Lemon Mascarpone Olive Oil Loaf Cake

A Lemon Mascarpone Olive Oil Loaf Cake is a bright and tender dessert that perfectly balances richness and zest. The creamy mascarpone adds a luxurious texture, while the olive oil keeps the crumb incredibly moist. With fresh lemon juice and zest throughout, this loaf bursts with flavor in every bite.

Why You’ll Love This Recipe

I love this loaf cake for its simplicity and elegance. The combination of mascarpone and olive oil creates a soft, velvety crumb that stays moist for days. I find the lemon flavor to be just the right amount of tangy—fresh and not overpowering. It’s a perfect treat for brunch, an afternoon snack, or even dessert. I also appreciate how quickly it comes together with minimal fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Extra virgin olive oil

• Mascarpone cheese

• Fresh lemon zest

• Fresh lemon juice

• Vanilla extract

• Powdered sugar (optional, for dusting or glaze)

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a standard 9×5-inch loaf pan, then lining it with parchment paper for easy removal.

2. In a mixing bowl, I whisk together the flour, baking powder, and salt.

3. In another large bowl, I beat the eggs and sugar until the mixture is light and fluffy.

4. I slowly drizzle in the olive oil while continuing to mix until fully incorporated.

5. I then add the mascarpone, lemon zest, lemon juice, and vanilla extract, stirring until smooth.

6. Gradually, I add the dry ingredients to the wet mixture and mix just until combined—being careful not to overmix.

7. I pour the batter into the prepared loaf pan and smooth the top.

8. I bake it for about 50–55 minutes, or until a toothpick inserted in the center comes out clean.

9. Once baked, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

10. After it cools completely, I dust it with powdered sugar or drizzle with a lemon glaze for a finishing touch.

Servings and timing

This loaf cake yields about 8 to 10 slices. The prep time takes around 15 minutes, and the bake time is about 50–55 minutes. I usually allow at least an hour and a half from start to finish, including cooling.

Variations

I sometimes switch things up by adding blueberries or raspberries to the batter before baking for a fruity twist. For a more intense citrus flavor, I’ve used Meyer lemons instead of regular lemons. If I’m out of mascarpone, a mix of cream cheese and a bit of heavy cream works in a pinch. And for an extra indulgent version, I like to top it with a lemon glaze made from powdered sugar and lemon juice.

Storage/reheating

I store the loaf covered at room temperature for up to 3 days, or in the refrigerator for up to a week. If I want to enjoy it warm, I reheat individual slices in the microwave for 10–15 seconds. For longer storage, I wrap the loaf tightly in plastic wrap and freeze it for up to 2 months. When ready to serve, I thaw it at room temperature.

FAQs

How do I know when the loaf is done baking?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should also be golden and slightly springy to the touch.

Can I substitute mascarpone with another cheese?

Yes, I’ve used cream cheese mixed with a tablespoon of heavy cream to mimic the smooth, rich texture of mascarpone when I don’t have it on hand.

What kind of olive oil should I use?

I use a mild extra virgin olive oil. A strong, peppery variety can overpower the lemon and mascarpone flavors, so I prefer one with a smooth, fruity profile.

Can I make this recipe gluten-free?

I’ve had success using a 1:1 gluten-free flour blend. I make sure it contains xanthan gum to maintain structure and texture.

Is it necessary to use both lemon juice and zest?

Yes, I find that the zest gives the loaf a deeper, more fragrant lemon flavor, while the juice adds brightness and acidity that balances the richness of the mascarpone.

Conclusion

This Lemon Mascarpone Olive Oil Loaf Cake is one of those effortlessly elegant bakes that I find myself returning to again and again. It’s moist, flavorful, and versatile—perfect for any season. Whether I serve it with tea or dress it up with berries and glaze for a dinner party, it always delivers a lovely balance of tang and richness.

Lemon Mascarpone Olive Oil Loaf Cake

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A bright and moist Lemon Mascarpone Olive Oil Loaf Cake featuring zesty lemon flavor, creamy mascarpone, and fruity olive oil. Perfectly tender with a soft crumb, it’s an elegant dessert or snack for any time of day.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 to 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup extra virgin olive oil
• 3/4 cup mascarpone cheese
• 1 tablespoon fresh lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar (optional, for dusting or glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat eggs and granulated sugar until light and fluffy.
4. Slowly drizzle in olive oil while mixing until fully incorporated.
5. Add mascarpone, lemon zest, lemon juice, and vanilla extract; stir until smooth.
6. Gradually add dry ingredients to the wet mixture, mixing just until combined.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, dust with powdered sugar or drizzle with lemon glaze, if desired.

Notes

• Add fresh berries like blueberries or raspberries for a fruity variation.
• Meyer lemons can be used for a sweeter citrus flavor.
• Substitute mascarpone with cream cheese and a tablespoon of cream if needed.
• Store at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Freeze tightly wrapped for up to 2 months; thaw at room temperature before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 100mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 55mg