Lemon-Rosemary Olive Oil Cake

Lemon-Rosemary Olive Oil Cake is a delightful dessert that combines bright lemon flavor with the earthy touch of rosemary. This cake is moist, flavorful, and perfect for any occasion. With the use of olive oil, it offers a lighter alternative to traditional butter-based cakes, making it a unique twist that anyone can enjoy.

Why Make This Recipe

This Lemon-Rosemary Olive Oil Cake is not only easy to make but also a treat that your friends and family will love. The balance of zesty lemon and aromatic rosemary makes it a refreshing choice for dessert. It’s perfect for afternoon tea, celebrations, or a simple dessert after dinner. With just a few ingredients, you can create a cake that feels special yet is simple enough for any home baker to try.

How to Make Lemon-Rosemary Olive Oil Cake

Ingredients

• 3 large eggs
• 200g granulated sugar
• 80ml extra virgin olive oil
• Zest of 2 lemons
• 1 tablespoon fresh rosemary finely chopped
• 150g almond flour
• 50g cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons lemon juice
• Powdered sugar for dusting (optional)

Directions

1. Preheat the oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the eggs and sugar until pale and fluffy.
3. Add the olive oil, lemon zest, rosemary, vanilla extract, and lemon juice, mixing until well combined.
4. In a separate bowl, combine the almond flour, cornstarch, baking powder, and salt.
5. Slowly fold the dry ingredients into the wet mixture until smooth.
6. Pour the batter into the prepared pan and level the surface.
7. Bake for 30–35 minutes or until the cake is golden and a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar if desired and serve.

How to Serve Lemon-Rosemary Olive Oil Cake

This cake can be served plain or dusted with powdered sugar for a touch of sweetness. It goes well with a cup of tea or coffee. To enhance the experience, serve it with fresh berries or a dollop of whipped cream on the side.

How to Store Lemon-Rosemary Olive Oil Cake

To store your Lemon-Rosemary Olive Oil Cake, place it in an airtight container at room temperature. It will stay fresh for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving.

Tips to Make Lemon-Rosemary Olive Oil Cake

• Ensure all your ingredients are at room temperature for better mixing.
• Be careful not to overmix the batter; folding gently helps keep the cake light and fluffy.
• You can adjust the amount of rosemary depending on your taste preference.
• For extra lemon flavor, consider adding a lemon glaze on top.

Variation

You can customize this cake by adding different herbs or spices. For a more tropical twist, try adding lime zest in place of lemon. You could also mix in some chopped nuts for added texture.

FAQs

Q: Can I use regular flour instead of almond flour?
A: Yes, you can use regular all-purpose flour, but this may alter the texture slightly.

Q: What if I don’t have fresh rosemary?
A: You can use dried rosemary instead, but use less since it is more concentrated.

Q: Can I freeze the Lemon-Rosemary Olive Oil Cake?
A: Yes, you can freeze the cake. Wrap it well in plastic wrap and foil before freezing. Thaw in the fridge before serving.