08/19/2026
A golden bake inspired by the warmth of Nectar. This Lemon Olive Oil Loaf Cake from Terrence Bakes transforms simple ingredients into a beautifully balanced dessert. 🍋 Topped with mascarpone whipped cream and a generous drizzle of honey, it’s a sweet addition to any table.
Ingredients
Cake:
3 ½ cups cake flour
2 teaspoons baking powder
⅛ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon lemon zest
1 teaspoon lemon juice
3 large eggs, room temperature
1 cup granulated sugar
¾ cup olive oil
¾ cup buttermilk
1 teaspoon vanilla extract
Whipped Cream:
1 cup mascarpone
1 cup heavy whipping cream
1 teaspoon lemon zest
Instructions:
1. Preheat oven to 325°F. Lightly grease a Signature Loaf Pan and set aside.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda and kosher salt. In a separate large bowl, whisk together the lemon zest, lemon juice, eggs, sugar, olive oil, buttermilk and vanilla extract until smooth and fully combined.
3. Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just incorporated.
4. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour, or until a cake tester inserted into the center comes out clean. Allow the cake to cool completely before slicing.
5. While the cake cools, prepare the mascarpone whipped cream. In a bowl, whip together the mascarpone, heavy whipping cream and lemon zest until medium peaks form.
6. Serve topped with the whipped cream and a generous drizzle of honey. Enjoy!
