Lemon Olive Oil Pound Cake

Makes 8 servings

Trust me when I say that this scrumptious pound cake featuring lemons, olive oil, and mascarpone cheese is no ordinary pound cake. For one, it is light and fluffy, and two, the cheese and oil contain healthy fats. But just like all pound cakes, it always hits the spot.

INGREDIENTS

For the pound cake:

¾ cup granulated sugar
2 large eggs, separated
1 cup all-purpose flour
Zest of 2 lemons
1 teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon cream of tartar
¾ cup mascarpone cheese
⅓ cup extra-virgin olive oil
¼ cup lemon juice, freshly squeezed
1½ tablespoons whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3½ tablespoons unsalted butter, melted

For the topping:

1 cup powdered sugar

INSTRUCTIONS

To make the cake:

1. Preheat oven to 325°F and coat a 9-×-5-inch loaf pan with non-stick spray.
2. Whisk together the sugar and egg yolks in a large bowl for 3–4 minutes, until thick, pale, and foamy.
3. Whisk together the flour, lemon zest, baking powder, and salt in a separate medium bowl.
4. Add the dry Ingredients to the wet Ingredients, and whisk until combined.
5. Combine the egg whites and cream of tartar in the bowl of a stand mixer outfitted with a whisk attachment and whip on low for 1 minute, until foamy. Increase the mixer speed to medium and beat for 5–6 minutes, until stiff peaks form.
6. Whisk together the mascarpone cheese, olive oil, lemon juice, milk, vanilla extract, and almond extract in a separate medium bowl, until combined.
7. Add the mascarpone cheese mixture to the egg yolk and flour mixture, mixing just until incorporated. Add the butter and mix to combine.
8. Carefully fold the beaten egg whites into the batter.
9. Pour batter into the prepared loaf pan and bake for 40–45 minutes, until golden brown.
10. Allow cake to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Adding the topping:

1. Pour the sugar into a fine strainer. Hold the strainer over the cake and then gently shake out the sugar onto the cake until it’s evenly covered with a fine layer of sugar. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 269 (12%)
Total Fat 11.58 g (24%)
Saturated Fat 4.613 g
Polyunsaturated Fat 0.908 g
Monounsaturated Fat 5.08 g
Trans Fat 0.1 g
Cholesterol 64 mg
Sodium 301 mg (20%)
Total Carbohydrate: 36.23 g (15%)
Dietary Fiber: 0.5 g (2%)
Total Sugars: 22.57 g
Protein: 5.7 g (10%)
Vitamin A 271 mcg (12%)
Vitamin C 8.7 mcg (12%)
Vitamin D 26 mcg (4%)
Potassium 86 mg (2%)
Calcium 124 mg (12%)
Iron 1.04 mg (6%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here