When life gives you lemons, make this Italian Lemon Olive Oil Sheet Cake. It’s light, moist, and full of citrus flavor, topped with creamy mascarpone frosting and fresh berries. Elegant enough for special occasions, easy enough for any day.

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Why Everyone Will Love this Cake

Bright, Fresh Flavor: The lemon adds a zesty, refreshing burst that’s perfect for spring, summer, or any time you want something light and vibrant.
Moist & Tender Texture: Olive oil keeps the cake incredibly moist with a soft, sponge-like crumb that stays fresh for days.
Elegant Mascarpone Frosting: Light, creamy, and just sweet enough—mascarpone frosting feels luxurious without being heavy.
Simple to Make: Made in a sheet pan with minimal fuss, it’s approachable even for beginner bakers.
Versatile for Any Occasion: Perfect for holidays, brunches, birthdays, or casual gatherings. Dress it up with berries or edible flowers for a show-stopping dessert.

Recipe Ingredient Notes

Use Organic Unbleached Flour – I always bake with organic unbleached all-purpose flour—it’s free from harsh chemicals, glyphosates, and GMOs. Unbleached flour develops flavor naturally over time, giving baked goods better taste and texture. Quality ingredients matter, especially in baking.

Use Quality Olive Oil – Choose extra virgin olive oil—check the label to ensure it’s not blended with cheaper oils. I prefer Kalamata olive oil from Greece or Turkey for its smooth, buttery flavor, perfect for baking. Avocado or coconut oil also work as substitutes.

Mascarpone Tips – Mascarpone can be tricky to find but is usually available at Trader Joe’s or natural grocery stores. If you can’t find it, cream cheese is a good substitute.

Sugar Choice – I always use organic cane sugar because it’s less processed, retains some nutrients, and is free from glyphosates. Here’s a good article by “The Skinny on Sweets” explaining the benefits of organic sugar. That said, regular refined sugar works well too and still makes a delicious cake.

Kitchen Tools Needed

13×9-inch baking pan (sheet pan) — for baking the cake

Mixing bowls — at least two, one for batter and one for frosting

Measuring cups and spoons — for accurate ingredient amounts or a food scale

Hand mixer or stand mixer — to beat the batter and whip the frosting

Sifter or fine mesh sieve — to sift dry ingredients for a smooth batter

Rubber spatula — for folding ingredients and spreading batter/frosting evenly

Microplane or fine grater — to zest lemons

Whisk — optional, for combining ingredients or stirring gently

Toothpick or cake tester — to check for doneness

Refrigerator — to chill the frosted cake

How to make the cake:

First, preheat the oven to 325°F and grease and flour a 13×9-inch baking pan. Next, in a large bowl, combine sugar, olive oil, eggs, milk, lemon juice, and lemon zest. Then, using a hand mixer, beat the mixture for about 2 minutes until it’s slightly pale. After that, sift in the flour, baking powder, baking soda, and salt, and gently fold them into the wet ingredients until fully combined. Once mixed, pour the batter into the prepared pan and spread it evenly with a rubber spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Finally, let the cake cool completely before frosting.

Meanwhile, in a separate bowl, whip together mascarpone, powdered sugar, lemon juice, and lemon zest until just combined. Then, add the heavy cream and whip to stiff peaks, being careful not to overmix to avoid clumping or curdling. Next, spread the frosting evenly over the cooled cake and serve with fresh berries if desired. Lastly, store any leftovers in an airtight container or with a sheet pan lid in the refrigerator for up to 3 days to maintain freshness.

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