Lemon Rosemary Olive Oil Cake

Name: Lemon Rosemary Olive Oil Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 1 cup olive oil, plus more for greasing; 2 eggs; 1 cup sugar; 3/4 cup Greek yogurt; Zest and juice of 1 lemon; 1 teaspoon chopped fresh rosemary; 2 cups flour; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; Zest and juice of 1 lemon; 2 cups confectioners’ sugar

Last updated: Dec 21, 2024 | Published: Mar 18, 2021

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A lemon rosemary olive oil cake that's bright, earthy, and memorable. It takes just minutes to get in the oven and will stay fresh for days thanks to the olive oil.

plates of rosemary olive oil cake with icing and lemons

Chances are that you use olive oil in your everyday cooking. But have you tried it in your baking? It may sound unusual, but olive oil adds a satisfying depth of flavor while also helping to keep baked goods tasting fresh and moist. In this cake, I kept things interesteing by adding lemons for brightness, and rosemary for a hint of earthiness.

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🍋Ingredients
🍊Substitutions & Variations
🥣Instructions
🫒Top Tip
🍰Storage
🤔FAQ
🍪Related Recipes
📖 Recipe
💬 Comments

You'll want to make this cake because:

You can quickly mix it by hand. There's no need to drag out the mixer and beat sugar and butter to a perfect consistency.
The flavor profile is unique and refreshing. This is not your boring old white cake.
It's a good cake no matter the time of year. It's great in winter when you can use fresh citrus, but it's just as refreshing on a warm summer day.

Make this lemon rosemary olive oil cake when you want something fresh and unexpected. There's no wrong time to eat it, either. It works well as a snack, dessert, or for brunch.

If you're a fan of lemon, you'll want to check out these recipes:

And for more cake inspiration, check out these:

🍋Ingredients

Key ingredients:

Fresh lemons - Look for bright yellow lemons with smooth skin that are firm but have a little give when squeezed. Do not cheap out and use bottled lemon juice in this cake, as lemon is one of the primary flavors, and it'll make a noticeable difference. You also need the zest of the lemon, which contributes extra tang and a pleasant lemon scent.
Rosemary - A little chopped fresh rosemary leaves add a hint of unexpected and welcomed flavor. It's not enough to overpower. But it's enough to add some interest. Unfortunately, dried rosemary is not a good substitute.
Olive oil - If you have olive oil in your kitchen, hopefully, you already have a good-tasting, quality variety. This is key because the flavor of the oil is prominent, and you want it to be one you enjoy. Since olive oil flavors can vary drastically from one to another, you'll want to give your oil a taste on its own before using it in this recipe. If you like what you taste, great. If not, I recommend waiting until you have one whose flavor you like when tasted on its own. Here are some tips for finding a good bottle.

See the recipe card below for a full list of ingredients and measurements.

🍊Substitutions & Variations

Make it orange-flavored instead of lemon. Substitute an equal amount of orange juice and zest instead of the lemon. Blood oranges or Meyer lemons would also be nice if you want to try out some more winter citrus flavors.
Like it herby? Double the amount of fresh rosemary and use two teaspoons.
Try fresh thyme in place of rosemary for an equally tasty cake. Even better would be lemon thyme if you can find it.

🥣Instructions

bowl of eggs and sugar with oil, lemons and rosemary

Preheat the oven to 350 degrees F. Whisk together the eggs, sugar, and yogurt until smooth.

lemons being juiced and zested into cake batter

Zest and juice the lemons and stir into the bowl with the chopped rosemary.

Slowly pour the olive oil into the batter and stir to incorporate.

dry cake ingredients being whisked in a bowl

In a second bowl, whisk the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet and stir until smooth. Pour the batter into a 9-inch cake pan that's greased and lined with parchment. Bake for 30-35 minutes or until golden and a knife inserted into the center comes out clean. Then cool the cake in the pan before removing.

lemon juice and confectioners' sugar being whisked in a bowl

Meanwhile, make the icing by whisking the lemon juice and zest with the confectioners' sugar. Add a little water if it's too thick. Pour the icing over the cake and serve.

🫒Top Tip

Olive oil helps to make baked goods, especially cakes, moister, and more tender. It also adds some interesting flavor notes. But it's important that you use an olive oil whose flavor you like. I don't suggest using a cheap oil or one that has a strong, peppery flavor. Either could overwhelm your baking and not in a good way.

🍰Storage

This cake will keep well for about four days when covered well and stored at room temperature.

🤔FAQ

Why is my olive oil cake so dense?

Olive oil cakes tend to be a bit denser than those made with butter. There is no creaming process, which helps to give other cakes a lighter consistency. That said, olive oil cakes tend to be moist and tender, which is enjoyable in a different way.

Which olive oil is best for cakes?

Considering the taste of olive oil can vary greatly, and everyone's tastes are different, I don't believe there is one that's best for cakes. Rather, it's a matter of personal preference. But look for quality olive oil and taste it before baking with it to ensure you like the flavor. Don't use an oil you don't find tasty.

Does olive oil cake need to be refrigerated?

No, this cake does not need to be refrigerated. Store it in an air-tight container, or well-wrapped, and it will keep for about 4 days at room temperature.