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 Lemon Recipes
- Lemon Bars
- Lemon Lush
- Lemon Icebox Cake
- Lemon Streusel Squares
- Lemon Meringue Pie Bars
- Instant Pot Lemon Curd Cheesecake
- Lemon Cake
- Instant Pot Lemon Cake
- Lemon Baked Donuts
Lemon Rosemary Olive Oil Cake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- Baker's Joy cooking spray
- 13.5 ounces all-purpose flour roughly 2.5 - 2.75 cups
- 1 1/2 tablespoons fresh rosemary finely chopped
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup olive oil
- 1/2 cup low fat milk
- 2 teaspoons lemon rind grated
- 1/4 cup fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
- 3 large eggs
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Rosemary sprig for garnish optional
- Preheat oven to 350 F.
- Coat a 10-inch tube pan with Baker's Joy cooking spray; or regular cooking spray then dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 2.5 - 2.75 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.
- Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.
- Pour batter into prepared pan. Bake at 350 F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.
More from em you might like:
Lemon Cornmeal Cake with Blueberry Sauce
Lemon & Blackberry Cream Cheese Swirl Cake
Almond Butter Cake
Double Glazed Almond Orange Bundt 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
I’m linking to BSI on Girlichef
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Melissa Adelman says
This cake is amazing… I have done it about 3 times of which 2 were gluten free… I used almond flour and added and egg and it was just one of the best things I ate in my life. Thank you so much for sharing!!
Thanks do you recommend extra virgin olive oil?
Amanda Formaro says
You will definitely want to use a mild or delicate, buttery olive oil as opposed to a peppery olive oil so that the oil flavor doesn’t over power the cake. Extra virgin is probably a safe bet, but here is a good guide to help you decide :) http://weolive.com/blog/eat-drink/evoo-guide/
Melissa George says
wow thats amazing recipe. i love making cakes and my favorite flavor is Vanilla i can make anything with that ingredient as it always tastes lovely.
Amanda Formaro says
t hill says
I baked the lemon olive oil rosemary cake last night. I didn’t have fresh rosemary. So I used 1/2 tsp dried rosemary.. Next time I am cooking it for only 30 mins instead of 45. Hopefully it will be more moist that way.. I have to say it taste delicious..
Amanda Formaro says
All oven behave differently, so it’s best to check at around 30 or 35. Glad you enjoyed the flavor!
I made this cake last night for Christmas dinner. It was divine and quickly devoured. I skipped the icing, dusted with powdered, and served with fresh whip cream! I will definitely make it again.
Amanda Formaro says
How wonderful, thanks for sharing that Melina! :)
Hey Amanda! I just realized that I don't think you saw the results of BSI:Lemon…check it out when you get a moment: http://www.girlichef.com/2011/03/bsi-lemons-roundup-winner.html
Ooo this sounds simply divine, no matter what the ratings say! Gosh the photo of the cut cake looks brilliant, so moist and dense but just fluffy enough to be a cake. A must make! Thanks for this.
Debbi Does Dinner Healthy says
This sounds so good! Great pictures, thanks!
What a beautiful cake. I have a lemon-rosemary pound cake recipe and it's just delish, so I'm sure this one is, as well. I haven't tried an olive oil cake… will have to do that!
Renee @ MyKitchenAdventures says
I saw a version of this on WW site, I think…was really intrigued by the flavors of lemon and rosemary. I think they are a perfect match! Great entry!