Let's bake something delicious! I'm so excited to share my recipe for Lemon Olive Oil Cake with Rosemary. This cake is bursting with bright, citrusy flavor and has a wonderful, moist crumb thanks to the olive oil. The rosemary adds a subtle, earthy note that perfectly complements the lemon. Trust me, one bite and you'll be hooked!
Why You Will Love This Recipe
This Lemon Olive Oil Cake with Rosemary is not your average cake. What makes it special? Well, for starters, the olive oil keeps it incredibly moist and gives it a unique, delicate texture. The lemon flavor is bold and refreshing, and the rosemary adds an unexpected twist that elevates the whole experience. It’s surprisingly easy to make, requiring no fancy equipment or complicated techniques. Plus, it’s perfect for any occasion – from a simple afternoon treat to an elegant dessert for a dinner party. It's a cake that's both comforting and sophisticated, and I know you're going to love it!
Ingredients
Here's what you'll need to create this delicious Lemon Olive Oil Cake with Rosemary:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup olive oil (I recommend a mild or fruity variety)
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons fresh rosemary, finely chopped
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Follow these simple steps to bake your very own Lemon Olive Oil Cake with Rosemary:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents the cake from sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the baking powder and soda are evenly distributed.
- Combine Wet Ingredients: In a large bowl, whisk together the sugar, eggs, olive oil, buttermilk, lemon juice, lemon zest, and rosemary. Make sure everything is well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. A few lumps are okay.
- Pour into Pan: Pour the batter into the prepared cake pan and spread evenly.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking.
- Dust (Optional): Once cooled, dust with powdered sugar, if desired.
Serving Suggestions
This Lemon Olive Oil Cake with Rosemary is fantastic on its own, but it also pairs beautifully with other flavors. For a simple yet elegant touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy sweetness complements the cake's citrusy notes perfectly.
If you want to get a little fancier, try serving it with a lemon curd or a honey-lavender drizzle. The tartness of the lemon curd enhances the lemon flavor, while the honey-lavender adds a floral and aromatic dimension.
This cake is perfect for brunch, afternoon tea, or even a light dessert after dinner. Its bright flavor and moist texture make it a crowd-pleaser for any occasion. You can even dress it up with some fresh berries or edible flowers for a special presentation.
Storage and Reheating
To store any leftover Lemon Olive Oil Cake with Rosemary, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days. Storing it properly helps maintain its moisture and flavor.
If you want to reheat a slice, simply pop it in the microwave for 10-15 seconds. You can also warm it up in a toaster oven or regular oven at a low temperature (around 250°F or 120°C) for a few minutes. Be careful not to overheat it, as this can dry it out.
Key Details
Here are some important details to keep in mind when making this recipe:
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 8-10 slices
Required Equipment:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
Lemon Olive Oil Cake with Rosemary
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup olive oil
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons fresh rosemary finely chopped
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, eggs, olive oil, buttermilk, lemon juice, lemon zest, and rosemary.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar, if desired.