Brighten up your baking with this delightful cake. Paired with a luscious mascarpone whipped cream, it’s the perfect dessert.
Ingredients:
For the Cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 cup sugar
1/4 cup extra virgin olive oil
2 tablespoons milk
zest of 2 lemons
juice of 1 lemon
1 1/2 tablespoons fresh rosemary chopped
1/2 tablespoon fresh rosemary not chopped
powdered sugar for dusting, optional
For the Mascarpone Whipped Cream:
1 cup heavy whipping cream cold
1/2 cup powdered sugar
3/4 teaspoon vanilla extract
7 ounces mascarpone cheese drained, cold
Instructions:
Preheat oven to 350 F. Butter or lightly oil a 9″ pan.
In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer using a whisk attachment, beat the sugar, eggs, and lemon zest until thick, fluffy, and pale, about 3-4 minutes. Add the chopped rosemary.
Slowly add the olive oil with the mixer still running on high. Beat until combined, about 2 minutes. Reduce speed to low, and add the milk and lemon juice alternatively with the dry ingredients.
Pour the batter into the cake pan. Scatter the remaining 1/2 tablespoon non-chopped rosemary overtop.
Bake 30-35 minutes or until a toothpick comes out clean when inserted into the centre of the cake (a few crumbs are okay).
Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and allow to cool completely on the rack.
While it’s cooling make your whipped cream:
In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until you have soft peaks.
Add the mascarpone cheese and whip til stiff peaks form. Spread it on top of the cooled cake or serve it alongside individual slices.
Once your cake is cooled top with the cream frosting and enjoy!
