Moist Olive Oil Rosemary Cake

This Moist Olive Oil Rosemary Cake is soft, subtly fragrant, and butter-free. Made with extra virgin olive oil, lemon, and fresh rosemary, it’s a unique yet simple dessert perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings serves

Calories 377kcal

Author Samantha Pickthall

Ingredients

3/4 cup granulated sugar
2 large eggs, at room temperature
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) all-purpose flour, scoop & leveled
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp fresh rosemary sprigs, finely chopped
1 Tbsp powdered sugar, to dust over finished cake

US Customary - Metric

Instructions

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,

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