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Olive Oil Rosemary Cake 

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This delightful Olive Oil Rosemary Cake is soft, moist, and created without butter. The subtle addition of fresh rosemary is warm and inviting. A touch of lemon zest and juice adds freshness and balance. 

Cake sliced and ready to serve

🍰 Why You Will Love This Cake

  • Fragrant yet subtle fresh rosemary adds a unique flavor to this olive oil cake.
  • Can be made completely dairy free. 
  • Easy one bowl method. 

If you have never tried rosemary cakes created with olive oil before, you will be pleasantly surprised at how the flavors of rosemary, olive oil, and lemon dance together in this cake.

It’s sweet yet savory with the rosemary not being overpowering.

Close up image of cake slice to show texture

Baking with herbs can be a delicious addition to sweet and savory recipes. My Cheese and Chive Scones are loaded with fragrant fresh chives and are wonderful served warm with a cup of tea. 

If you’re interested in more cakes made with olive oil, this Olive Oil Cake and Raspberry Olive Oil Cake, they’re just two examples of how simple and versatile replacing butter with olive oil is in baking. 

Bite taken out of a cake slice

📋 Ingredient Notes

Here is what you need to make this delightful Olive Oil Rosemary Cake:

The individual ingredients laid out to show what is needed to bake this cake.
  • Granulated sugar – use either golden/raw or white granulated sugar. 
  • Eggs – must be at room temperature before starting your cake. 
  • Lemon zest – finely grate the zest. 
  • Lemon juice – fresh is best! You will need 1 medium-large sized lemon for this olive oil rosemary cake recipe. 
  • Extra virgin olive oil – use a quality extra virgin olive oil for best results. 
  • Milk – use a whole milk, skim milk or a dairy free milk of choice to make this a dairy-free cake. 
  • Vanilla extract – vanilla bean extract or vanilla essence.
  • Plain Flour – also known as all-purpose flour in the US. 
  • Baking powder – helps the cake to rise in the oven. Make sure your baking powder has not expired, use my handy guide here to find out how to test it. 
  • Salt – a fine sea salt or Kosher salt. 
  • Fresh rosemary herb – use the fresh herb of rosemary. You can also use dried rosemary as a substitute. 
  • Icing sugar – also known as powdered sugar and confectioners sugar. 

🥣 Step By Step Instructions

Make this Olive Oil Rosemary Cake in 6 easy steps!

1) Be sure to finely chop your rosemary, just like in the image below 🙂

Showing how finely to chop the fresh rosemary

2) In a large mixing bowl, add sugar, eggs, lemon zest, and lemon juice. Beat until well combined. 

Beating together the eggs, sugar, lemon zest and lemon zest.

3) With the beater running on low-medium speed, slowly drizzle in the olive oil in a steady stream to emulsify, about 50 seconds in total. 

Drizzling in the olive oil whilst beating to emulsify.

4) Pour in the milk and vanilla extract. Beat for 15 seconds until well combined. Add flour, baking powder, and finely chopped rosemary. Beat until incorporated.

Beating in the milk and vanilla then the dry ingredients and fresh rosemary.

5) Pour batter into the prepared baking pan. Bake for 30-35 minutes. 

Pouring the batter into the lined baking pan and baking it for 30-35 minutes.

6) Dust over a light layer of icing sugar using a fine mesh sieve. Serve and enjoy! 

Finished cake dusted with icing sugar to serve

💭 Tips For Recipe Success

  • Use fresh rosemary but if you cannot get your hands on the fresh rosemary herb, replace it with dried rosemary instead and use just one tablespoon instead of 2 tablespoons. 
  • Use a good quality extra virgin olive oil as it will offer the best flavor and texture for your rosemary cake. 
  • Replace the milk for a dairy free cake by using your favorite plant based milk such as almond milk. Not the canned versions of milk, only from the cartons. 

⏲️ Storage Instructions

Store cake in an airtight container, in a dry and dark pantry at temperature for 3-4 days. Refrigerate to stay fresh if the house is too hot and humid. 

Freeze the whole cake by cooling it down completely and then wrapping it tightly in plastic wrap and then wrap it again in a layer of foil. Or wrap the individual slices. Place it in a freezer-friendly container and freeze for up to 3 months. 

Thaw the cake by unwrapping it, placing it on a plate or board, and sitting on your kitchen counter at room temperature until defrosted. Warm cake slices up in a moderate oven or microwave to serve if desired. 

Cake being sliced into triangles

💬  FAQ’s

Can I use dried rosemary instead of fresh?

I highly recommend using fresh rosemary sprigs for this cake. However, if you cannot get your hands on fresh rosemary, replace it with dried rosemary instead and use just one tablespoon. 

How to store this cake?

Store cake in an airtight container, in a dry and dark pantry at temperature for 3-4 days. Refrigerate to stay fresh if the house is too hot and humid. 

Can I freeze olive oil rosemary cake?

Yes! Cool it down completely and then wrap it tightly in plastic wrap and then wrap it again in a layer of foil. Or wrap each individual slice. Place it in a freezer-friendly container and freeze for up to 3 months. 

Cake slice sitting on its side

🥄 Related Recipes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Cake ready to be served

Olive Oil Rosemary Cake

Samantha Pickthall
This delightful Olive Oil Rosemary Cake is soft, moist, and created without butter. The subtle addition of fresh rosemary is warm and inviting. A touch of lemon zest and juice adds freshness and balance. 
4.79 from 19 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert, Snack
Servings 8 serves
Calories 377 kcal

Ingredients
 
 

  • 3/4 cup golden/raw or white granulated sugar
  • 2 large eggs, at room temperature (approx. 55g-60g in shell)
  • 2 Tbsp lemon zest, finely zested, approx. 1 medium-large lemon
  • 2 Tbsp freshly squeezed lemon juice, approx. 1 medium-large lemon
  • 3/4 cup extra virgin olive oil
  • 3/4 cup whole milk, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) plain all purpose flour, scoop & leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp icing/confectioners sugar, to dust over finished cake

Instructions
 

  • Preheat oven to 180ºC (356ºF). Line an 8 inch round baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  • In a large mixing bowl, add sugar, eggs, lemon zest, and lemon juice.
  • Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
  • With the beater running on low-medium speed, slowly drizzle in the olive oil in a steady stream to emulsify, about 50 seconds in total.
  • Pour in the milk and vanilla extract. Beat for 15 seconds until well combined. Scrape down the sides if needed.
  • Add flour, baking powder, and finely chopped rosemary. Beat until incorporated, about 15 seconds, do not over-mix, just until it’s incorporated into a smooth batter and no lumps of flour remain. Scrape down the sides.
  • Pour batter into the prepared baking pan. Smoothing out the top.
  • Bake for 30-35 minutes, until a toothpick inserted into the middle, comes out clean and it’s lightly golden on top.
  • Remove from the oven and allow the cake to cool in the pan for 10 minutes.
  • Transfer to a wire rack to cool.
  • Dust over a light layer of icing sugar using a fine mesh sieve.
  • Serve and enjoy!
  • Store cake in an airtight container, refrigerated, for 3-4 days.

Notes

Use fresh rosemary but if you cannot get your hands on the fresh rosemary herb, replace it with dried rosemary instead and use just one tablespoon instead of 2 tablespoons. 
Use a good quality extra virgin olive oil as it will offer the best flavor and texture for your rosemary cake. 
Replace the milk for a dairy free cake by using your favorite plant based milk such as almond milk. Not the canned versions of milk, only from the cartons. 
Store cake in an airtight container, in a dry and dark pantry at temperature for 3-4 days. Refrigerate to stay fresh if the house is too hot and humid. 
Freeze the whole cake by cooling it down completely and then wrapping it tightly in plastic wrap and then wrap it again in a layer of foil. You can also place it in an airtight container. after wrapping it. Freeze for up to 3 months. 
Thaw the cake by unwrapping it, placing it on a plate or board, and sitting on your kitchen counter at room temperature until defrosted. Warm cake slices up in a moderate oven or microwave to serve if desired. 

Nutrition

Calories: 377kcalCarbohydrates: 40gProtein: 5gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.004gCholesterol: 44mgSodium: 172mgPotassium: 168mgFiber: 1gSugar: 21gVitamin A: 113IUVitamin C: 4mgCalcium: 77mgIron: 2mg
Keyword olive oil, one bowl, rosemary
Tried this recipe? Let us know how it was!

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

2 Comments

  1. 5 stars
    This was easy to prepare and delicious! Lovely subtle rosemary flavor with a hint of lemon. Fresh berries on the side completed the perfect dessert.

    1. Hi Linda, I’m thrilled you enjoyed this rosemary cake and found the balance of flavors just right! Fresh berries sound like a wonderful accompaniment. Thank you for sharing your feedback! Sam 🙂

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