Lemon Rosemary & Olive Oil Cake

Name: Lemon Rosemary & Olive Oil Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 3 large eggs; 1 cup granulated sugar; ½ cup extra virgin olive oil; 2 tablespoons milk; Zest of 2 lemons; Juice of 1 lemon; 1 ½ tablespoons fresh rosemary, chopped; ½ tablespoon fresh rosemary, whole (for garnish); Powdered sugar, for dusting (optional); 1 cup heavy whipping cream, cold; ½ cup powdered sugar; ¾ teaspoon vanilla extract; 7 ounces mascarpone cheese, drained and cold

Recipe By:

Martha

Posted:

March 14, 2025

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This Lemon Rosemary & Olive Oil Cake is a delightful twist on traditional baking that brings together bright lemon and fragrant rosemary. Imagine the moment when you slice into a perfectly baked cake, the aroma wafting through your kitchen like a gentle breeze on a sunny day. It’s a cake that’s not just about flavor; it carries a story. The warmth of olive oil enriches its texture, while the citrus zest adds a fresh burst that lifts your spirits. This beauty makes an ideal dessert for any gathering, be it a sunny brunch or a cozy afternoon tea. Plus, with its simple ingredients, you don’t need to be a baking expert to achieve impressive results. As we journey through this recipe, you’ll find that baking this cake isn’t just about following steps—it’s about creating a delicious experience for everyone who gets to enjoy it!

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Why You’ll Love This Lemon Rosemary & Olive Oil Cake

This Lemon Rosemary & Olive Oil Cake is not just a dessert; it’s an experience. With its delicate balance of tart lemon, earthy rosemary, and rich olive oil, this cake brings a unique flavor profile that will elevate any gathering. Its moist texture and stunning appearance make it a showstopper, while the simplicity of its ingredients ensures it’s approachable for bakers of all skill levels.

What is a Lemon Rosemary & Olive Oil Cake

Lemon Rosemary & Olive Oil Cake is a fragrant, moist cake that combines the bright citrus notes of lemon with the aromatic essence of fresh rosemary. The use of olive oil instead of butter not only adds a rich depth of flavor but also lends a moist, tender crumb. This cake is perfect for dessert, brunch, or an afternoon tea, making it a versatile addition to your recipe collection.

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
½ cup extra virgin olive oil
2 tablespoons milk
Zest of 2 lemons
Juice of 1 lemon
1 ½ tablespoons fresh rosemary, chopped
½ tablespoon fresh rosemary, whole (for garnish)
Powdered sugar, for dusting (optional)

For the Mascarpone Whipped Cream

1 cup heavy whipping cream, cold
½ cup powdered sugar
¾ teaspoon vanilla extract
7 ounces mascarpone cheese, drained and cold

Preparing the Lemon Rosemary & Olive Oil Cake

Preheat and Prepare Your Pan

Begin by preheating your oven to 350°F (175°C). Grease or lightly oil a 9-inch round cake pan and set it aside.

Whisk the Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these together until well mixed.

Cream Sugar, Eggs, and Lemon Zest

In the bowl of an electric mixer with a whisk attachment, beat together the granulated sugar, eggs, and lemon zest. Continue whisking on high speed until the mixture is thick, fluffy, and pale—around 3 to 4 minutes.

Incorporate Olive Oil and Chopped Rosemary

While mixing, slowly add the olive oil to the egg mixture. Keep mixing on high speed until everything is well combined, about 2 minutes. Next, add the chopped rosemary.

Combine Wet and Dry Ingredients

Lower the mixer speed to low and alternate adding the milk and lemon juice with the dry ingredients. Mix until just combined.

Pour and Garnish

Pour the batter into the prepared cake pan. Scatter the remaining ½ tablespoon of whole rosemary over the top.

Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine).

Cool the Cake

Once baked, remove from the oven and place on a rack to cool in the pan for about 10 minutes. After that, carefully remove the cake from the pan and let it cool completely on the rack.

Dust and Serve

Before serving, dust with powdered sugar and top with mascarpone whipped cream or lemon icing, if desired.

Making the Mascarpone Whipped Cream

Whip Cream to Soft Peaks

In the bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until you achieve soft peaks.

Incorporate Mascarpone

Add the cold mascarpone cheese and continue to whip on high speed until stiff peaks form.

Serve or Spread

Spread the mascarpone whipped cream on top of the cooled cake or serve alongside individual slices.

Serving Suggestions

Pair your Lemon Rosemary & Olive Oil Cake with a warm cup of tea or coffee for a delightful afternoon treat. It also goes wonderfully with fresh berries or fruit preserves for added flavor complexity.

Tips for Success

Room Temperature Ingredients: Ensure eggs and mascarpone are at room temperature for better incorporation.
Measure Flour Correctly: Spoon and level your flour for accurate measurement; this helps in achieving a light texture.
Don’t Overmix: Mix just until combined to avoid a dense cake.

Variations

Add Nuts: Incorporate chopped walnuts or almonds for added crunch.
Citrus Twist: Substitute lime or orange zest for a different citrus flavor.
Make it Gluten-Free: Use a 1:1 gluten-free flour blend as an alternative to all-purpose flour.

FAQs

1. Can I use a different type of oil?
Yes, but olive oil enhances the flavor uniquely suited for this cake.

2. Can I make this cake ahead of time?
Absolutely! The cake stays moist for a few days when properly stored.

3. How do I store leftover cake?
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

4. Can I freeze this cake?
Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil.

5. What can I substitute for eggs?
You can use flax eggs or applesauce as a substitute for a vegan version.

This delightful Lemon Rosemary & Olive Oil Cake is not just about satisfaction but an invitation to savor every bite. Finding the perfect balance between sweetness and herbaceous notes creates an unforgettable dessert that is both comforting and refined. Whether served at a special occasion or as an indulgent weekday treat, this cake promises to impress. Enjoy baking, and let your kitchen fill with the wonderful aromas that will surely entice every one of your senses!

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Lemon Rosemary & Olive Oil Cake

Why You’ll Love This Lemon Rosemary & Olive Oil Cake

What is a Lemon Rosemary & Olive Oil Cake