Description
This Rosemary Olive Oil Cake is a moist, tender dessert infused with fragrant rosemary and rich extra virgin olive oil. Lightly sweet with subtle herbal and citrus notes, this elegant cake is perfect for tea time, brunch, or a sophisticated after-dinner treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp fresh rosemary, finely chopped
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup extra virgin olive oil
- ½ cup milk or buttermilk
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
Optional toppings:
- Powdered sugar
- Lemon glaze
- Honey drizzle
Instructions
- Preheat oven to 350°F (175°C) and grease or line a round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and chopped rosemary.
- In another bowl, whisk eggs and sugar until pale and slightly thickened.
- Slowly whisk in olive oil until smooth and emulsified.
- Add milk, vanilla extract, and lemon zest; mix well.
- Gradually fold dry ingredients into wet mixture until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving.
Notes
- Use high-quality extra virgin olive oil for best flavor.Do not overmix the batter to keep the cake tender.
- Fresh rosemary gives a more delicate flavor than dried.Lemon zest enhances and balances the herbal notes.
