist texture. “Light” olive oil refers to its lighter flavor, not a reduced calorie content.
Other neutral oils: Avocado, grapeseed, canola, or vegetable oil may be substituted, but the cake will lose the distinctive flavor that makes it an olive oil cake.
Room-temperature ingredients: Bring the eggs, milk, and sour cream to room temperature before making the batter. Ingredients at similar temperatures emulsify more easily and create a smoother, more evenly textured cake.
Avoid overmixing the batter: Fold in the flour only until combined. Overmixing develops gluten and can make the cake dense or rubbery.
Checking for doneness: A few moist crumbs on the toothpick are acceptable, but there should be no wet batter. The cake may also be checked with an instant-read thermometer; the center should register approximately 200°F to 205°F (93°C to 96°C).
Citrus variations: The lemon and orange can be changed to suit the desired flavor. Use all lemon zest and lemon juice for a more pronounced lemon cake, or use all orange for a sweeter, softer citrus flavor. Lime, Meyer lemon, blood orange, or grapefruit can also be incorporated.
Changing the citrus in the cake: Keep the total quantity of zest approximately the same. The recipe uses 2 tablespoons lemon zest plus 2 teaspoons orange zest. You can replace this with approximately 1 to 2 tablespoons plus 2 teaspoons of another citrus zest or a combination of citrus fruits.
Changing the juice in the batter: The 2 tablespoons of lemon juice can be replaced with orange, lime, Meyer lemon, or another citrus juice. Because the cake contains baking soda, use an acidic citrus juice rather than omitting it entirely.
Changing the soaking syrup: The orange juice in the syrup can be replaced with an equal weight of lemon, lime, grapefruit, blood orange, or a blend of citrus juices. Lemon or lime syrup will taste sharper, so you may wish to replace a small portion of the juice with water for a milder result.
Sour cream substitute: Full-fat plain Greek yogurt can replace the sour cream in an equal amount. A thick, full-fat regular yogurt may also be used. Avoid thin or watery yogurt, which may loosen the batter.
Mascarpone: Use cold, full-fat mascarpone. If liquid has collected in the container, drain it before measuring. Reduced-fat mascarpone may produce a softer and less stable frosting.
Mascarpone temperature: Unlike the cake ingredients, the mascarpone and heavy cream should remain cold. Cold ingredients whip more reliably and help the frosting hold its shape.
Storage: Store the frosted cake covered in the refrigerator for up to 4 days. An unfrosted cake can be stored tightly wrapped at room temperature for up to 2 days.
Freezing: The unfrosted cake can be frozen for up to 2 months. Wrap it tightly after it has cooled completely. Thaw overnight in the refrigerator, then bring it closer to room temperature before frosting.
Nutrition
Serving: 1slice | Calories: 510kcal