Olive Oil Cake with Mascarpone Frosting Recipe

Preparation:

1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan and set aside.
2. Sift together the flour, baking powder, baking soda, and salt for the cake. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs and sugar until combined. Stream in the Sonoma Gourmet 100% California Extra Virgin Olive Oil and mix until combined.
4. Add the lemon zest and stir to combine.
5. Add in half of the dry ingredients and mix to combine. Mix in the yogurt until incorporated.
6. Add the remaining dry ingredients and mix until combined.
7. Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to continue to cool completely before frosting and serving.
8. While the cake is baking, use a beater attachment to loosen up the mascarpone cheese.
9. Now for the topping, add chilled heavy whipping cream, confectioners’ sugar, vanilla and salt to the stand mixer bowl. Start whipping on a low speed.
10. Once lump free, increase speed until soft peaks form.
11. Decorate cooled cake with mascarpone frosting.