Lemon Olive Oil Dot Cake with Lemon Mascarpone Cream by @themodernnonna

58 min
Medium

4 servings

🥚

100 g

Eggs

🍬

0.33 cup

Sugar

🫒

120 ml

Light Olive Oil

🥛

120 g

Sour Cream

🍋

2

Lemon Zest

🍋

2 tbsp

Lemon Juice

🌼

10 ml

Vanilla Extract

🌾

100 g

All-purpose Flour

🥄

4 g

Baking Powder

🥄

1.2 g

Baking Soda

🧂

1.5 g

Salt

🧀

230 g

Mascarpone

🍥

40 g

Powdered Sugar

🌿

1 tsp

Vanilla Extract

🍋

30 ml

Lemon Zest

🧂

Salt

✨

Sprinkles

Preparation Steps

  1. Step 1/18

    Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

    🍰8x8-inch baking pan
    📄parchment paper

  2. Step 2/18

    Whisk the all-purpose flour, baking powder, baking soda, and salt together in a medium mixing bowl.

    all-purpose flour
    baking powder
    baking soda
    salt
    🥣medium mixing bowl
    🥄whisk

  3. Step 3/18

    Whisk the eggs and granulated sugar in a large mixing bowl for 1 minute until light and frothy.

    eggs
    granulated sugar
    🥣large mixing bowl
    🥄whisk

  4. Step 4/18

    Add the light olive oil, sour cream, zest from the lemons, fresh lemon juice, and 1 teaspoon vanilla extract to the egg mixture.

    light olive oil
    sour cream
    lemons
    fresh lemon juice
    vanilla extract
    🥣large mixing bowl
    🥄whisk
    🍋zester

  5. Step 5/18

    Whisk the wet mixture until smooth and fully combined.

    🥣large mixing bowl
    🥄whisk

  6. Step 6/18

    Sift the flour mixture into the wet mixture using a fine-mesh sieve.

    all-purpose flour
    baking powder
    baking soda
    salt
    🥣large mixing bowl
    🫗fine-mesh sieve

  7. Step 7/18

    Gently fold the batter with a rubber spatula until just combined; do not overmix.

    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/18

    Pour the batter into the prepared baking pan and smooth the surface.

    🍰8x8-inch baking pan
    🥄rubber spatula

  9. Step 9/18

    Bake the cake for 27 to 28 minutes, until a toothpick inserted in the center comes out clean.

    🍰8x8-inch baking pan
    🪵toothpick

  10. Step 10/18

    Cool the cake completely in the pan before cutting and decorating.

    🍰8x8-inch baking pan

  11. Step 11/18

    Combine the cold mascarpone, powdered sugar, remaining 1 teaspoon vanilla extract, a pinch of salt, and lemon zest in a mixing bowl.

    mascarpone
    powdered sugar
    vanilla extract
    salt
    lemons
    🥣medium mixing bowl
    🥄whisk
    🍋zester

  12. Step 12/18

    Mix the mascarpone mixture until smooth and thick.

    🥣medium mixing bowl
    🥄whisk

  13. Step 13/18

    Chill the mascarpone cream for 15 minutes if it is too soft to pipe.

    🥣medium mixing bowl

  14. Step 14/18

    Press a wide paper dessert cup firmly into the cooled cake to cut out four cake rounds.

    🧁wide paper dessert cup

  15. Step 15/18

    Lift the cake rounds out gently using the dessert cup.

    🧁wide paper dessert cup

  16. Step 16/18

    Slice each cake round horizontally with a serrated knife if you want layered dot cakes.

    🔪serrated knife

  17. Step 17/18

    Pipe or spread lemon mascarpone cream between the cake layers and over the tops.

    mascarpone
    🎂piping bag
    🥄rubber spatula

  18. Step 18/18

    Roll the cream-topped cakes in crushed pistachios, if using, to coat the tops.

    crushed pistachios
    🥣medium mixing bowl

Composition

Ingredients

Types

Eggs, Oils, Dairy, Flavorings, Grains, Leavening agents, Seasonings, Sweeteners

Ingredients

Eggs, Sugar, Light olive oil, Sour cream, Lemon zest, Lemon juice, Vanilla extract, All-purpose flour, Baking powder, Baking soda, Salt, Mascarpone, Powdered sugar, Sprinkles

Allergens

Eggs, Milk, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

670 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 59g, Total fat: 45g, Saturated fat: 18g, Fiber: 1g, Sugars: 40g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 2mg, Potassium: 180mg, Sodium: 260mg

Vitamins

Vitamin A: 210µg, Vitamin C: 11mg, Vitamin D: 1.2µg, Vitamin E: 3.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

28 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

8x8-inch baking pan, parchment paper, medium mixing bowl, large mixing bowl, whisk, fine-mesh sieve, rubber spatula, zester, measuring cups, measuring spoons, toothpick, wide paper dessert cup, serrated knife, piping bag

Appliances

oven, refrigerator, hand mixer

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Afternoon tea, Birthday, Brunch, Celebration, Holiday

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Italian-inspired, American

Geographic

Italy, Europe

Various

Aspect

Texture

Moist, Tender, Creamy, Fluffy, Soft

Flavors

Lemon, Citrusy, Sweet, Tangy, Vanilla, Olive oil

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because of mascarpone cream), fridge : 3 days (Store in an airtight container,Keep at 40°F (4°C) or below), freezer : 30 days (Freeze undecorated cake rounds separately from mascarpone cream,Wrap cake rounds tightly)