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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.

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)

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

Find it online: https://recipesbyliza.com/lemon-mascarpone-olive-oil-loaf-cake/