Lemon Rosemary Olive Oil Cake

If I say Mediterranean, what flavors come to your mind? Olive oil, lemon, and rosemary are definitely on top of that list. These are the main ingredients of this delicious lemon rosemary olive oil cake.

Flavors of the Mediterranean and Italy

The essence of the Mediterranean is enclosed in this uniquely flavored cake. It’s  made with just a few genuine ingredients: lemon, fresh rosemary, extra virgin olive oil, eggs, sugar, flour, and baking powder. After taking the first bite, you can imagine yourself lounging in the countryside of Sicily. Rolling hills and olive trees are all around you, the sun is kissing your skin, and the Mediterranean Sea breeze is going through your hair.

This cake is usually eaten for breakfast with a nice cappuccino or for an afternoon break with some milk or tea. It also makes a good dessert for those who prefer their desserts not super sweet — just enough sweetness with some savory undertones. This recipe is easy even for beginning bakers, and very budget-friendly!

Getting Started with Your Lemon Rosemary Olive Oil Cake

Let’s begin! Heat up your oven to 375 degrees F (180 degrees C) and prepare the ingredients.

If you want a milder taste (as the extra virgin olive oil is quite strong), you can use regular olive oil OR half extra virgin olive oil and half sunflower oil. I like to use the extra virgin olive oil as it makes for a unique and bold flavor all throughout. But using the other oils will make it feel a bit less savory.

Making Rosemary-Lemon Sugar

The first step is to make the flavored sugar.  I used light brown cane sugar. It makes the cake a bit moister and slightly nutty, but regular granulated sugar will work as well.  A pretty large Sorrento lemon, with thick skin, works best. Put everything in the blender and pulse until you have a fine rosemary-lemon sugar. The aroma is fantastic! It is ok if some rosemary twigs remain whole.

Time to Enjoy

When you take the cake out of the oven, you can top it with powder sugar. The whole house should smell like a Mediterranean breeze!

Enjoy! We usually eat it for three mornings in a row for breakfast (it is only the two of us). By the fourth one, it loses some of the softness.

Lemon Rosemary Olive Oil Cake Variations

Some variations include other Mediterranean ingredients in the batter: Greek yogurt or ricotta.  You can add 1/2 cup of plain Greek yogurt and 1/3 cup of flour (50 g) so that the batter is not too loose.  Vanilla yogurt is an option for added sweetness or lemon yogurt for an extra citrusy kick.

I love that version as well as it is moister and with extra protein.  The recipe I gave you, however,  is the original one and friendly for people who are intolerant to dairy. The version with ricotta is the richest and very delicious.

Which one is the best? I can’t answer that for you. The best way to find out it trying them all, and picking your favorite. 😊

Italian Lemon Rosemary Olive Oil Cake

Jessica Scipioni

This delicious Italian lemon rosemary olive oil cake is filled with the ingredients of the Mediterranean. Try our traditional recipe or some new twists!

5 from 14 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Breakfast, Snack

Cuisine Italian

Servings 6 servings

Calories 275 kcal

Equipment

• blender
• whisk
• cake pan

Ingredients

  

1x2x3x

• 2 cups flour (250 grams)
• 2/3 cup sugar (130 grams)
• 2 tablespoons chopped rosemary
• 3 eggs
• 2/3 cup extra virgin olive oil (150 ml)
• 1 lemon
• 1 tablespoon baking powder (15 grams)

Instructions

 

• Preheat over to 375 degrees (180 degrees Celsius).
• Grate the lemon. Squeeze the juice out of the lemon, remove the lemon seeds, and set aside.
  
• In a blender, combine the sugar, half of the rosemary, and the grated lemon. Pulse until you have a fine, rosemary-lemon sugar.
• Add the 3 eggs to the sugar and whisk well until you get a foam. Add the olive oil and lemon juice.
  
• Add the flour and the baking powder. Sift them well for a smooth batter.
  
• Grease a pan with some butter/oil and a little flour, and pour your batter, which should be creamy and with no clumps.
  
• Add the rest of the rosemary twigs to the top of the batter to decorate.
• Place the cake it in the oven for 35 minutes or until a toothpick comes out dry and the top is lightly golden.
• When you take the cake out, top it with powder sugar.

Notes

I usually do not use electric mixers as they make it easier to overmix. By simply mixing until the ingredients are just blended together, you leave more air in the batter so that it will come out fluffier.

Nutrition

Calories: 275kcal

Keyword Italian cake, Italian desserts, Italian lemon olive oil cake, lemon olive oil cake, lemon rosemary cake

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