Lemon Rosemary Olive Oil Cake

This Lemon Rosemary Olive Oil Cake combines the bright, zesty flavor of fresh lemons with the aromatic essence of rosemary, all brought together with the richness of high-quality olive oil. Perfectly moist and subtly sweet, this cake is ideal for any occasion, offering a refreshing twist on traditional lemon cakes.

A beautifully presented Lemon Rosemary Olive Oil Cake, garnished with fresh lemon slices and sprigs of rosemary, set on a rustic wooden table.
Flavor-Based Cakes Lemon Cakes lemon Olive Oil Cake Rosemary Moist citrus dessert
Prep Time: 15 mins Cook Time: 45 mins Servings: 8

Ingredients

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon salt
  • 3 large Eggs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh rosemary, chopped
  • 1 cup olive oil
  • for dusting powdered sugar

Instructions

  1. Step 1:

    Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

  2. Step 2:

    In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Step 3:

    In another bowl, beat the eggs, then add the lemon juice, lemon zest, chopped rosemary, and olive oil. Mix well.

  4. Step 4:

    Pour the wet ingredients into the dry ingredients and mix until just combined.

  5. Step 5:

    Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

  6. Step 6:

    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
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