Mascarpone, Lemon and Olive Oil Cake

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 3 large eggs
• 3/4 cups granulated sugar
• 1/2 cup mascarpone cheese, at room temperature
• Zest of 1 lemon
• 1/3 cup olive oil
• 2 tablespoons lemon juice

Instructions:

1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the eggs and sugar until pale and thick, about 3 minutes. Add the mascarpone cheese and lemon zest, and beat until smooth. Beat in the olive oil and lemon juice until well combined. Add the dry ingredients to the wet ingredients, and fold until just combined.
4. Pour the batter into the prepared cake pan and smooth the top. Bake for 25 to 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Verdict:

This easy recipe for mascarpone, lemon, and olive oil cake is perfect for a quick and delicious dessert or afternoon treat. The combination of rich mascarpone cheese and tangy lemon makes for a cake that’s light and moist, with a lovely crumbly texture. The use of olive oil instead of butter gives the cake a unique and slightly savory flavor that’s sure to delight. Give it a try and see for yourself how tasty this cake is!

Serving Suggestions:

This cake is delicious on its own or can be served with fresh berries and whipped cream for an extra indulgent treat. Serve it alongside a cup of tea or coffee for a perfect midday snack.