Bright & Zesty Lemon Rosemary Olive Oil Cake Recipe

Lemon rosemary olive oil cake revolutionizes ordinary baking into a sensory adventure that tantalizes taste buds with unexpected herbal notes.

Mediterranean kitchens have long celebrated the magical fusion of bright citrus and earthy herbs in delightful desserts.

Delicate aromatics weave through each tender crumb, creating a sophisticated yet approachable treat that defies traditional cake expectations.

Subtle rosemary whispers elegantly against zesty lemon undertones, producing a harmonious balance of complex flavors.

olive oil provides remarkable moisture and richness, elevating this cake beyond standard sweet preparations.

Sophisticated yet unpretentious, this recipe promises a culinary experience that surprises and delights even seasoned bakers.

Home cooks seeking a memorable dessert will find pure joy in this innovative creation.

Lemon Rosemary Olive Oil Cake With Earthy Citrus Notes

• Elevate Everyday Baking: This recipe transforms ordinary cake-making into an extraordinary culinary experience with unexpected herbal and citrus notes that surprise your taste buds.
• Aromatic Herbal Elegance: The rosemary infusion creates a sophisticated flavor profile that bridges savory and sweet, offering a unique twist on traditional olive oil cakes.
• Foolproof Gourmet Technique: With simple mixing steps and straightforward ingredients, even novice bakers can create a restaurant-quality dessert that looks and tastes impressively complex.
• Versatile Celebration Treat: Perfect for brunch gatherings, afternoon tea, or light dessert occasions, this cake adapts beautifully to various social settings while delivering sophisticated flavor complexity.

Ingredients for a Fragrant Lemon Rosemary Cake

• Flour: Provides structure and base for the cake, all-purpose works best.
• Baking Powder, Baking Soda: Essential leavening agents for cake's light texture.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Binds ingredients and adds richness to cake.
• Sugar: Provides sweetness and helps with cake's tender crumb.
• Olive Oil: Adds moisture and unique flavor, extra virgin recommended.
• Milk: Creates smooth batter and adds tenderness.
• Lemon Juice: Adds brightness and helps activate leavening agents.

• Rosemary, Lemon Zest: Fresh herbs and citrus provide vibrant, complex flavor profile.
• Powdered Sugar: Delicate finishing touch for cake's presentation.

• Heavy Cream: Creates light, fluffy whipped texture.
• Powdered Sugar: Adds sweetness to cream.
• Vanilla Extract: Enhances overall cream flavor.
• Mascarpone Cheese: Provides rich, creamy consistency.

Step-by-Step Instructions for Moist Olive Oil Cake

Step 1: Prepare Baking Equipment

• Preheat oven to 350°F
• Grease a 9-inch cake pan with butter or olive oil
• Line pan bottom with parchment paper for easy removal

Step 2: Mix Dry Ingredients

• Gather flour
• Add baking powder
• Include baking soda
• Sprinkle salt
• Whisk ingredients together in medium bowl
• Set mixture aside

Step 3: Create Cake Base

• Place sugar in electric mixer bowl
• Add whole eggs
• Incorporate fresh lemon zest
• Beat mixture until light and fluffy
• Chop fresh rosemary
• Fold rosemary into mixture
• Slowly stream olive oil while mixing
• Continue beating until smooth

Step 4: Combine Wet and Dry Ingredients

• Reduce mixer speed to low
• Alternate adding milk and lemon juice
• Gradually mix in dry ingredient mixture
• Blend until just combined
• Avoid overmixing

Step 5: Prepare Cake for Baking

• Pour batter into prepared cake pan
• Sprinkle remaining rosemary on top
• Spread batter evenly

Step 6: Bake Cake

• Place pan in preheated oven
• Bake for 30-35 minutes
• Check doneness with toothpick
• Toothpick should come out clean or with minimal crumbs

Step 7: Cool and Finish Cake

• Remove cake from oven
• Let cake rest in pan for 10 minutes
• Transfer to cooling rack
• Allow cake to cool completely
• Dust with powdered sugar

Optional Mascarpone Whipped Cream

Step 8: Prepare Cream Topping

• Chill mixing bowl and whisk
• Pour cold heavy cream
• Add powdered sugar
• Include vanilla extract
• Whip on high speed until soft peaks form
• Add mascarpone cheese
• Continue whipping until stiff peaks develop

Step 9: Serve

• Spread cream on cooled cake
• Slice and enjoy
• Optional: Garnish with lemon zest or rosemary sprig

Expert Tips for a Tender Lemon Rosemary Finish

• Choose Fresh Ingredients: Select high-quality extra virgin olive oil and fresh rosemary for maximum flavor depth and aromatic intensity.
• Zest with Care: Carefully grate lemon zest using a microplane to ensure fine, delicate zest without bitter white pith.
• Prevent Herb Sinking: Toss chopped rosemary lightly in flour before adding to batter to help distribute evenly and prevent bottom clustering.
• Check Cake Doneness: Watch cake closely after 30 minutes, testing with a toothpick and looking for golden edges to avoid over-baking.
• Room Temperature Matters: Allow eggs and milk to reach room temperature before mixing to create smoother, more consistent cake texture.

The Best Way to Store Olive Oil Cake Without Drying Out

• Refrigerate: Store leftover cake in an airtight container wrapped in plastic wrap or placed in a sealed cake carrier. Keep refrigerated for up to 4 days to maintain moisture and freshness.
• Room Temperature: Let cake sit at room temperature for 30 minutes before serving to soften and enhance flavor, especially if topped with mascarpone whipped cream.
• Reheating: Warm individual slices in the microwave for 10-15 seconds on low power to prevent drying out. Alternatively, reheat in a preheated 300°F oven for 5-7 minutes, covering loosely with aluminum foil to preserve tenderness.

Lemon Olive Oil Cake Pairing Suggestions

• Pair with Crisp White Wine: Enhance the cake's delicate lemon and rosemary flavors with a refreshing Sauvignon Blanc or Pinot Grigio, cutting through the richness and complementing the herbaceous notes.
• Brew Herbal Tea Accompaniment: Serve with chamomile or lavender tea to echo the cake's aromatic rosemary undertones, creating a soothing and harmonious flavor experience.
• Complement with Fresh Berries: Plate the cake with a side of tart raspberries or blueberries, adding a bright, juicy contrast to the cake's olive oil-based richness and lemony zest.
• Match with Creamy Gelato: Pair a scoop of lemon or vanilla gelato alongside the cake, providing a cool, smooth texture that balances the cake's subtle herb and citrus profile.

Ways to Switch Up Your Lemon Rosemary Cake

• Herbal Honey Lavender Edition: Replace rosemary with finely chopped lavender buds, adding a subtle floral note. Drizzle lavender-infused honey over the cake for an extra aromatic touch that complements the delicate herbal flavor.
• Mediterranean Orange Almond Remix: Swap lemon zest for orange zest and incorporate ground almonds into the flour mixture. Sprinkle sliced almonds on top before baking for a nutty crunch and Mediterranean-inspired profile.
• Citrus Thyme Olive Oil Spin: Substitute rosemary with fresh thyme leaves and use a combination of lemon and orange zest. Add a citrus glaze made from fresh citrus juice and powdered sugar to enhance the bright, herbaceous character of the cake.
• Gluten-Free Herb Garden Version: Replace wheat flour with a gluten-free flour blend and add a touch of almond flour for moisture. Incorporate mixed fresh herbs like basil and parsley to create a light, fragrant alternative that caters to dietary restrictions.

Lemon Rosemary Olive Oil Cake Recipe

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4.7 from 14 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Lemon rosemary olive oil cake brings Mediterranean sunshine to your dessert table, blending herbal elegance with citrus brightness. Delicate herbal notes and zesty lemon create a sophisticated treat that you’ll savor with pure Mediterranean charm.

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Ingredients

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Dry Ingredients:

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoon baking soda
• 0.25 teaspoon salt

Wet Ingredients:

• 3 eggs
• 1 cup sugar
• 0.5 cup extra virgin olive oil
• 2 tablespoons (30 milliliters) milk
• Zest of 2 lemons
• Juice of 1 lemon

Herb and Finishing Ingredients:

• 1.5 tablespoons fresh rosemary, chopped
• 0.5 tablespoon fresh rosemary, not chopped
• Powdered sugar for dusting (optional)

Mascarpone Whipped Cream Ingredients:

• 1 cup (240 milliliters) heavy whipping cream, cold
• 0.5 cup powdered sugar
• 0.75 teaspoon vanilla extract
• 7 ounces (198 grams) mascarpone cheese, drained and cold

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Instructions

1. Prepare the oven by heating to 350°F (175°C) and coat a 9-inch cake pan with a thin layer of butter or olive oil.
2. Sift together flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
3. In an electric mixer, whip sugar, eggs, and lemon zest until the mixture transforms into a voluminous, pale cream with a light, airy texture, approximately 3-4 minutes.
4. Incorporate finely chopped rosemary into the egg mixture, then gradually stream olive oil while mixing on high speed until thoroughly blended.
5. Gently fold the dry ingredients into the wet mixture, alternating with milk and lemon juice, stirring minimally to maintain the batter’s delicate structure.
6. Transfer the silky batter into the prepared cake pan, delicately sprinkling remaining whole rosemary leaves across the surface.
7. Slide the pan into the preheated oven and bake for 30-35 minutes, monitoring until a inserted toothpick emerges with minimal crumbs.
8. Allow the cake to rest in the pan on a cooling rack for 10 minutes, then carefully extract and let it cool completely.
9. For the mascarpone cream, whip cold heavy cream with powdered sugar and vanilla until soft peaks form, then fold in mascarpone until stiff peaks develop.
10. Before serving, dust the cake with powdered sugar and optionally top with the luxurious mascarpone cream or drizzle with lemon icing.

Notes

• Elevate your baking game with this sophisticated yet simple olive oil cake that brings together the bright, zesty notes of lemon and the aromatic essence of rosemary.
• Achieve a perfectly moist texture by carefully incorporating olive oil and not overmixing the batter, which helps maintain the cake’s delicate structure.
• Choose a high-quality extra virgin olive oil for the most robust flavor profile, as it significantly impacts the cake’s overall taste and richness.
• Rosemary transforms this cake from ordinary to extraordinary, providing a subtle herbal complexity that complements the citrusy lemon undertones.
• For the most vibrant flavor, use fresh lemon zest and finely chopped rosemary, ensuring you release their essential oils and maximize aromatic potential.
• Mascarpone whipped cream adds a luxurious, creamy finish that balances the cake’s light, herbaceous character, making it perfect for elegant gatherings or sophisticated dessert moments.

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

Nutrition

• Serving Size: 8
• Calories: 405
• Sugar: 26 g
• Sodium: 95 mg
• Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 108 mg