Strawberry Lemon Olive Oil Cake
Servings: 10
Ingredients
For the Loaf Cake:
- 1 3/4 cups All Purpose Flour
- 1 1/2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Fine Sea Salt
- 3/4 cup Granulated Cane Sugar
- Zest of 2 Lemons
- 1 1/2 tsp. Vanilla Extract
- Juice of 1-2 Lemons
- 3 large Eggs preferably room temp
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Mascarpone Cheese or Sour Cream softened
- 1 cup Fresh Strawberries chopped
For the Strawberry Glaze:
- 1/4 cup Fresh Strawberries blended
- 1 1/2 cups Powdered Sugar
- 1 tsp. Vanilla Extract
Instructions
- Preheat oven to 350F. Very well butter and line with parchment paper a 8" cake pan. Set aside.
- In a stand mixer fitted with the whisk attachment, combine the sugar and lemon zest. Mix with your fingers for 1 minute to help release the lemon essence.
- Add the eggs and vanilla. Beat 1-2 minutes.
- Add the olive oil and lemon juice. Beat until silky ribbons are formed as you mix, about 1 minute.
- Add the very softened mascarpone cheese or sour cream to whisk until smooth.
- Add the flour, then the baking powder, baking soda, and salt right on top. Mix just until combined and batter is smooth. Fold in the chopped fresh strawberries.
- Transfer the batter into the prepared loaf pan.
- Bake 15 minutes at 350F, then 25-30 minutes at 325F. It is done baking when a toothpick into the center comes out clean.
- Remove from oven. Let the loaf cake cool in the pan for at least 15 minutes prior to removing to a wire rack to cool completely.
- Mix all the strawberries glaze ingredients together. Add more powdered sugar or water as needed for a thick, but runny glaze. Evenly drizzle on top of the cooled strawberry cake to enjoy!
