Rosemary Olive Oil Cake
Infused with the earthy aroma of fresh rosemary and the richness of extra virgin olive oil, this Rosemary Olive Oil Cake is a delightful twist on a classic dessert. With zesty hints of orange and lemon, this ultra-moist cake strikes the perfect balance between savory and sweet, offering a sophisticated dessert option that's ideal for brunches, afternoon tea, or post-dinner indulgence. Prepared in just 15 minutes, this simple yet elegant cake uses wholesome ingredients like all-purpose flour, whole milk, and freshly chopped rosemary for a unique, herbaceous flavor profile. Garnished with a light dusting of powdered sugar, this 9-inch round cake pairs beautifully with a cup of coffee or a drizzle of honey for an extra touch of indulgence. Perfect for impressing guests or savoring a slice of homemade comfort, this recipe is as easy to make as it is to love!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Kosher salt
- 1.5 tablespoons Fresh rosemary, finely chopped
- 0.75 cup Extra virgin olive oil
- 0.75 cup Whole milk
- 3 pieces Large eggs
- 1 teaspoon Fresh orange zest
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and finely chopped rosemary until well combined.
In a separate medium-sized bowl, whisk together the olive oil, whole milk, eggs, orange zest, and lemon juice until fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently mix just until the batter comes together, being careful not to over-mix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once fully cooled, sprinkle with powdered sugar, if desired, before serving. Slice and enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 28.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
