When I posted on Facebook that I was baking a lemon rosemary olive oil cake someone commented and said “yuk”. Ha ha! Sounds a little odd I suppose, but I’ve learned that herbs are very versatile. While the thought of using pungent rosemary in a delicate cake might seem a bit unusual to you, olive oil probably sounds even stranger. Think about it though. Olive oil is one of the healthiest oils you can use, but you don’t want to use one that is cold pressed or with a stronger flavor. Use a lighter olive oil when using it in baking and substitute equally for other oils.
When I found this recipe on My Recipes I was curious as to why the rating was only 3 out of 5. Turns out after reading many of the comments that a lot of people were producing dry cakes. The instructions say to use 13.5 ounces of flour, then in parenthesis it says “about 3 cups”. Here’s where Baking 101 really comes in to play. If you aerate your flour by either stirring it first or “fluffing” it up then weigh out 13.5 ounces, after scooping that into your measuring cups and leveling them off, you will end up with a bit less than 3 cups. That’s just for discussion purposes though. I recommend for this recipe that you simply weigh the flour. That’s what I did and it was perfect. If you don’t have a scale, start with 2 1/2 cups, but don’t go more than 2 3/4 cups.
I took some of this lovely cake over to a friend of mine and she loved it. I did too. It had a delicious lemon flavor with only a subtle hint of rosemary. If you didn’t tell someone the rosemary was in there, they probably wouldn’t be able to detect it. Definitely delicious and worth giving a try!
Lemon-Rosemary Olive Oil Cake
More from other great blogs:
Key Lime Cream Cheese Pie from Barbara Bakes
Lemon Meringue and Fresh Raspberry Cheesecake from She’s Becoming DoughMessTic
Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce from Cookin’ Canuck
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