This lemon rosemary olive oil cake is bright, earthy, and not too sweet. It takes just minutes to get in the oven and will stay moist for days.
- 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
For the optional lemon glaze:
- Zest and juice of 1 lemon
- 1 tablespoon water
- 2 cups confectioners’ sugar
Preheat the oven to 350 degrees F. Grease an 8-inch cake pan and cut a circle of parchment paper to place on the bottom of the pan.
In a medium bowl, add the oil, eggs, sugar, yogurt, lemon zest and juice, and rosemary. Whisk until smooth.
In a second bowl, use a clean whisk to blend the flour, salt, baking soda, and baking powder together. Use a spatula to fold the dry ingredients into the bowl of wet.
Pour the batter into the cake pan. Bake on a rack in the middle of the oven for about 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan before removing and serving.
To make the glaze: whisk the lemon juice and zest, water, and sugar together in a bowl until smooth and thick, but still pourable. Add more water if too thick or more sugar if too runny. Pour the glaze over the cooled cake and decorate with lemon slices and rosemary, if desired.
Try making this cake with oranges instead of lemons.
Thyme could also be good in place of the rosemary.
Want to make this into cupcakes? Divide batter into a greased muffin tin and bake for about 18 - 20 minutes. Makes about 12 cupcakes.
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Keywords: lemon, rosemary, olive oil, cake, baking