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.
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.