This delicious Italian lemon rosemary olive oil cake is filled with the ingredients of the Mediterranean. Try our traditional recipe or some new twists!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Breakfast, Snack
Cuisine: Italian
Keyword: Italian cake, Italian desserts, Italian lemon olive oil cake, lemon olive oil cake, lemon rosemary cake
Servings: 6servings
Calories: 275kcal
Author: Jessica Scipioni
Cost: $10
Equipment
blender
whisk
cake pan
Ingredients
2cupsflour(250 grams)
2/3cupsugar(130 grams)
2tablespoonschopped rosemary
3eggs
2/3cupextra virgin olive oil(150 ml)
1lemon
1tablespoonbaking 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.