1. Preheat oven to 350°F. Butter or lightly oil a 9-inch springform pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, and lemon zest until thick, fluffy, and pale, about 3–4 minutes. Add the chopped rosemary. Slowly pour in the olive oil with the mixer running on high and beat until combined, about 2 minutes. Reduce speed to low and add the milk and lemon juice alternately with the dry ingredients.

4. Pour the batter into the prepared cake pan. Scatter the remaining ½ tablespoon of non-chopped rosemary over the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay).

5. Place the pan on a rack and cool for 10 minutes. Remove the cake from the pan and allow to cool completely on the rack.

6. Once cooled or before serving, dust with powdered sugar and serve with mascarpone whipped cream or lemon icing if desired.

7. To make the mascarpone whipped cream, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.

8. Add the mascarpone cheese and whip until stiff peaks form. Spread over the cooled cake or serve alongside individual slices.