For the Cake 

1 ½ Cups all-purpose flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

3 eggs

1 Cup sugar

½ Cup Spicewalla x Le Vigne Extra Virgin Olive Oil

2 Tbsp milk

zest of 2 lemons

juice of 1 lemon

1 ½ Tbsp fresh rosemary chopped

For the Icing

1 Cup heavy whipping cream (cold)

½ Cup powdered sugar

¾ tsp vanilla extract

7 ounces mascarpone cheese, cold 

1 Tbsp lemon zest

For the Cake: 

1. Preheat oven to 350 F. Butter or lightly oil a 9″ springform pan. 
2. In a medium-sized bowl,  combine the flour, baking powder, baking soda, and salt. 
3. Using an electric or stand mixer, beat the sugar, eggs, and lemon zest until thick, fluffy, and pale, about 3-4 minutes. Add the chopped rosemary. Slowly add the olive oil with the mixer still running on high. Beat until combined.
4. Reduce the speed to low,  add half of the milk and lemon juice, half of the dry ingredients, and then repeat with the other half until all ingredients are incorporated.
5. Pour the batter into the cake pan.  Bake for 30-35 minutes or until a toothpick or knife edge comes out clean when inserted into the center. 
6. Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and cool completely on the rack.
7. Once cooled,  top with the lemon mascarpone whipped cream
   

For the Icing: 

1. Using a stand or electric mixer, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until you have soft peaks. 
2. Add the mascarpone cheese and whip til stiff peaks form. Gently fold in the lemon zest. 
3. Spread it on top of the cake once it has cooled.