Italian Citrus Olive Oil Cake with Mascarpone Glaze
A tender olive oil cake infused with fresh orange and lemon zest, topped with a smooth mascarpone and honey glaze for a bright Italian treat. This italian-inspired recipe ready in about 60 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 1 tbsp grated lemon zest
- 1 tbsp grated orange zest
- 1 tsp vanilla extract
- 1/2 cup mascarpone cheese
- 2 tbsp honey
- 1/2 cup powdered sugar
- 1 tbsp fresh orange juice
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a large bowl, beat 3 large eggs with 1 cup granulated sugar using an electric mixer until thick and pale, about 3 minutes.
- Step 3: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat, then add 1/2 cup whole milk, 1 tbsp grated lemon zest, 1 tbsp grated orange zest, and 1 tsp vanilla extract. Mix until combined.
- Step 4: Fold the dry ingredients gently into the wet ingredients until just incorporated.
- Step 5: Pour batter into prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Step 6: For the glaze, whisk together 1/2 cup mascarpone cheese, 2 tbsp honey, 1/2 cup powdered sugar, and 1 tbsp fresh orange juice until smooth.
- Step 7: Spread the mascarpone glaze evenly over the cooled cake before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Citrus Olive Oil Cake with Mascarpone Glaze take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Italian Citrus Olive Oil Cake with Mascarpone Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Italian Citrus Olive Oil Cake with Mascarpone Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Citrus Olive Oil Cake with Mascarpone Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Citrus Olive Oil Cake with Mascarpone Glaze?
Italian mains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
