Lemon Rosemary Olive Oil Cake

Rosemary and Olive Oil in Cake?

I know you might be thinking this sounds like a strange combination of ingredients for a dessert (isn’t rosemary and olive oil typically used for savory dishes?). You’re right, it is strange but actually really delicious. I think the consistency is in between lemon bars and lemon cake. It’s light and airy but also very moist at the same time. And there isn’t so much rosemary to be overpowering, just to give it an interesting little kick. It’s a perfect dessert recipe or event just an afternoon snack. And it’s not overly sugary like some lemon bars tend to be.

Toppings for a Lemon Rosemary Olive Oil Cake

The possibilities are endless! Here we served it with sliced strawberries and blueberries, and garnished with mint and some extra rosemary from our garden. I think any kind of fresh fruit pairs really well with it but you can also have it with ice cream or whipped cream. And if you want something richer than the powdered sugar on top, feel free to top it with a citrus zest cream cheese frosting. You can also serve this cake either warm or room temperature- it’s delicious either way!

How to Store this Cake

With the olive oil and acidity of the lemon, this cake stores really well at room temperature for a few days, in the fridge for a few weeks, or in the freezer for a few months.

Lemon Olive Oil Cake Alternative Cooking Methods

While we obviously made a cake out of this recipe, feel free to adapt it for your favorite style, whether it’s cooking it in baking squares to make lemon bars or in cupcake tins for making delicious cupcakes!

Lemon Rosemary Olive Oil Cake

Lemon, rosemary, and olive oil pair together perfectly for this delicious, moist, and airy cake.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Brunch, Dessert

Cuisine American

Servings 8

Ingredients

  

• 1.5 cups flour
• ½ tbsp fresh rosemary finely diced
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Powdered sugar to top
• ½ cup olive oil
• 2 lemons zest and juice
• 1 cup granulated sugar
• 1 cup milk
• ¼ cup butter melted
• 3 eggs

Instructions

 

• Preheat oven to 350 degrees.
• In a bowl, whisk together flour, rosemary, salt, baking powder, and baking soda. In a separate bowl, whisk the eggs and then add the granulated sugar, olive oil, milk, butter, and the zest and juice from 2 lemons.
• Slowly incorporate the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!).
• Pour batter into an olive oil-coated 9-inch baking pan and cook in oven for 40-50 minutes.
• Let cool on a cooling rack before dusting with powdered sugar. Feel free to serve topped with fresh fruit.

Keyword Cake, Lemon, Olive Oil

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