Print

Lemon Rosemary Olive Oil Cake

Lemon Rosemary Olive Oil Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Rosemary Olive Oil Cake is a delightful dessert that beautifully marries the bright, zesty flavors of lemon with the aromatic essence of fresh rosemary. This moist and flavorful cake is perfect for any occasion, from casual family gatherings to elegant dinner parties. Infused with extra virgin olive oil, it boasts a rich texture that elevates this simple recipe to gourmet status. Whether served plain, dusted with powdered sugar, or topped with luscious mascarpone cream, each bite delivers a refreshing culinary experience that will impress your guests and satisfy your sweet cravings.

Ingredients

Scale
  • 1 cups all-purpose flour
  • 2 teaspoons baking powder
  • teaspoon baking soda
  • teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • cup extra virgin olive oil
  • 2 tablespoons milk
  • Zest and juice of 2 lemons
  • 1 tablespoons fresh rosemary (chopped)

Instructions

  1. Preheat your oven to 350F (175C) and prepare a 9-inch springform pan by buttering or lightly oiling it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In an electric mixer bowl with a whisk attachment, beat sugar, eggs, and lemon zest until thick and fluffy (about 34 minutes). Add chopped rosemary and olive oil; mix well.
  4. Gradually add the dry ingredients alternately with milk and lemon juice until just combined.
  5. Pour batter into the pan and sprinkle non-chopped rosemary on top. Bake for 3035 minutes or until a toothpick comes out clean.
  6. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Find it online: https://recipeelite.com/lemon-rosemary-olive-oil-cake/