Lemon, Thyme, and Olive Oil Cake with Sweet Honey-Mascarpone

Starting today, I have the next four days off.  Nights that is.  NO COOKING!  We have some type of dinner/event/social for the next four nights and that means I do not have to plan or prep meals.  I do not have to cook dinner.  I do not have to do dishes.  Not going to lie...I am quite happy about that.

Don't get me wrong, I do really enjoy cooking and experimenting with new ingredients and recipes, but sometimes this girl needs a break.  Whenever we have guests over, we try to go all out for them and do something special.  The problem is, they think that we always eat a five course dinner like that every night of the week.

Let me tell you, I'm embarrassed to admit that I have had more chips and salsa dinners than I care to admit.  I'm not saying a Mexican themed menu for dinner...I mean exactly that...just chips and salsa for dinner!

Before I go into my cooking hiatus (all of four days)...I was so excited to make this new bundt cake.  I am really starting to fall in love with olive oil cakes.  They are so light, not overly sweet and so much flavor.  In the past I have tried out Orange Olive Oil Cake and Lemon-Blackberry Olive Oil Cake, which are both terrific.  However, after trying this one...new favorite!  I think it is even better the next day, as the flavors have more time to get happy.  It can be as simple or fancy as you want it to be.  Perfect, for after dinner dessert for guests, family brunch or potluck, or I have been enjoying a sliver of it with fresh berries and coffee in the morning.

Lemon, Thyme, and Olive Oil Cake
Adapted from thedeliciouslife.com

For Cake:
1-1/2 cup all-purpose flour
1 Tbl baking powder
1/2 tsp kosher salt
4 large eggs
3/4 cup sugar
finely grated zest from one lemon
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 Tbl fresh thyme leaves

For Sweet Honey-Mascarpone:
Courtesy of thespruceeats.com

8 ounces Mascarpone
3 Tbl honey
1/4 tsp cinnamon
1 tsp lemon zest


Preheat oven to 350 degrees.  Spray a bundt pan with non-stick cooking spray and set aside.

In a mixing bowl, whisk together ht flour, baking powder, and salt.  Set aside.

In the bowl of an electric mixer, use the paddle attachment to beat the eggs until the whites and yolks are uniform, about 30 second.  Add sugar and continue to beat until the mixture is very foamy and pale in color, about another 3 minutes.

Add the lemon zest and allow the zest to distribute into the batter.

With the mixer running, slowly drizzle in the olive oil and lemon juice. Turn the mixer to low speed and stir the fresh thyme leaves into the batter, then gradually add the dry ingredients in a few additions.

Pour the batter into the prepared pan.

Bake cake for 25 minutes, rotating the pan halfway through for even color.  The cake is done when it is golden brown on sides, springs back when touched, and a skewer inserted in the center comes out clean.  While the cake is baking, prepare the Sweet Honey-Mascarpone (directions below).

Allow the cake to cool in the pan for about 15 minutes, then tip out onto a cake rack to continue cooling.

Serve the cake with fresh strawberries and Sweet Honey-Mascarpone.

For Sweet Honey-Mascarpone:
In a medium-size bowl, mix all ingredients until smooth.  Serve right away at room temperature for a creamy version, or chill for at least 3 hours for firmer texture.

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