Lemon Vanilla Olive Oil Cake by @louloukitchen_

1h5

8 servings

🥚

6

Eggs

🍬

290 g

Sugar

🍋

1 lemon

Lemon zest

🍋

150 ml

Lemon juice

🌾

250 g

Flour

🫙

11 g

Baking powder

🫒

30 ml

Olive oil

🥛

80 ml

Milk

🧈

150 g

Butter

🍦

1 tbsp

Vanilla flavoring

🧀

250 g

Mascarpone

🍦

1

Vanilla bean

🌽

6 g

Cornstarch

  1. Preheat
    • Butter

    Preheat the oven to 180°C / 350°F and grease a 18–22 cm charlotte cake pan.

  2. Grate
    • Lemon zest
    • Cake granulated sugar

    Finely grate the zest from 1 lemon and rub it into the 150 g cake granulated sugar.

  3. Whisk
    • Cake eggs

    Add the 3 cake eggs and whisk until the mixture becomes pale and airy.

  4. Add
    • Olive oil
    • Milk
    • Butter

    Add the olive oil, milk, melted butter, vanilla extract, and lemon juice. Whisk until smooth.

  5. Add
    • All-purpose flour

    Add the all-purpose flour and baking powder. Fold just until no dry flour remains.

  6. Pour

    Pour the batter into the prepared pan and bake for 30 min at 180°C / 350°F.

  7. Bake

    Raise the oven temperature to 200°C / 390°F and bake for 10 min more. Cool the cake until lukewarm.

  8. Whisk
    • Lemon curd eggs
    • Lemon curd granulated sugar
    • Cornstarch

    Whisk the 3 lemon curd eggs, 140 g lemon curd granulated sugar, cornstarch, and remaining lemon juice. Cook over low heat while stirring until thick.

  9. Whip
    • Mascarpone cheese
    • Vanilla bean

    Scrape the seeds from the vanilla bean and whip them with the mascarpone cheese until smooth.

  10. Spread
    • Mascarpone cheese
    • Lemon curd eggs
    • Lemon curd granulated sugar

    Invert the lukewarm cake onto a serving plate and spread the mascarpone cream in the center. Spoon lemon curd over the cream and serve.

Lemon Vanilla Olive Oil Cake by @louloukitchen_

1h5

8 servings

🥚

6

Eggs

🍬

290 g

Sugar

🍋

1 lemon

Lemon zest

🍋

150 ml

Lemon juice

🌾

250 g

Flour

🫙

11 g

Baking powder

🫒

30 ml

Olive oil

🥛

80 ml

Milk

🧈

150 g

Butter

🍦

1 tbsp

Vanilla flavoring

🧀

250 g

Mascarpone

🍦

1

Vanilla bean

🌽

6 g

Cornstarch

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F and grease a 18–22 cm charlotte cake pan.

    🧈Butter
    🍰Charlotte cake pan

  2. Step 2/10

    Finely grate the zest from 1 lemon and rub it into the 150 g cake granulated sugar.

    🍋Lemon zest
    🍰Cake granulated sugar
    🧀Fine grater
    🥣Mixing bowl

  3. Step 3/10

    Add the 3 cake eggs and whisk until the mixture becomes pale and airy.

    🍰Cake eggs
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/10

    Add the olive oil, milk, melted butter, vanilla extract, and lemon juice. Whisk until smooth.

    🫒Olive oil
    🥛Milk
    🧈Butter
    🍦Vanilla extract
    🍋Lemon juice
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/10

    Add the all-purpose flour and baking powder. Fold just until no dry flour remains.

    🌾All-purpose flour
    🫙Baking powder
    🥣Mixing bowl
    🥄Rubber spatula

  6. Step 6/10

    Pour the batter into the prepared pan and bake for 30 min at 180°C / 350°F.

    🍰Charlotte cake pan
    🥄Rubber spatula

  7. Step 7/10

    Raise the oven temperature to 200°C / 390°F and bake for 10 min more. Cool the cake until lukewarm.

    🍰Charlotte cake pan

  8. Step 8/10

    Whisk the 3 lemon curd eggs, 140 g lemon curd granulated sugar, cornstarch, and remaining lemon juice. Cook over low heat while stirring until thick.

    🍋Lemon curd eggs
    🍋Lemon curd granulated sugar
    🌽Cornstarch
    🍋Lemon juice
    🍲Saucepan
    🥄Whisk

  9. Step 9/10

    Scrape the seeds from the vanilla bean and whip them with the mascarpone cheese until smooth.

    🧀Mascarpone cheese
    🍦Vanilla bean
    🥣Mixing bowl
    🥄Rubber spatula

  10. Step 10/10

    Invert the lukewarm cake onto a serving plate and spread the mascarpone cream in the center. Spoon lemon curd over the cream and serve.

    🧀Mascarpone cheese
    🍋Lemon curd eggs
    🍋Lemon curd granulated sugar
    🌽Cornstarch
    🍋Lemon juice
    🥄Rubber spatula

Composition

Ingredients

Types

Fruit, Leavening agents, Oils, Dairy, Flavorings, Thickeners

Ingredients

Eggs, Sugar, Lemon zest, Lemon juice, Flour, Baking powder, Olive oil, Milk, Butter, Vanilla flavoring, Mascarpone, Vanilla bean, Cornstarch

Notes

Eggs (for the cake batter), Sugar (for the cake batter), Lemon zest (zest of one lemon), Lemon juice (juice of the same lemon, for the cake batter, juice of 2 lemons, for the lemon curd), Mascarpone (one tub, whipped with vanilla bean), Vanilla bean (for the mascarpone cream), Cornstarch (for the lemon curd)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

610 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 70g, Fat: 33g, Fiber: 1.5g, Sugars: 49g

Nutritional Information

Minerals

Calcium: 135mg, Iron: 2.1mg, Potassium: 175mg

Vitamins

Vitamin C: 14mg, Vitamin A: 280µg, Vitamin D: 1.1µg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Charlotte cake pan, Mixing bowl, Whisk, Fine grater, Citrus juicer, Saucepan, Rubber spatula, Measuring spoons

Appliances

Oven, Stove, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Celebration, Brunch

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Tender, Creamy, Silky

Flavors

Lemon, Vanilla, Sweet, Tangy, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Only before adding mascarpone cream), fridge : 3 days (Store in an airtight container,Refrigerate because of mascarpone and lemon curd), freezer : 60 days (Freeze unfrosted cake slices only,Wrap tightly before freezing)