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Italian Lemon Olive Oil Sheet Cake

Cookiee Club
When life gives you lemons make my Italian Lemon Olive Oil Sheet Cake with a Mascarpone Frosting. The cake is extra spongy, full of flavor, light and creamy due to the frosting and slightly tangy with a bite of fresh berries. This cake is perfect for holidays and special occasions to impress loved ones. It is also so simple to make.
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Servings 18 slices

Equipment

  • Mixing Bowls
  • Hand Mixer
  • Measuring Cup Set
  • Rubber Spatula
  • Standard Baking Sheet Pan
  • Citrus Juicer
  • Lemon Zester

Ingredients
  

Cake:

  • 1 cup extra virgin olive oil
  • 3 eggs
  • 1 ⅓ cup whole milk
  • 1 tablespoon lemon juice
  • 1 zested lemon
  • 2 cups organic cane sugar
  • 2 cups organic all-purpose unbleached flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Redmond salt

Frosting:

  • 8 oz chilled mascarpone
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 zested lemon
  • 1 cup heavy whipping cream

Topping:

  • Fresh raspberries, sliced strawberries or blackberries

Instructions
 

  • Start by preheating the oven to 325 F. Then grease and flour a 13x9 baking sheet to set aside for later.
  • Next in a large mixing bowl add sugar, olive oil, eggs, milk, lemon juice and lemon zest.
  • Using a hand mixer, cream the ingredients together for about 2 minutes until the mixture is slightly pale in color.
  • Sift in the flour, baking powder, baking soda and salt and fold them into the wet ingredients until the last bit of flour disappears.
  • Pour the cake batter into the prepared baking pan that has been greased and floured and evenly spread the batter out with a rubber spatula.
  • Place the sheet cake into the preheated oven at 325 F and bake the cake for 25-30 minutes or until a toothpick has been inserted and comes out mostly clean with a few crumbs stuck to it.
  • Cool the cake completely and begin making the frosting.
  • In a separate mixing bowl whip the mascarpone, powdered sugar, lemon juice and lemon zest together until just combined.
  • Pour in the heavy cream and whip to stiff peaks. Don’t over mix or the frosting or it will clump and curdle.
  • Spread the frosting over the cooled cake and serve with fresh berries if you choose.
  • Store leftover in the fridge for up to 3 days in an airtight container or use a sheet pan lid to preserve freshness.
  • Enjoy!