1. Prepare the Cake:
Preheat oven to 350°F (175°C). Butter or lightly oil a 9-inch cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer with a whisk attachment, beat sugar, eggs, and lemon zest until thick, fluffy, and pale (about 3-4 minutes). Add the chopped rosemary.
With the mixer running on high, slowly add the olive oil. Beat until well combined (about 2 minutes).
Reduce mixer speed to low and alternately add the milk and lemon juice with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan. Scatter the remaining ½ tablespoon of rosemary over the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
Cool the cake in the pan for 10 minutes, then remove and cool completely on a wire rack.
Before serving, dust with powdered sugar, or top with mascarpone whipped cream or lemon icing if desired.
2. Make the Mascarpone Whipped Cream:
In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
Add the mascarpone cheese and continue to whip until stiff peaks form.
Spread the mascarpone whipped cream on top of the cooled cake or serve it alongside individual slices.
Enjoy your flavorful and delightful Lemon Rosemary Olive Oil Cake!
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