The Modern Nonna

Make the Cake
1 Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
2 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3 In a separate large bowl, whisk the eggs and sugar for about 1 minute, until light and frothy. You can also use a hand mixer.
4 Add the vanilla, olive oil, sour cream (or Greek yogurt), lemon zest, and lemon juice. Whisk until smooth and combined.
5 Sift the dry ingredients into the wet ingredients and gently fold together using a spatula until just combined. Do not overmix.
6 Pour the batter into the prepared pan and smooth out the top.
7 Bake for 27–28 minutes, or until a toothpick inserted into the center comes out clean.
8 Let the cake cool completely before assembling.
Make the Mascarpone Cream
10 ⁠In a bowl, combine the mascarpone, powdered sugar, vanilla, salt, and lemon zest if using.
11 Mix until smooth and thick. Chill for 15 minutes if needed before piping.
Assemble
13 Once the cake has cooled completely, use a wide paper dessert cup to press firmly into the cake, cutting out individual rounds. Gently lift each cake piece out using the cup.
14 ⁠If desired, carefully slice each cake round in half horizontally to create layers.
15 Pipe or spread the mascarpone cream onto the cake rounds. If layering, add cream between the layers and on top.
16 Dip or roll the tops into sprinkles, crushed pistachios, or cookie crumbs until coated.