Olive Oil Cake with Mascarpone Frosting


  • Cake:
  • 3/4 cup olive oil
  • 1 large lemon
  • 1 cup cake flour
  • 5 large eggs, separated
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • Frosting:
  • 3 ounces cream cheese, room temperature
  • 3 tablespoons honey
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla
  • 1/3 cup mascarpone cheese, room temperature


Preheat oven to 350°F. Grease spring form pan with some oil, then line the bottom with a round of parchment paper, and oil.
Zest lemon; whisk half of the juice with the flour. Beat yolks and ½ cup sugar in a large bowl on high until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and remaining lemon juice, beating until just combined, may look separated. Using a wooden spoon, stir in flour mixture until just combined. Beat egg whites with ½ teaspoon salt at medium-high speed until foamy, add ¼ cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, and then fold in remaining whites. Place batter in a spring form pan and gently tap to release any air bubbles. Sprinkle top with remaining sugar. Bake until golden and a toothpick comes out clean, about 45 minutes. Cool on a wire rack 10 minutes, run a knife around the edge and remove. Cool cake to room temperature, remove parchment and transfer cake to a serving plate.
Whip frosting ingredients together until smooth. Spread on cake and serve.

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