Lemon Rosemary Olive Oil Cake
While traditional cakes rely on butter for richness, we use Extra Virgin Olive Oil (EVOO) to create a crumb that is significantly more moist and complex. The woody, pine-like aroma of fresh rosemary plays against the sharp, bright citrus of the lemon, while the oil acts as the peacekeeper, rounding out those high notes into a silky, sophisticated finish.
Beyond the flavor, baking with EVOO is a practical win for your body. The healthy fats in the oil help you absorb the fat-soluble vitamins found in the lemon zest, and unlike butter-heavy desserts that can leave you feeling sluggish, the monounsaturated fats here provide a more stable sense of satiety. It’s a treat that makes you feel good rather than just giving you a sugar spike.
This is a versatile "anytime" cake. It’s elegant enough for a dinner party but humble enough for a Tuesday afternoon. To make this a balanced experience, I suggest serving a slice with a dollop of Greek yogurt or a side of fresh berries to add a bit of protein and extra fiber.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup Extra Virgin Olive Oil (EVOO)
- 2 tbsp milk (dairy or nut milk)
- Zest of 2 lemons
- Juice of 1 lemon
- 1 ½ tbsp fresh rosemary, finely chopped
Method
- Prep the oven: Preheat your oven to 175°C. Lightly coat a 23cm form pan with a dash of olive oil to ensure nothing sticks.
- Whisk the dry: In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- Build the base: In a large bowl, beat the eggs and sugar together until the mixture looks pale and fluffy,
- usually about 3 minutes. This aeration gives the cake its lift.
- Infuse the oil: Whisk in the lemon zest and chopped rosemary. With the mixer running, slowly stream in the EVOO. This creates an emulsion, ensuring the oil is perfectly suspended in the batter for a uniform crumb.
- Combine: Stir in the milk and lemon juice. Gently fold in the dry ingredients until just combined. Do not overmix; you want to keep that air you worked in earlier.
- Bake: Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake rest in the pan for 10 minutes before releasing the sides. Allow it to cool completely on a wire rack to let the flavors settle.
- Topping: Top with wip cream for a more indulgent taste.
Nutritional Analysis
Per Serving (Based on 10 slices)
- Calories: 264.2
- Protein: 4.1g
- Fat: 12.8g
- Fiber: 0.6g
Total Recipe
- Calories: 2,642.0
- Protein: 41.0g
- Fat: 128.0g
- Fiber: 6.0g