Olive Oil–Lemon Loaf with Whipped Mascarpone
In this easy dessert recipe, rich, fruity olive oil perfectly balances the bright flavor of lemon juice and zest. Be sure to use out your best bottle of extra-virgin olive oil.
Ingredients
For the olive oil–lemon loaf:
- 1 1/2 cups (6 oz./180g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 1/2 cups (10 oz./300 g) sugar
- 3 eggs
- 1/2 cup (4 oz./125 g) mascarpone, at room temperature
- 1 tsp. vanilla paste or vanilla extract
- 1/2 cup (4 fl. oz./125 ml) whole milk, at room temperature
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice (from about 1 lemon)
- 1 Tbs. grated lemon zest (from about 2 large lemons)
- 3/4 cup (6 fl. oz./180 ml) good-quality extra-virgin olive oil
For the whipped mascarpone:
- 2/3 cup (5 oz./160 g) mascarpone cheese
- 1/4 cup (1 3/4 oz./50 g) sugar
- 1/4 tsp. vanilla extract
- 1 cup (8 fl. oz./250 ml) heavy cream
- Grated zest of 1 lemon, plus more for serving
- Pinch of kosher salt
Directions
Preheat an oven to 350°F (180°C). Grease a 5-by-9-inch (13-by-23-cm) loaf pan with nonstick baking spray. Line with parchment paper and spray the parchment.
In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with the whisk attachment, beat the sugar and eggs together on medium-high speed until lighter in color and fluffy but still runny, about 5 minutes. Stop the mixer and add the mascarpone and vanilla. Turn the mixer on low speed and slowly pour in the milk, mixing until combined, about 1 minute. With the mixer still on low speed, add the lemon juice and zest and slowly add the olive oil. Mix until thoroughly combined.
Remove the bowl from the stand mixer and add the flour mixture. Using a whisk, beat until just combined; it’s okay if a few lumps remain.
Pour the batter into the prepared pan and bake until the top is a deep golden brown and a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes, covering the top with aluminum foil if it begins to brown too quickly. Transfer the cake to a wire rack and let cool in the pan for 30 minutes. (The center will sink slightly as it cools.)
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, about 2 hours.
When ready to serve, make the whipped mascarpone: In the bowl of a stand mixer fitted with the paddle attachment, combine the mascarpone and sugar and beat on medium-high speed until combined, about 30 seconds. Add the vanilla, cream, lemon zest and salt and continue beating on medium-high speed until stiff peaks form, about 3 minutes.
Cut the loaf into slices and dollop each slice with the whipped mascarpone. (Alternatively, you can transfer the whipped mascarpone to a pastry bag and pipe it decoratively on top of each slice.) Spray the back of a small spoon with nonstick baking spray, create a divot in the whipped mascarpone, and fill it with olive oil. Garnish with more lemon zest and serve. Serves 8.
Williams Sonoma Test Kitchen