Strawberry Lemon Olive Oil Cake
Inspired by the abundance of juicy strawberries from my local farmers market, I made this Strawberry Lemon Olive Oil Cake for last week’s Sunday Supper for a light dessert, and it even made such delicious breakfast leftovers throughout the week too!
ingredients you’ll need:
- flour
- sugar
- lemons
- mascarpone (or sour cream)
- olive oil
- vanilla extract
- baking soda
- baking powder
- salt
- strawberries
why add mascarpone cheese to baked goods?
Similar to sour cream, mascarpone cheese is rich, creamy, slightly sweet, and the perfect addition to baked goods like frostings, tiramisu, cakes, cheesecake, etc to enhance the overall richness and creaminess of the dessert.
how to store leftover cake:
Store leftover cake in an airtight container at room temperature away from direct sunlight or heat for up to 3-4 days. Towards the last few days, it’s delicious when toasted in a skillet with butter or olive oil.
Bake with me!
Strawberry Lemon Olive Oil Cake
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!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Hello!
Can I use cream cheese instead of mascarpone?
Hi Althea! I’ve never baked with cream cheese before so I can’t confidently say yes or no; however, I have made this with sour cream before instead of mascarpone!
Love her recipes, the cake is extra delicious!!!
I’m so happy you love the cake 🙂 Thank you!
So delicious!!!! Perfect spring dessert. Our friends loved it
Literally so happy to hear that! Thank you, Nicole!!
Hi Lauren! Is it possible to bake this cake in a loaf pan? Would the temperature or baking time change?
Yes, you can bake it in a loaf pan! I would bake at 350F for 15 minutes, then reduce heat to 325F for like 20-30 minutes. You’ll know it’s down when you stick a toothpick in the center and it comes out clean 🙂
Hi what’s is the heavy cream used in? It’s not shown in the recipe but listed as an ingredient at the top of page.
Hi Bee! Sorry for any confusion – I must’ve typed the above portion too fast LOL … there’s no heavy cream in this recipe 🙂
When is the heavy whipping cream used?
Hi Isabel! There’s no heavy cream in this recipe unless you want to make homemade whipped cream on the side which would be so delicious 🙂
Hi! Quick question, can you give any more guidance for the juice from 1-2 lemons? Are we aiming for a certain amount or just preference wise? Thank you!
Hi Zoe! I would aim for 3-4 tbsp of lemon juice!
This is a perfect amount of sweetness, but not overly sweet. 10 out of 10 recommend.
Absolutely beautiful cake. So quick and easy to make!
Finished product looks stunning and tastes even better, my husband is not a sweet tooth and he kept going back to this cake, so says something!
I made this as a dessert with the lemon pepper chicken Alfredo recipe and it was a delightful meal!!!!
Thank you for sharing this recipe. Exceptional flavor, easy to make, fan favorite!!
Hi! I’m excited to try this recipe. I have a question, can I substitute the sugar for coconut sugar or honey?
hi Hannah! you could substitute the sugar with honey (I would do 3/4 cup honey for every 1 cup sugar), the texture may change slightly so I would also add an additional 1/4 tsp baking soda to help any potential leavening problems!
I’m planning to make this for my friend’s birthday dinner party this week. Could I use frozen strawberries for it, or would it be better to stick with fresh?
Thank you! 🍓🍋
hi Bethany! that’s so sweet for you to make it for them!! I think you could use frozen strawberries if you let them thaw in a strainer over a bowl to help remove excess water prior!
Thank you so much for taking the time to answer. I ended up using fresh strawberries and did a lemon buttercream, and it turned out delicious! She loved it!
of course! here to help where I can!! and yay!!!
I made this for my boyfriend’s birthday after tasting olive oil cake at a restaurant recently. This recipe is absolutely perfect and delicious. 10/10.