Experience the Unexpected: The Ultimate Lemon Rosemary Olive Oil Cake Recipe
When the idea of baking a lemon rosemary olive oil cake first comes up, it’s not uncommon to be met with a skeptical “yuk” or a raised eyebrow. The combination of pungent rosemary, rich olive oil, and the sweet tang of lemon might sound unconventional for a dessert, pushing the boundaries of traditional cake recipes. However, I’ve discovered through years of baking that herbs are incredibly versatile, and embracing unique pairings can lead to truly delightful culinary experiences. This particular cake is a testament to that adventurous spirit, offering a sophisticated flavor profile that will surprise and impress even the most discerning palates. It’s a delicate balance of bright citrus, subtle herbaceousness, and a wonderfully moist texture, all thanks to its star ingredients.
The Secret to a Moist Cake: Embracing Olive Oil in Baking
While rosemary might be the first ingredient to give some pause, the inclusion of olive oil often sounds even stranger to those unfamiliar with its baking applications. Yet, olive oil is not just for savory dishes; it’s a fantastic, healthy alternative to butter or other vegetable oils in many sweet recipes. It’s packed with monounsaturated fats, which are known for their health benefits, making your dessert not only delicious but also a slightly better choice. The key to successful olive oil baking lies in selecting the right type. Avoid cold-pressed or extra virgin olive oils with strong, peppery flavors, as these can overpower the delicate notes of your cake. Instead, opt for a light or mild-flavored olive oil. These varieties offer a neutral base, allowing the other flavors to shine while imparting an incredible moistness and a subtle fruitiness that complements citrus beautifully. When substituting, olive oil can generally be used in equal measure for other liquid oils, making it a simple swap that yields exceptional results.
Achieving Perfection: The Critical Role of Accurate Flour Measurement
When I initially discovered this recipe on My Recipes, I was intrigued by its innovative flavor profile but puzzled by its average rating of 3 out of 5 stars. After delving into numerous comments, a common thread emerged: many bakers were consistently producing dry cakes. This issue almost always points to one critical factor in baking: improper flour measurement. Baking is a science, and precision is paramount. The recipe states to use “13.5 ounces of flour” followed by “about 3 cups” in parentheses. This seemingly small detail is where the fundamentals of Baking 101 become crucial.
The discrepancy between weight and volume for flour is a common pitfall. If you simply scoop flour directly from the bag with a measuring cup, you’re likely compacting it, resulting in significantly more flour than intended. This excess flour absorbs more moisture, leading to a dense, dry cake. To avoid this, some bakers suggest aerating or “fluffing” the flour first, then lightly spooning it into measuring cups and leveling it off. While this method is better than direct scooping, it’s still prone to inconsistencies. Even with careful aeration, 13.5 ounces of flour might translate to slightly less than 3 cups, highlighting the inherent variability of volume measurements for dry ingredients.
For this lemon rosemary olive oil cake, and indeed for all baking, I wholeheartedly recommend weighing your flour. This is precisely what I did, and the result was a perfectly moist and tender cake every single time. A digital kitchen scale is an inexpensive investment that will drastically improve your baking accuracy and consistency. If a scale isn’t an option, and you must rely on volume measurements, start with 2 1/2 cups of flour (lightly aerated, spooned, and leveled), but do not exceed 2 3/4 cups. Be mindful of your cake’s consistency as you mix; the batter should be smooth and pourable, not overly thick. This precise approach to flour measurement is a game-changer for achieving the ideal texture in your baked goods.
A Symphony of Flavors: Lemon and Rosemary’s Perfect Harmony
Sharing is caring, especially when it comes to a cake this delightful. I brought a slice of this beautiful cake to a friend, and she absolutely adored it. My own experience was no different. The cake boasts a vibrant, delicious lemon flavor that is wonderfully complemented by a truly subtle hint of rosemary. This isn’t a cake where the rosemary shouts; it whispers. If you were to serve it without mentioning the herb, many might not even detect its presence, instead noticing an intriguing depth and freshness they can’t quite place. The finely chopped fresh rosemary infuses the cake with a nuanced, aromatic quality that elevates the bright lemon notes without being overpowering. It creates an unexpected sophistication that makes this cake truly special and memorable. It’s a flavor combination that defies expectations and proves that sometimes, the most unusual ingredients lead to the most extraordinary results.
Serving Suggestions and Variations
This Lemon Rosemary Olive Oil Cake is elegant enough to stand on its own, especially with its delicate powdered sugar glaze, but it also pairs wonderfully with various accompaniments. Consider serving it with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an added layer of richness. Fresh berries, such as blueberries or raspberries, would also provide a delightful contrast in texture and flavor. For those who enjoy a more pronounced rosemary flavor, you could lightly bruise a rosemary sprig and steep it in the milk before adding it to the batter, or sprinkle a few extra finely chopped leaves on top of the glaze. Alternatively, if you’re feeling experimental, try substituting Meyer lemons for an even sweeter, less tart lemon essence, or explore other complementary herbs like thyme for a different aromatic twist. No matter how you choose to enjoy it, this cake is a delicious adventure in baking, definitely worth giving a try!
Lemon-Rosemary Olive Oil Cake
More Lemon Dessert Recipes to Brighten Your Day
If you’ve fallen in love with the bright, zesty flavors of lemon in this cake, you’re in for a treat! Lemon desserts are known for their refreshing taste and versatility. Here are some more fantastic lemon-inspired recipes to explore, perfect for any occasion:
- Lemon Bars
- Lemon Lush
- Lemon Icebox Cake
- Lemon Streusel Squares
- Lemon Meringue Pie Bars
- Instant Pot Lemon Curd Cheesecake
- Lemon Cake
- Instant Pot Lemon Cake
- Lemon Baked Donuts
Lemon Rosemary Olive Oil Cake
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Ingredients
- Baker’s Joy cooking spray
- 13.5 ounces all-purpose flour (approximately 2.5 – 2.75 cups, preferably weighed for accuracy)
- 1 ½ tablespoons fresh rosemary (finely chopped)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup light olive oil
- ½ cup low fat milk
- 2 teaspoons lemon rind (grated)
- ¼ cup fresh lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon lemon extract
- 3 large eggs
- 1 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
- Rosemary sprig for garnish (optional)
Instructions
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Preheat your oven to 350°F (175°C).
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Prepare a 10-inch tube pan by coating it thoroughly with Baker’s Joy cooking spray, or use regular cooking spray and dust with 2 tablespoons of all-purpose flour. In a large bowl, combine the weighed flour (13.5 ounces, which is approximately 2.5 – 2.75 cups if measuring by volume, spooned and leveled), fresh rosemary, baking powder, baking soda, and salt. Whisk these dry ingredients together until well combined.
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In a separate medium bowl, combine the granulated sugar, light olive oil, low-fat milk, grated lemon rind, fresh lemon juice, pure vanilla extract, lemon extract, and eggs. Beat these wet ingredients with an electric mixer on low speed for about 2 minutes, or until the mixture is smooth and thoroughly blended. Gently add this wet mixture to the dry flour mixture, and beat until just combined. Be careful not to overmix the batter.
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Pour the prepared cake batter evenly into your greased and floured tube pan. Bake in the preheated oven at 350°F (175°C) for 45 minutes, or until a wooden pick or skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan on a wire rack for 15 minutes before carefully removing it from the pan. Transfer the cake to the wire rack to cool completely. For the glaze, combine the powdered sugar and 1 tablespoon of fresh lemon juice in a small bowl, stirring until smooth and pourable. Drizzle the sugar mixture evenly over the cooled cake. For an elegant touch, garnish with a fresh rosemary sprig, if desired, just before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
More from Amanda’s Cookin’ you might like:
Lemon Cornmeal Cake with Blueberry Sauce
Lemon & Blackberry Cream Cheese Swirl Cake
Almond Butter Cake
Double Glazed Almond Orange Bundt Cake
Explore more delightful desserts from other amazing food blogs:
Key Lime Cream Cheese Pie from Barbara Bakes
Lemon Meringue and Fresh Raspberry Cheesecake from She’s Becoming DoughMessTic
Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce from Cookin’ Canuck
I’m excited to link this recipe to the BSI (Baking Sheet International) event hosted on Girlichef. Be sure to check out other inspiring lemon creations there!
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