Creamy Lemon Italian Cake

Preheat your oven to 350°F (180°C) and grease a 9-inch cake pan, lining the bottom with parchment paper. Based on my experience, this is a great way to ensure the cake does not stick to the pan.

In a large bowl, mix together the flour, baking powder, and salt. Set aside.

In another bowl, beat the sugar and eggs until creamy and doubled in volume. This should take around 5 minutes.

Gradually add in the olive oil, followed by the milk and lemon zest. Make sure not to rush this step as it will ensure your cake has a fluffy and moist texture.

Slowly incorporate the dry ingredients into the wet mixture until thoroughly combined.

Pour the batter into the prepared cake pan and bake for about 30-35 minutes or until a toothpick comes out clean.

While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar and lemon juice. Cook over medium heat until the sugar has fully dissolved.

Once the cake is baked, allow it to cool for about 10 minutes before removing from the pan. Then, using a skewer or fork, poke holes all over the cake and pour the syrup over it allowing it to soak in. This small trick really enhances the flavor.

Now onto the cream. In a large bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla until smooth and creamy.

Once the cake has cooled completely, spread the cream evenly over it.