Moist Olive Oil Rosemary Cake
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This Moist Olive Oil Rosemary Cake is soft, moist, and butter-free, with a hint of fresh rosemary that adds warmth without overpowering. A touch of lemon zest and juice enhances its fresh, bright flavor, making this cake subtly sweet with a light herbal aroma.
Baking with fresh rosemary may not be the first thing that comes to mind when making a cake, but this lemon rosemary olive oil cake is a game-changer. Whether you’re a fan of olive oil cakes or new to them, this is one recipe you’ll love.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“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.” – Linda
A Cake That Surprises in the Best Way.
There’s something special about the way lemon, rosemary, and olive oil come together in this cake.
The olive oil keeps it moist and tender, while the fresh rosemary adds just the right amount of warmth and earthiness. The result? A light yet flavorful cake that feels equally suited for a cozy afternoon tea or an elegant dessert.
With a dusting of powdered sugar or a drizzle of honey, it’s a simple, refined cake that’s both easy to make and hard to resist. Sam x
Why everyone loves this rosemary cake
✔️ Unique & Fragrant – Fresh rosemary adds a delicate herbal note that pairs beautifully with lemon.
✔️ Soft & Moist Texture – Thanks to olive oil, this cake stays tender and fresh for days.
✔️ One-Bowl Recipe – Simple ingredients, easy method, minimal cleanup.
✔️ Dairy-Free Option – Use plant-based milk for a completely dairy-free cake.
✔️ Perfect for Any Occasion – Light and elegant, it’s great for brunch, afternoon tea, or dessert.
Can you put rosemary in cakes?
Yes! Rosemary adds a subtle, aromatic flavor to cakes, pairing beautifully with ingredients like olive oil, lemon, and honey. It enhances the depth of sweetness without being overpowering, making it a great addition to both sweet and savory bakes. For best results, use fresh rosemary and finely chop it before adding it to the batter.
Can I use dried rosemary instead of fresh?
Yes, but fresh rosemary is highly recommended for the best flavor. If using dried rosemary, reduce the amount to 1 tablespoon since dried herbs are more concentrated.
What type of olive oil is best for this cake?
A mild extra virgin olive oil works best, offering subtle fruitiness without being overpowering. Avoid strong or peppery olive oils as they can dominate the flavor.
Does this rosemary cake need frosting?
This cake is delicious on its own, but you can dust it with powdered sugar, drizzle with honey, or pair it with a simple lemon glaze for an extra touch of sweetness.
How to store rosemary cake
Store the cake in an airtight container in a cool, dry, and dark pantry for 3-4 days. If your home is warm or humid, refrigerate it to keep it fresh longer.
To freeze, allow the cake to cool completely. Wrap it tightly in plastic wrap, then again in a layer of foil. Alternatively, wrap individual slices. Place them in a freezer-safe container and freeze for up to 3 months.
To thaw, unwrap the cake and place it on a plate or board at room temperature until fully defrosted. If desired, warm slices in a moderate oven or microwave before serving.
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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
Moist Olive Oil Rosemary Cake
Ingredients
Method
- Preheat the oven & prepare the pan: Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper and set aside. Note: If using a non-stick pan, liberally grease it with melted butter and dust it with flour for smooth cake sides.
- Beat the sugar, eggs, and lemon: 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.3/4 cup granulated sugar, 2 large eggs,, 2 Tbsp lemon zest,, 2 Tbsp freshly squeezed lemon juice,
- Emulsify the olive oil: With the beater running on low-medium speed, slowly drizzle in the olive oil in a steady stream while beating for about 50 seconds until fully emulsified.3/4 cup extra virgin olive oil
- Add the milk and vanilla: Pour in the milk and vanilla extract. Beat for 15 seconds until well combined. Scrape down the sides if needed.3/4 cup whole milk,, 1 tsp vanilla extract
- Incorporate dry ingredients: Add flour, baking powder, salt and the finely chopped rosemary. Beat for about 15 seconds, just until incorporated into a smooth batter. Do not over-mix. Scrape down the sides.1 1/2 cups (225g) all-purpose flour,, 1 1/2 tsp baking powder, 1/2 tsp salt, 2 Tbsp fresh rosemary sprigs,
- Transfer batter to the pan: Pour the batter into the prepared baking pan, smoothing out the top.
- Bake the cake: Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean and the top is lightly golden.
- Cool the cake: Remove from the oven and allow the cake to cool in the pan for 10 minutes. Carefully transfer the cake to a wire rack to cool completely.
- Dust & serve: Dust over a light layer of icing sugar using a fine mesh sieve. Slice and enjoy!1 Tbsp powdered sugar,
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.
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 🙂