A gluten-free lemon olive oil cake topped with creamy blackberry mascarpone frosting, perfect for celebrating special occasions like Mother's Day. This cake is light and bursting with flavor from lemon and blackberries.
1: Preheat oven to 350°F.
2: In a large bowl, whisk together your wet ingredients until smooth.
3: Fold in your dry ingredients, being careful not to over mix; a few lumps are okay.
4: Transfer batter to a greased or lined pie dish.
5: Bake for 35-40 minutes, until the center is set and the top is slightly browned.
6: Remove from oven and allow to completely cool before frosting.
7: To make the frosting, use an electric mixer to whip the heavy cream and mascarpone until stiff peaks form, about 5 minutes.
8: Fold in the powdered sugar, vanilla, and strained blackberry juice.
9: Add the frosting to the cooled cake and top with berries, basil, and lemon zest if desired.
