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Olive Oil Rosemary Cake

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This easy Mediterranean-inspired olive oil rosemary cake is moist, tender, and fragrant with fresh rosemary and citrus. It’s a rustic yet sophisticated dessert that’s perfect for brunch, coffee breaks, or any occasion.

Ingredients

Scale
  • 1 2/3 cups (200g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 tablespoons fresh rosemary, finely chopped (or 3/4 tablespoon dried rosemary, finely chopped)
  • 2/3 cup (160ml) extra-virgin olive oil
  • 1/2 cup (120ml) whole milk (or almond/oat milk for dairy-free)
  • 3 large eggs, room temperature
  • Zest from 1 large lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the optional glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30–45ml) fresh lemon juice
  • 1/2 teaspoon finely chopped rosemary

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan with olive oil and line the bottom with parchment paper.
  2. In a small saucepan, gently heat the olive oil with the chopped rosemary over low heat for 2–3 minutes to infuse. Do not simmer. Set aside to cool slightly.
  3. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  4. In a separate medium bowl, whisk eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth. Slowly whisk in the cooled, infused olive oil.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  6. Pour batter into prepared cake pan and smooth the top.
  7. Bake on the center rack for 38–43 minutes, or until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan on a wire rack for 10 minutes, then run a knife around the edge and remove the cake. Let cool completely before glazing or slicing.
  9. For the optional glaze: Whisk powdered sugar with 2–3 tablespoons lemon juice and 1/2 teaspoon rosemary until smooth and pourable. Drizzle over cooled cake and let set for 10 minutes.
  10. Slice and serve. Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

For best flavor, use fresh rosemary and high-quality extra-virgin olive oil. Don’t overmix the batter to keep the cake tender. The cake can be made gluten-free with a 1:1 gluten-free flour blend and dairy-free with plant-based milk. The glaze is optional but adds a lovely citrusy finish. The cake’s flavor deepens after a day, making it great for make-ahead occasions.

Nutrition

Keywords: olive oil cake, rosemary cake, Mediterranean dessert, lemon cake, easy cake, brunch, rustic cake, moist cake, dairy-free option, gluten-free option

Find it online: https://tessierecipes.com/olive-oil-rosemary-cake-recipe-easy-moist-mediterranean-dessert/