This Olive Oil Cake is exceptionally moist and flavorful, with a sugary crust and deliciously fine textured crumb that’s not overly sweet.
On it's own, it's one of my all-time favorite cakes, but split in half and filled with a thick layer of Lemon Mascarpone Pastry Cream puts it in a new category of YUM.
"The best dessert on the planet!" - @goodgriefcook
"I’m a very experienced baker and thought I had baked just about everything, then I came across this recipe and was intrigued as I had never made or had an olive oil cake. I made it today with the lemon mascarpone and it was outstanding! It’s the perfect flavor combination for summer, and will definitely be made many more times!" - Amy
I've made this cake for more people and occasions than any other cake in my repertoire. It's a recipe I come back to over and over again for several reasons:
- It's a true crowd pleaser. I've never served this cake to anyone who hasn't eaten every last bite on their plate.
- It's one of the easiest cakes to make. Preparing the pan and whipping up the batter will take you about 10 minutes tops, and you'll be pulling the cake from the oven in another 40.
- The cake stays moist and fresh for days.
- Sprinkling the top with sugar before baking gives it a crackly sweet crust that's all the adornment it needs.
But, friends. Cutting the cake in half and filling it with a thick layer Lemon Mascarpone Pastry Cream takes it to a whole new level.
That is, IF you manage to summon enough self control to not eat ALL the pastry cream straight from the bowl before you can even get it into the cake. I'm going to tell you right now, this is easier said than done.
Notice I advise you to not eat ALL the pastry cream before it makes it into the cake. You're most definitely going to eat some. Just accept it and try to not eat it all.
"This is one of those recipes I have come back to so many times. It's the perfect cake to me - moist, not too sweet, LEMON (my absolute favorite), creamy filling, and oh, the crunchy sugar topping. It is everything I want in a cake, and it turns out perfectly every time." - Michelle
Olive Oil Cake Ingredients
Olive oil cake is one of those gorgeously simple recipes that require only a handful of ingredients and comes together quickly. Combine that with how delicious it is and you can understand how easily this cake becomes a go-to dessert recipe.
Here's what you need to make an olive oil cake:
- All-purpose flour. I prefer to use unbleached.
- Baking powder. Baking powder that includes aluminum can sometimes give simple cakes a slight metallic flavor. For that reason, I usually use baking powder without aluminum.
- Salt. Always and in everything.
- Eggs.
- Granulated sugar. Granulated sugar is used to sweeten the cake itself and give the cake a delicious crunchy sugary top.
- Lemon zest from one medium to large size lemon.
- Extra virgin olive oil. The flavor of the olive oil comes through in this cake in the best possible way. So, the better tasting the olive oil, the better your cake will be.
- Whole milk. You can also use 2% milk, but I find that the little bit of extra fat in whole milk contributes to the cake's rich flavor and texture.
Lemon Mascarpone Pastry Cream Ingredients
The Lemon Mascarpone Cream filling for this cake is simply my FAVORITE pastry cream recipe with some mascarpone and lemon extract (or lemon oil) beaten into it.
It's rich and creamy, silky smooth, and like the olive oil cake itself, is not overly sweet. Even better, the recipe is super simple and comes out perfect every time.
Here's what you'll need to make lemon mascarpone pastry cream:
- Unflavored gelatin. Just 1 teaspoon of unflavored gelatin is the secret to making pastry cream that's incredibly stable.
- Whole milk. As with the cake batter, I prefer to use whole milk to make pastry cream, but 2% will also work.
- Granulated sugar. This recipe calls for just ¼ cup of sugar which is the perfect amount for pastry cream that's sweet, but not cloying.
- Salt.
- 3 large egg yolks. Save the leftover egg whites to make Italian Meringue Buttercream, or Chewy Chocolate Brownie Cookies. Egg whites can also be frozen.
- Cornstarch works with the gelatin to thicken the pastry cream.
- Mascarpone. Mascarpone is similar to cream cheese in texture but milder tasting and slightly more sweet.
- Pure vanilla extract.
- Lemon extract - OR lemon oil. See the FAQ section for information about the difference between lemon extract and lemon oil.
What Kind of Olive Oil is Best for Olive Oil Cake?
This is one of those cakes where the quality of ingredients matters. Especially the quality of the olive oil.
Do not be tempted to use a low-quality, bland olive oil in this cake. The gorgeous flavor of a really delicious olive oil will come through in the cake, and that's a good thing!
High quality extra virgin olive oil should taste bright and fresh, and remind you of fresh herbs and fruit. In contrast, low quality oil will taste bland and flat, like a neutral, flavorless oil.
So, what kind of olive oil should you use? One that tastes good to you.
Like selecting a bottle of wine, the flavor of olive oil will vary from bottle to bottle. It doesn't really matter which one you use. The important thing is that the olive oil has flavor and that the flavor tastes good to you.
Step-By-Step Photos and Instructions
Make the mascarpone pastry cream first so it has time to set up in the refrigerator while you bake the olive oil cake.
Add some gelatin and water to a very small dish and stir to combine. There should be just enough water to moisten the gelatin, creating a thick paste.
Add milk, sugar, salt, egg yolks, and cornstarch to a medium size heavy bottomed saucepan and whisk vigorously to combine. Cook over medium heat, stirring constantly with a wire whisk or rubber spatula, just until the mixture begins to boil and is thick enough for the whisk to leave tracks as you stir.
Scrape the pastry cream into a bowl.
Break the gelatin into small pieces, and drop them into the hot pastry cream. Whisk until the gelatin is completely incorporated, about 20 seconds.
Cover and refrigerate for at least 3 hours and up to 24 hours. *This is usually when I make the olive oil cake.
Beat the chilled pastry cream with mascarpone cheese, vanilla, and lemon extract or lemon oil, mixing until smooth.
The mascarpone pastry cream is now ready to use. If not using immediately, cover and refrigerate the cream for up to 2 days.
To make the olive oil cake, start by preparing a springform pan. Smear the inside of the pan with vegetable shortening or butter, line the bottom of the pan with parchment paper, and smear the paper with a bit of shortening or butter as well. Shake some flour around inside the pan, tap out any excess, and set the pan aside.
Add the flour, baking powder, and salt to a small bowl and stir with a wire whisk to combine.
Use an electric mixer to beat eggs until frothy. With the mixer running, sprinkle in 1 ¼ cups (251 grams) sugar and the lemon zest. Continue to beat on high speed until the mixture is fluffy and pale yellow. This will take about 4-5 minutes.
With the mixer running, slowly pour the olive oil into the batter in a thin, steady stream. Continue to beat until the olive oil is completely incorporated.
It's important to pour the olive oil into the batter slowly with the mixer running continuously. If you add the olive oil too quickly, it will separate from the batter.
Turn the mixer off and add half the flour. Beat on low just until the flour is mostly incorporated into the batter.
Add the milk and continue to mix on low speed just until the milk is incorporated.
Add the rest of the flour and beat on low just until incorporated. Stir with a rubber spatula to make sure there isn’t any unmixed flour along the bottom and sides of the bowl.
Pour the batter into the prepared cake pan.
Sprinkle sugar over the batter in an even layer and bake for 40 minutes, until a toothpick inserted in the center comes out without evidence of raw batter.
Remove the cake from the oven and let it cool for about 5 minutes. Gently run a knife or flat spatula around the sides of the pan, then release the side of the pan and remove.
Set the cake, still resting on the bottom of the pan, on a wire rack and let cool completely.
When the cake is cool, use a serrated knife to cut it in half long-wise.
Spread the bottom layer with the mascarpone pastry cream then lay the top of the cake over the pastry cream.
Tips for Storing and Making Olive Oil Cake in Advance
Before filling the cake with pastry cream, olive oil cake will keep well at room temperature for 3 or 4 days. You can also freeze olive oil cake for up to 3 months. Make sure it's well wrapped to prevent the cake from drying out.
Refrigerate the cake after it's been filled with pastry cream, where it will keep for at least another 3 days.
One of the best things about oil-based cakes, like my favorite Carrot Cake and Spice Cake recipes, is that they stay moist and fresh for days.
Cakes made with oil stay fresh tasting for longer than cakes made with butter because oil remains liquid at cooler temperatures. Butter solidifies as it cools, making cakes firmer. Because of this, using oil instead of butter is particularly useful when the cake needs to be refrigerated.
Since this cake is filled with pastry cream, it's important to store it in the refrigerator. But, even eaten straight out of the fridge, the texture is soft and tender.
You can also make the Lemon Mascarpone Pastry cream up to 5 days in advance. Store the pastry cream in an airtight container in the refrigerator.
Although, as I mentioned earlier, it is very, very difficult to know it's in your refrigerator and not eat it. Don't say I didn't warn you.
FAQs and Expert Tips
Lemon extract lemon extract is made by soaking lemon peels in alcohol It's relatively inexpensive and generally pretty easy to find. However, it can have a sharp, slightly bitter taste.
Lemon oil is made by extracting the essential oils from lemon rinds. It's a good alternative to lemon extract and even if your local market doesn't carry it, it can be purchased online. See links below for the brands I recommend.
Lemon oil is more concentrated than lemon extract, so use it sparingly. Start with just ½ teaspoon, then increase drop by drop if you like, until you get the desired amount of lemon flavor.
It's important to use room-temperature eggs and milk to make this cake because it's difficult to incorporate enough air into the batter when beating cold eggs.
In addition, cold ingredients don't combine as well as when they are at room temperature. Here's how to bring eggs and dairy to room temperature quickly.
If you can't find mascarpone, you can use cream cheese instead - but use half as much. Cream cheese has a much stronger flavor and can take over the other flavors in the cake if you use too much.
What do I do if I accidentally added too much lemon oil/extract to the pastry cream?
Salt and sugar balances bitter, so add a tiny bit (about ⅛ of a teaspoon)of salt and about ¼ cup powdered sugar, taste and see what you think. You can also add more vanilla, which will round out the bitterness. And finally, you can add more mascarpone or cream cheese.
"Made it twice, and it is absolutely PERFECT! Everyone raved about the cake and the recipe was very precise and easy to follow. Thank you!" - Kate
More Baking Recipes that Use Olive Oil
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me, or take a picture and tag it @ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
Olive Oil Cake with Lemon Mascarpone Cream
This Olive Oil Cake is filled with a thick layer of lemon mascarpone pastry cream. It's moist and flavorful, with a tender crumb that’s not overly sweet.
Ingredients
For the Lemon Mascarpone Pastry Cream:
- 1 teaspoon( 3.12 grams) unflavored gelatin
- 2 teaspoons cold water
- 1 cup (227grams/ 8 ounces) whole milk
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon salt
- 3 large egg yolks
- 2 tablespoons (15 grams) cornstarch
- 8 ounces (227 grams) mascarpone - OR 4 ounces (113 grams) cream cheese (*see note)
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract - OR ½ teaspoon lemon oil (*see note)
For the Olive Oil Cake:
- 1 ¾ cups (210 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (6 grams) salt
- 3 large eggs, at room temperature (*See note for how to bring eggs and dairy to room temperature quickly.)
- 1 ¼ cups (250 grams) granulated sugar plus another ¼ cup (50 grams) sprinkling on the top of the cake
- 1 teaspoon lemon zest
- ¾ cup (150 grams/ 5.25 ounces) extra virgin olive oil
- ¾ cup (170 grams/ 6 ounces) whole milk, at room temperature
Instructions
Make the Lemon Mascarpone Pastry Cream:
- Add the gelatin and water to a very small dish and stir to combine. There should be just enough water to moisten the gelatin, creating a thick paste. Set aside.
- Add milk, sugar, salt, egg yolks, and cornstarch to a medium size heavy bottomed saucepan and whisk vigorously to combine. Cook over medium heat, stirring constantly with a wire whisk or rubber spatula, just until the mixture begins to boil. At this point, it should have thickened to the point that the whisk or spatula leaves tracks as you stir. Remove from the heat and whisk vigorously for 30 seconds longer. Scrape into a bowl.
- Break the gelatin into small pieces, dropping them into the hot cream. Whisk until the gelatin is completely incorporated, about 20 seconds.
- Cover with plastic wrap, pressing the wrap over the surface of the cream. Refrigerate for at least 3 hours and up to 24 hours.
- Add the chilled pastry cream to the bowl of an electric mixer along with the mascarpone, vanilla, and lemon extract or lemon oil. Using the whisk attachment, beat the cream with the mascarpone on medium-high speed until completely combined and smooth.
- Taste and add more lemon extract/ lemon oil if you want a stronger lemon flavor. The mascarpone cream is now ready to use. If not using immediately, cover and refrigerate the cream for up to 2 days.
Make the Olive Oil Cake:
- Preheat oven to 350° F (176° C) and grease a 9-inch springform pan with vegetable shorting. Line the bottom of the pan with a circle of parchment paper, cut to fit the bottom, and lightly grease the top of the parchment paper.
- Add the flour, baking powder, and salt to a small bowl and stir with a wire whisk to combine.
- Using a standing mixer fitted with the whisk attachment, beat the eggs on medium-high speed for about 60 seconds, until frothy. With the mixer running, sprinkle in 1 ¼ cups (251 grams) sugar and the lemon zest. Continue to beat on high speed until the mixture is fluffy and pale yellow, about 4-5 minutes.
- With the mixer running, slowly pour the olive oil into the batter in a thin, steady stream. Continue to beat until the olive oil is completely incorporated. (*See note)
- Turn off the mixer and add half the flour. Beat on low just until the flour is mostly incorporated into the batter. Add the milk and continue to mix on low speed just until the milk is incorporated. Add the rest of the flour and beat on low just until incorporated. Stir with a rubber spatula to make sure there isn’t any unmixed flour along the bottom and sides of the bowl.
- Pour the batter into the greased springform pan and sprinkle the remaining ¼ cup (50 grams) sugar over the top of the batter in an even layer. Bake in the center of your oven for 40 minutes, until a toothpick inserted in the center comes out without evidence of raw batter.
- Remove the cake from the oven and let it stand for 5 minutes. Gently run a knife or flat spatula around the sides of the pan, then release the side of the pan and remove. Set the cake, still reseting on the bottom of the pan, on a wire rack and let cool completely.
Fill and Assemble the Cake:
- Using a serrated knife, cut the cake into two layers, placing the top layer on a parchment-covered baking sheet.
- Spread the lemon mascarpone pastry cream over the bottom layer of the cake, smoothing it out into an even layer. Carefully lift the top portion of the cake and place it over the mascarpone cream.
Notes
- To add a gorgeous pop of color and bright citrus flavor decorate this cake with a few candied orange slices or candied lemon slices.
- The difference between lemon extract and lemon oil: Lemon extract is made by soaking lemon peels in alcohol It's relatively inexpensive and generally pretty easy to find. However, it can have a sharp, slightly bitter taste. Lemon oil is made by extracting essential oils from lemon rinds. It's a good alternative to lemon extract and even if your local market doesn't carry it, it can be purchased online. See the links below for the brands I recommend. Lemon oil is more concentrated than lemon extract, so use it sparingly. Start with just ½ teaspoon, then increase drop by drop if you like, until you get the desired amount of lemon flavor.
- It's important to use room-temperature eggs and milk to make this cake because it's difficult to incorporate enough air into the batter when beating cold eggs. Here's how to bring eggs and dairy to room temperature quickly.
- It's important to pour the olive oil into the batter in a thin, steady stream with the mixer running as you pour. If you add the olive oil too quickly, it will separate from the batter.
- If you can't find mascarpone, you can use cream cheese instead - but use half as much. Cream cheese has a much stronger flavor and can take over the other flavors in the cake if you use too much.
- How to store this cake: Before filling this cake with mascarpone pastry cream, it will keep well at room temperature, tightly wrapped, for up to 3 days. Once filled with pastry cream, the cake should be refrigerated and will keep well for at least 48 hours.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Bob's Red Mill Baking Powder 14 oz (2 Pack) - Double Acting Baking Powder - No Added Aluminum - Baking Powder Double Pack ( 14 oz each, 28 oz total) -
Simply Organic Orange Flavor Certified Organic, 2-Ounce
-
Boyajian Pure Lemon Oil, 3.4 Fluid Ounce
-
Lemon Extract 4 oz., 4 Ounce
-
Wilton Angled Spatula, 9"
-
KitchenAid 6 Qt. Professional Lift Stand Mixer
-
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
-
Cuisinart MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 587Total Fat: 41gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 213mgSodium: 649mgCarbohydrates: 44gFiber: 1gSugar: 20gProtein: 11g
Sabrina Pimentel says
Did you use regular granulated sugar or cane sugar? The photo you used for your ingredients looked like the sugar had a darker color to it than the granulated sugar I have. Not sure if it makes a difference or not!
Rebecca Blackwell says
Hi Sabrina! I almost always bake with Morena sugar which does have a more off-white color than typical granulated sugar. However, Morena sugar and any brand of granulated sugar can be used interchangeably in any recipe. I hope that helps! Please let me know if you have any other questions!
Andrea says
Hello! Im wondering why your pastry cream recipe has different instructions than this one. Im afraid to try this steps that dont temper the egg yolks and end up with scrambled eggs… is there any reason why you dont temper the eggs here?
Rebecca Blackwell says
Hi Andrea! I have honestly made this pastry cream both ways so many times and it almost always comes out perfectly without any scrambled eggs. For this recipe, I just wanted to streamline the instructions a bit. Sometimes I think I get overly concerned that the length of the instructions will turn people away. 🙂 Tempering the yolks is a much safer way to go, so please feel free to do the same here if you like. I hope that helps! Please let me know if you have any other questions and I'd love to hear what you think of this cake after you make it!
Rosanna Stevens says
Absolutely loved this cake. That filling! We loved it. Will definitely make again
Giangi Townsend says
As I was reading the recipe and ingredient list, I knew I needed to make this recipe. It sounded amazing.
Once I made it, I could not stop eating it. I am amazed that I had some of the lemon mascarpone cream left.
Super delicious, and it has become our favorite cake to bake at our house. We do not need a special occasion, we just make it because we love it.
Thank you.
Nicole says
I brought some great olive oil back from Italy and used it to make this cake. Wow! What incredible flavor and texture. And the mascarpone cream is insane
Shelby says
The lemon mascarpone is SO FRESH on this olive oil cake! It ended up as such a light, delicious, uplifting dessert!
Amber says
Rebecca, I finally made this cake tonight. Delish! Love the mascarpone pastry cream! The only thing I messed up was not checking the doneness of the cake, but that was an easy fix! So so good! Can’t wait to try another recipe soon! 🤍
Rebecca Blackwell says
Hi Amber! I'm so glad to know that you liked this recipe! Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Hali says
Hi Rebecca,
My best friend and I made this cake and it turned out to be one of the best cakes we’ve ever had!
I want to make this for her again for her baby shower but would love to do a layered version of this similar to your orange olive oil layered cake but in this specific lemon olive oil cake. Are there any differences I should make with the cake or just simply make the cake twice and make extra marscapone?
Also in your orange layered olive oil cake you use cake flour and I see you said it has a different protein content to make it softer. Would that work as a sub for this specific lemon olive oil cake?
Thank you!
Rebecca Blackwell says
Hi Hali! I'm so happy to hear that you and your friend liked this recipe! For a layered cake, I would suggest you follow the recipe for the orange olive oil cake but use plain extra virgin olive oil instead of infusing the oil with orange and include some lemon zest in the batter. You could even follow the instructions to infuse the olive oil with lemon instead of orange if you wanted a more pronounced lemon flavor. The recipe for orange olive oil cake is formulated to get 3 flat, stackable layers. This recipe is formulated for a cake with a slightly domed top. You'll get a similar flavor and consistency in both cakes, but the orange olive oil cake is better for cakes you want to layer and frost. Does that make sense? You can, of course, fill the layers with the mascarpone pastry cream. I think it will be delicious! Please let me know if you have any other questions! And I'd love to know how the cake comes out for you! xo
Nicole says
Not sure if my other comment posted….I was wondering how I would go about this if I wanted to make it, with the cream, and transport it an hour and a half. Would it be ok in air conditioned car? Or would I want to put it in a cooler?
Rebecca Blackwell says
Hi Nicole! I know we already talked about this over Instagram, but I wanted to answer you here as well for the benefit of anyone else with the same question. The cake will be totally fine in the car for a couple of hours. No need to keep it in a cooler. Wrap it with plastic wrap so it doesn't dry out and to keep the top layer from slipping off if you run into any bumpy roads. Happy baking! xo
Nancy Sidlovsky says
Can I use "light" extra virgin olive oil?
Rebecca Blackwell says
Hi Nancy! Yes! That will work perfectly well in this recipe. Please let me know if you have any other questions! xo
Carol says
The cake itself was amazing but the Mascarpone pastry cream tasted of alcohol from the extracts. I will make adjustments, it’s still a keeper. Thank you for the recipe!
Rebecca Blackwell says
Hi Carol! This is one of the reasons why I usually use lemon oil instead of lemon extract for the mascarpone pastry cream. In the notes section of the recipe, I talk about the difference between lemon extract and lemon oil. Not all lemon extract imparts an alcohol aftertaste, but if you have one that does it can be off-putting. If you've never used lemon oil, I encourage you to give that a try! A bottle will last in the refrigerator for quite some time and is great in all sorts of baked goods - like lemon loaf cake!
So happy to hear the cake turned out well for you! Thank you so much for taking the time to leave a comment for me! I truly appreciate it!
Kathleen says
Can you substitute real lemon juice and zest for lemon extract?
Rebecca Blackwell says
Hi Kathleen! I'd suggest not using lemon juice in the mascarpone cream because in order to add enough to be able to taste it, you'd water down the pastry cream. But, you can absolutely use lemon zest! Make sure it's very finely grated so the zest doesn't interfere with the creamy texture and add as much as tastes good to you. Please let me know if you have any other questions! xo
Lacey says
Hello! Have you tried a sugar substitute in this recipe?
Rebecca Blackwell says
Hi Lacey! I haven't tried a sugar substitute. If I was going to try one, I'd probably try Stevia. You wouldn't get the crunchy sugar top, but Stevia might work for the cake itself. At least, that's my best guess. Sorry to not be more help on this! If you try a sugar substitute, please let me know how it works out for you. I'd imagine other readers would be interested as well. xo
Valerie says
Can I make the pastry cream without gelatin? If not, I have another recipe for pastry cream that doesn’t use gelatin-can I use that recipe and then mix in the mascarpone, lemon, etc? Thank you!
Rebecca Blackwell says
Hi Valerie! Yes - you can omit the gelatin in this recipe. Just increase the amount of cornstarch to 3 tablespoons and you should be fine. The pastry cream won't be quite as stable (gelatin stabilizes it), but it will be just as delicious. Please let me know if you have any other questions! And, I'd love to hear how this cake comes out for you! xo
Carey Roberts says
Can I use fresh lemon zest with lemon juice in place of the extract? I can't wait to make this cake. I found an olive oil infused with vanilla bean. I also have lemon olive oil but will make it the first time without it. Can't wait to taste it it looks so good! Thank you for sharing.
Rebecca Blackwell says
Hi Carey! I would suggest using lemon zest that's been very finely chopped, but no lemon juice. Lemon juice will water down the mascarpone cream. The zest will add some citrusy flavor and it will be delicious. To keep it from interfering with the creamy texture of the pastry cream, zest a lemon and then take a knife and chop the zest into tiny pieces and scrape that into the pastry cream. I also think this cake will be sooooo good with your vanilla olive oil! YUM! Please let me know if you have any other questions! And, I'd love to hear how the cake comes out for you! xo
Wilma says
This recipe looks absolutely delicious! Can I use lemon olive oil instead of regular olive oil?
Rebecca Blackwell says
Hi Wilma! I think using lemon olive oil in this cake will be delicious! Please let me know if you have any other questions! And, I'd love to hear how this cake comes out for you. Happy baking! xo
Lisa says
There is nothing better than a dessert that can be made in advance and held for at least a day or two. This cake is so perfect for a holiday celebration and I am very excited to serve it on Christmas Eve as part of our feast of the 7 fishes celebration. It baked up beautifully and the mascarpone pastry cream is so delicious. I had some homemade citrus jelly and did brush a small amount over the cake layers before adding the pastry cream. Can't wait to have a slice. Thanks for sharing. BTW...I found you on IG with Kansas Wheat post.
Rebecca Blackwell says
Hello Lisa! I am so happy that you found me! I have probably made this cake more than any other recipe I've published here for exactly the reason you mention - it is a great recipe to make in advance. Also, it's one of those crowd pleasing recipes that everyone likes even if they do sometimes look at me skeptically when I say it's an "olive oil" cake. 🙂 I love the idea of brushing the layers with citrus jelly! I might try that the next time I make it. Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Christine says
Hi, I so want to make this! It looks so good and satisfying! I just have a question as I am not sure for the cake part. Is it 3/4 cup or 250 ml for the olive oil and whole milk because 3/4 cup is more like 175 ml. Thank you 🙂
Rebecca Blackwell says
Hi Christine! That is a bit confusing, isn't it. So sorry about that. I've gone through and updated the amounts. Please let me know if you have any other questions! And, I'd love to hear what you think of this cake after you make it. It's one of my all-time favorites! xo
Rebecca says
Hi! This cake sounds wonderful. I can’t have gluten, so would be trying this with gluten free flour. Have you tried it with gf flour, or know of anyone who has? Many gf flours tout that you can replace regular flour cup for cup, but I’ve had mixed results.
Rebecca Blackwell says
Hi Rebecca! I haven't tried this with gluten free flour yet... but I think it will probably work great. I've had pretty good luck with a 1-1 flour substitution using Bob's Red Mill gluten free flour. But, even with that mix, I sometimes find that I don't like the texture or flavor. In that case, I usually just mix up my own: https://ofbatteranddough.com/gluten-free-all-purpose-flour-substitute/ The homemade gluten free flour substitute can be swapped in cup for cup in place of all-purpose flour and often you can't tell the difference between the gluten and gluten free version.
If you try try this cake with a gluten free flour substitute, will you let me know how it worked for you? I'd image that there are others who would appreciate knowing how to make this cake gluten free. xo
Rebecca says
It worked so well! No one could tell it was gf. I also used lemon oil and 3 tbs of corn starch instead of gelatin.
Rebecca Blackwell says
I'm so happy to hear that Rebecca! What kind of gluten free flour mix did you use?
Mia says
Please let me know what GF flour you used, I typically use King Arthur's GF mix..
Rebecca Blackwell says
Hi Mia! I like both King Arthur's Measure for Measure Gluten Free Mix and Bob's Red Mill 1-to-1 Gluten Free mix.
Constance E Allen says
CAN YOU MAKE THIS IN A 9" x 13" PAN AND FREEZE IT AND THE PASTRY CREAM?
Rebecca Blackwell says
Hi Constance! See my earlier response about freezing this cake once it's been filled with pastry cream. As far as baking it in a 9x13 pan... I think that will work, but this is also something I haven't personally tested. You'll need to increase the amount of batter - I'd suggest making a recipe and a half. The bake time will also be longer. Start checking the cake after 45 minutes and then keep checking it every 5 minutes after that. I hope that helps! As with freezing the filled cake, if you try this recipe in a 9x13 pan, would you let me know how it works out for you? xo
Constance E Allen says
Can you freeze this cake and the pastry cream. Want to make it ahead for a wedding.
Rebecca Blackwell says
Hi Constance! Both the cake and the pastry cream can be frozen however, I've never tried to freeze this cake once it's been filled with pastry cream. I think it will be fine... but, since it's for a wedding, I'd suggest making a test cake and freezing it for a few days just to be sure. Please let me know if you have any other questions! And, if you freeze this cake after it's been filled, I'd love to hear how it worked out for you! xo
Lacey says
Does the mascarpone need to be softened to make the cream? Or do you use it straight from the fridge?
Rebecca Blackwell says
Hi Lacey! Great question. You can use it straight from the fridge. In fact, I'd suggest not softening it so that the pastry cream stays nice and cold. Please let me know if you have any other questions! And, I'd love to know what you think of this cake after you make it! xo
Molly says
Am I the only one who doesn't see the cream listed under the filling ingredients that is referenced in 4. of the pastry cream instructions? Thank you for any clarification of just the amount needed.
Rebecca Blackwell says
Hi Molly! So sorry for the confusion - step 4 of the filling is referencing the chilled pastry cream that you already made and put in the refrigerator to chill. I've changed the word "cream" to "pastry cream" in the recipe to make that more clear. xo
Michelle says
This recipe first brought me to your site around Easter 2 years ago. I'm a pretty avid baker, and I really love trying new things constantly, learning techniques, etc. But oh my goodness, this is one of those recipes I have come back to so many times. It's the perfect cake to me - moist, not too sweet, LEMON (my absolute favorite), creamy filling, and oh, the crunchy sugar topping. It is everything I want in a cake, and it turns out perfectly every time. Between my 4 year old daughter, my dad, father-in-law, and close neighbor (the fellow lemon-lovers in my life), I'm constantly getting requests for this cake!
I've only recently started exploring the other recipes on your site, but I've been so pleased with what I've tried so far. You've quickly become one of my three go-to food-bloggers because I love the way you detail your recipes!
Rebecca Blackwell says
Hi Michelle! This comment just totally made my whole day! I am so happy that you like this cake so much. I make it frequently, especially for those times when we're having dinner guests, because it's such a crowd pleaser. I'm happy to hear that you have had the same experience. 🙂 When I first started publishing recipes online I realized I had a choice to make - err on the side of including too much information in recipes or not enough. The downside of including a lot of information in recipes is that the recipes are longer and can appear to be more work than they actually are. Still, I decided that it was better to be as detailed as possible and hope that people weren't turned off by longer recipes. It's always so encouraging to me when people like you write to tell me that you appreciate the detail. So, thank you, thank you, thank you.
Please let me know if you ever have any questions or feedback. It's more valuable than I can express. xo
Jeanette Wieczorek says
Could you make this cake for a wedding cake and could you use an Italian buttercream to crumb coat and frost the cake?
Rebecca Blackwell says
I don't see why not! I would love to have this cake at any wedding. 🙂 Lemon Italian Meringue would be amazing on this cake. Please let me know if you have any other questions! xo
Adrienne says
Hi I just made this cake and it did not rise up like the picture. It only came up half the side of the spring form pan. I double checked and I did not make a mistake. Do you have any suggestions why? Could the baking powder be too old? I think I will just spread the filling in the top!
Rebecca Blackwell says
Hi Adrienne! There could be a couple of things that happened here... if your baking powder is old, that's definitely the problem. To it, add 1/2 teaspoon to a bowl and pour in 1/4 cup boiling water. It should bubble up violently right away. If the bubbling is non existent or lack luster, it should be discarded. If your baking powder is fine, it could be that the eggs and sugar needed to be beat for longer. It's important to beat the eggs and sugar long enough to get a lot of air into the batter. The other thing that's important to this batter is to pour the olive oil in very slowly so that it emulsifies with the eggs and sugar. If the batter looks greasy at all, the oil was poured in too fast and did not incorporate fully. Finally, the other thing that could cause the cake to not rise well is the oven temperature. Most ovens aren't super accurate. It can be helpful to get an oven thermometer so you can see if your oven is off and by how much.
Let me know if you suspect any of these suggestions might have been the problem. I hope the cake still tasted good! Slathering the top with the mascarpone cream is a great idea. I could eat that stuff by the spoonful. 🙂 xo
Samantha says
Hi, I would love to make this, however is there anything I can use in place of the gelatin or could I just remove it all together?
Rebecca Blackwell says
Hi Samantha! Just leave the gelatin out and increase the amount of cornstarch to 3 tablespoons. Please let me know if you have any other questions! And I'd love to hear what you think of this cake after you make it! xo
Sarah says
Do you think I could make the cream filling without gelatin? Or is there a good substitute?
Rebecca Blackwell says
Hi Sarah! Yes - you can make it without gelatin. Just increase the amount of cornstarch to 3 tablespoons. Please let me know if you have any other questions! xo
Tina says
Hi
I made the olive oil cake/lemon mascarpone cream. The cake was delicious and moist. It turned out beautifully! The only issue I had was with the lemon mascarpone cream. For me, there was an aftertaste that I would consider somewhat bitter. We think it was the vanilla extract. Would it be possible to do a lemon curd/mascarpone cream instead and avoid the extracts?
Rebecca Blackwell says
Hi Tina! I am so glad you liked this cake! I'm not sure what could be causing the bitter after taste... It really shouldn't be the vanilla. Vanilla actually rounds out flavors, softening them. Did you use imitation vanilla? Is it possible there's something a bit off with the vanilla you used? My other thought is that there might have been something a bit off with the mascarpone. Mascarpone is usually extremely mild in flavor. If you taste it on it's own and it has any kind of sharp flavor, that might be the issue. Regardless, adding some lemon curd to the mascarpone cream would be absolutely delicious, I'm sure! In fact, I might try that the next time I make this cake! xo
Ellen says
I was going to ask about the lemon extract--I think that might be the culprit here--I find it often has a bitter taste and wondered how to get enough lemon flavor without using lemon extract. Ideas about that? Thanks, Rebecca--it sounds amazing and I'm thinking of using it with a different cake next month.
Rebecca Blackwell says
Hi there! Excellent point. I think there are a couple of options - lemon oil has a strong lemon flavor and would definitely do the trick. I've never used it in this recipe, so I'm guessing here, but think that just a drop or two would be enough. It's pretty potent. I just ordered a bottle of Boyajian Lemon Oil so I could try it myself. I'll give it a go later this week and let you know what I think.
Another option is simply to add finely grated lemon zest. The only reason I didn't choose that ingredient in the first place is because I wanted the cream to be perfectly smooth. But, if the zest is finely grated, it probably won't affect the texture of the cream enough to be a problem.
I hope that helps! I'll let you know about the lemon oil. xo
Rebecca Blackwell says
Hello Ellen! I wanted to update you about the lemon oil. I made this cake this week using lemon oil instead of extract and it came out beautifully. The lemon oil is smoother tasting than extract. My husband noticed the difference immediately. I updated the recipe to offer the option of either lemon extract or lemon oil. Just one precaution - lemon oil is more concentrated than lemon extract, so start with half as much and then increase drop by drop. Thanks so much for your comment! Your contribution has made this recipe better! xo
Lisa Keys says
I bet your lemon extract is old and that is what caused the bitterness.
Isabel says
Any thoughts on how I could adjust this recipe for 6-inch cake pans?
Rebecca Blackwell says
Hi Isabel! Reducing this recipe by 1/3 should give you the right amount of batter for a 6-inch pan, which might be a bit tricky for some of the ingredients. Here are my suggestions: 1 cup plus 3 tablespoons flour, 3/4 tsp baking power, 3/4 tsp salt, 1 egg, 3/4 cup plus 1 tablespoon sugar (for the cake batter, 3 tablespoons of sugar to sprinkle on top of the cake, 3/4 tsp lemon zest, 1/2 cup olive oil, 1/2 cup milk. For the mascarpone filling, I'd suggest just making a full batch. You might have a bit left over (depending on how much filling you add to the cake), but it's so delicious, you could put it in the refrigerator and nibble on it here and there for days. :-)Please let me know if you have any other questions! And I'd love to hear how the cake comes out for you! xo
Jennifer says
Would you ever consider making extra mascarpone frosting and using it to frost the top/sides of the cake as well?
Rebecca Blackwell says
Hi Jennifer! You could totally make extra mascarpone filling and use it to frost this cake; however, it's possible that might overwhelm the flavor of the cake a bit. If you decide to try this, I'd suggest filling the cake with a bit less filling than what I suggest in the recipe so that the ratio of cake to filling is still similar. If you try this, will you let me know how it comes out for you? xo
Corri Campbell says
Yum. So good I ate the whole thing. Yes that's right the whole thing. My original plan was to split it in half and give half to the neighbor. And I have a wonderful domed Tupperware cake container just perfect for such a thing. And the plan was actually pretty good and started out well, until I had my first piece. The first episode wasn't such a terrible ravaging it was really the second day when I began to breach into the neighbor's territory of the cake. When that 1st slice of the neighbor's cake was consumed that was the end and I pretty much knew on some unconscious level the gig was up.
Needless to say this is an excellent recipe, but only make it when you have people around. Or maybe not. Sorry, not sorry.
Rebecca Blackwell says
I love this comment, Corri! Thank you so much for taking the time to write it. I am SO glad you liked this cake! Maybe one of these days your neighbor will get to try it too. 🙂 It never lasts long at my house either. xoxo
Katie says
This is such a lovely, simple cake. The best kind, imo. And the sugar on top is so beautiful! What a wonderful idea that I will totally be stealing 😉 Fantastic blog!
Rebecca Blackwell says
Thank you so much Katie!!! xoxo
Justine says
I just made this and it is soooooo good! Love the fresh taste and it’s not too sweet either. Thank you! One thing I noticed is that the middle of my cake raised significantly higher than the rest of the cake, but yours lies so flat. Any guesses as to why?
Rebecca Blackwell says
I am so glad you enjoyed this cake! It's quickly becoming one of my family's favorite desserts as well. I'm not sure why your cake raised in the center, but suspect it has something to do with altitude. I'm in Colorado - at 5280 feet above sea level. Are you closer to sea level?
Justine says
That must be it! I am definitely closer to sea level. Thanks for your reply. Luckily it still tasted great, just looked a little different 🙂
Rebecca Blackwell says
This conversation is one of the reasons I love blogging about recipes. Not being able to travel around the world and test recipes at different climates, feedback like yours is invaluable and allows me to go back to the recipe and add notes and further clarification. Knowing that the cake might rise so much in the middle if the baker lives at a lower altitude, I can go into the recipe and add a note about that. So, thank you so much for taking the time to discuss this with me! xo
Lisa Keys says
same thing happened to me. I'm on East coast