Sunny Lemon Rosemary Olive Oil Cake Recipe for Bakers

Baking this lemon rosemary olive oil cake brings a Mediterranean breeze right into your kitchen.

Aromatic herbs and bright citrus dance together in a delightful culinary harmony.

The fragrant rosemary weaves its magic through each tender crumb, creating an unexpected twist on traditional cake recipes.

olive oil ensures a remarkably moist texture that melts on your tongue.

Each slice promises a sophisticated flavor profile that surprises and delights.

The cake strikes a perfect balance between rustic charm and elegant refinement.

You’ll fall in love with this unique dessert that turns an ordinary afternoon into a gourmet experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 350 kcal

Servings: 9

Lemon Rosemary Olive Oil Cake: Ingredients You Need

• All-Purpose Flour: Provides the cake's sturdy base and ensures a tender crumb with smooth texture.
• Baking Powder: Helps the cake rise and creates a light, airy structure.
• Baking Soda: Balances acidity and contributes to the cake's soft, delicate texture.
• Salt: Enhances and balances the cake's overall flavor profile.

• Eggs: Bind ingredients together and add richness and structure to the cake.
• Sugar: Sweetens the cake and helps create a golden, caramelized exterior.
• Olive Oil: Adds moisture, depth, and a subtle fruity undertone to the cake.
• Milk: Provides smoothness and helps create a tender crumb.
• Lemon Juice: Adds bright, tangy flavor and helps activate the baking soda.

• Rosemary: Brings an aromatic, herbal note that complements the citrusy lemon.
• Lemon Zest: Infuses intense citrus aroma and brightens the cake's overall flavor.
• Powdered Sugar: Offers a delicate sweetness and elegant finishing touch.
• Vanilla Extract: Adds depth and rounds out the dessert's flavor complexity.

• Heavy Cream: Creates a light, fluffy base for the topping.
• Mascarpone Cheese: Provides rich, creamy texture and luxurious taste.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.

Tools for Baking a Moist Lemon Rosemary Olive Oil Cake

• Electric mixer with whisk attachment: Essential for creating fluffy batter and whipped cream.
• Medium-sized mixing bowl: Perfect for combining dry ingredients.
• 9-inch cake pan: Ideal for baking the olive oil cake.
• Cooling rack: Helps cake cool evenly and prevents soggy bottom.
• Whisk: Crucial for mixing dry ingredients and incorporating egg mixture.
• Measuring cups and spoons: Ensures precise ingredient quantities.
• Zester or grater: Needed for creating fine lemon zest.
• Toothpick: Helps check cake doneness.
• Sifter or fine-mesh strainer: Optional for dusting powdered sugar.

Instructions for Making the Most of Olive Oil and Citrus

Zesty Mediterranean Sunshine Cake

• Baking Preparation Kitchen Setup

Warm up your oven and select a lovely cake pan. Create a smooth surface by gently coating the pan with a light olive oil layer.

• Dry Ingredient Harmony

Blend flour, rising agents, and a whisper of salt in a spacious mixing bowl. Set this fluffy mixture aside with care.

• Vibrant Flavor Foundation

Grab your electric mixer and transform sugar, eggs, and bright lemon zest into a dreamy, cloud-like mixture. Sprinkle delicate rosemary fragments into this magical base.

• Liquid Magic Integration

Slowly stream olive oil into the creamy mixture, allowing each drop to dance and blend. Introduce milk and citrus juice with gentle, precise movements.

• Pan Transformation

Pour the silky batter into your prepared pan. Scatter remaining rosemary fragments across the top for a beautiful herbal touch.

• Oven Love

Bake until the cake turns golden and a small test stick comes out nearly clean. The kitchen will smell like Mediterranean sunshine.

• Cooling Embrace

Let the cake rest and cool naturally. Once comfortable, dust with delicate sugar snowflakes or crown with a cloud-like cream topping.

• Cream Clouds Optional

Whip cold cream with sweet powder and vanilla until soft peaks form. Fold in creamy mascarpone for extra luxury.

Ideas to Enhance the Flavor of Lemon Rosemary Cake

• Replace traditional olive oil with light or mild varieties to reduce intense olive flavor, perfect for those who prefer a subtler taste profile.
• Gently crush fresh rosemary between your fingers before adding to release more aromatic oils and deepen the herb's flavor throughout the cake.
• Wrap the completely cooled cake in plastic wrap or store in an airtight container at room temperature for up to 3 days, maintaining its moisture and freshness.
• Substitute all-purpose flour with a quality gluten-free flour blend, ensuring the cake remains tender and delicious for those with dietary restrictions.
• Garnish with fresh rosemary sprigs, lemon zest curls, or a light dusting of powdered sugar to create an elegant and Instagram-worthy dessert that impresses guests.

How to Serve This Olive Oil Cake with Style

• Elegant Tea Party Companion: Slice this delicate cake into thin wedges and serve alongside a steaming cup of Earl Grey tea for a sophisticated afternoon treat.
• Citrus Brunch Showstopper: Present the cake as a beautiful centerpiece for weekend brunch, pairing it with fresh berries and a dollop of mascarpone whipped cream to elevate the morning spread.
• Mediterranean-Inspired Dessert Plate: Garnish each slice with a sprig of fresh rosemary, a light drizzle of honey, and a few candied lemon peels for a stunning visual and flavor experience that transports guests to a sunny Italian coastline.
• Summer Garden Party Star: Serve chilled slices on vintage plates with a lavender-infused lemonade, creating a delightful outdoor dessert that captures the essence of a sunny garden gathering.

Storage Tips for Lemon Rosemary Olive Oil Cake

• Fresh Slice Strategy: Cut cake into individual portions before refrigerating to maintain moisture and make serving easier.
• Refrigerator Longevity: Store cake in an airtight container for up to 4 days, keeping rosemary flavor and texture intact.
• Freezing Friendly: Wrap cake tightly in plastic wrap and aluminum foil, store in freezer for maximum 2 months without compromising taste.
• Room Temperature Tip: Allow refrigerated cake to sit at room temperature for 30 minutes before serving to restore soft, tender crumb and enhance natural olive oil and lemon flavors.

Rustic Lemon Rosemary Olive Oil Cake

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• Total Time: 50 minutes
• Yield: 9 1x

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Description

Fragrant rosemary infuses delicate lemon rosemary olive oil cake with Mediterranean charm. Mediterranean ingredients blend elegantly, creating a delightful dessert you’ll savor with each memorable slice.

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Ingredients

Scale 1x2x3x

• 3 eggs
• 1 cup sugar
• 0.5 cup extra virgin olive oil
• 2 tbsps (30 mL) milk
• Zest of 2 lemons
• Juice of 1 lemon
• 1.5 tbsps fresh rosemary, chopped
• 0.5 tbsp fresh rosemary, not chopped
• 1.5 cups all-purpose flour
• 2 tsps baking powder
• 0.25 tsp baking soda
• 0.25 tsp salt
• 1 cup (240 mL) heavy whipping cream, cold
• 0.5 cup powdered sugar
• 0.75 tsp vanilla extract
• 7 oz (198 g) mascarpone cheese, drained and cold
• Powdered sugar for dusting (optional)

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Instructions

1. Preheat Preparation: Warm the oven to 350°F (175°C) and lightly grease a 9-inch cake pan with olive oil or butter.
2. Dry Ingredient Fusion: Sift flour, baking powder, baking soda, and salt into a bowl, ensuring a uniform dry mixture.
3. Wet Mixture Transformation: Whip sugar, eggs, and lemon zest in an electric mixer until the combination becomes a voluminous, pale cream with an airy consistency, approximately 3-4 minutes.
4. Aromatic Incorporation: Blend finely chopped rosemary into the egg mixture, then gradually stream olive oil while mixing on high speed until fully integrated.
5. Batter Composition: Delicately fold dry ingredients into the wet mixture, alternating with milk and lemon juice, minimizing stirring to preserve the batter’s delicate structure.
6. Pan Preparation and Garnishing: Pour the silky batter into the prepared pan, gently sprinkling whole rosemary leaves across the surface.
7. Baking and Monitoring: Bake for 30-35 minutes, checking doneness with a toothpick that should emerge with minimal crumbs.
8. Cooling Process: Let the cake rest in the pan on a cooling rack for 10 minutes, then carefully remove and allow complete cooling.
9. Mascarpone Cream Finale: Whip cold heavy cream with powdered sugar and vanilla until soft peaks form, then fold in mascarpone until stiff peaks develop.
10. Serving Presentation: Dust the cake with powdered sugar and optionally crown with mascarpone cream or drizzle with lemon icing.

Notes

• Rosemary Selection: Choose fresh, vibrant rosemary sprigs for maximum aromatic intensity and flavor depth in the cake.
• Zesting Technique: Use a microplane grater to extract only the bright yellow outer layer of lemon skin, avoiding bitter white pith.
• Mixing Precision: Avoid overmixing batter to preserve the cake’s delicate, tender crumb and prevent a dense, tough texture.
• Temperature Sensitivity: Ensure all ingredients are at room temperature for smoother blending and more consistent baking results.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 9
• Calories: 350
• Sugar: 24 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg