If you’ve ever wanted a cake that’s fragrant, light, and full of character, this rosemary olive oil cake sweet is going to be your new go-to. Olive oil cakes are a staple in many Mediterranean kitchens. They’re tender, moist, and let you play with herbs and citrus in ways butter-based cakes never quite achieve. Add in fresh rosemary and a hint of lemon, and you’ve got a dessert that feels rustic yet elegant—perfect for both Sunday afternoons and dinner parties.
I remember the first time I baked an olive oil cake. I was skeptical. Wouldn’t it taste… oily? But once I pulled it out of the oven, golden on top and smelling faintly of orange and herbs, I knew it was something special. It’s not heavy. It’s not cloying. Instead, every slice melts with subtle flavors, each bite carrying a whisper of Mediterranean sunshine.
This rosemary olive oil cake isn’t just for show. It’s practical too. Easy to whip up in one bowl, no mixer required. It bakes beautifully in round cake pans, making it a breeze to slice and serve. You can even enjoy it plain with a dusting of powdered sugar, or dress it up with whipped cream and berries if you’re feeling fancy.
Why Choose Olive Oil in Cake?
Let’s clear something up: olive oil in dessert isn’t weird. In fact, it’s genius. Here’s why:
- Moisture that lasts – Butter-based cakes dry out quickly. Olive oil keeps cakes soft for days.
- Subtle fruitiness – A good olive oil adds depth without being overpowering.
- Healthier fats – You’re skipping the heaviness of butter and getting a lighter finish.
- Versatility – Olive oil pairs beautifully with citrus, herbs, nuts, and even chocolate.
Think of it like swapping your winter boots for comfy sneakers—you’re still covered, but you feel lighter on your feet.
Flavor Profile: Rosemary + Lemon + Olive Oil
Fresh rosemary might seem like a bold choice for dessert. But trust me, it works. The herb brings a piney, floral note that’s balanced by citrus zest and juice. The result? A cake that’s earthy yet bright, sophisticated but approachable.
- Lemon rosemary cake – zingy and aromatic.
- Orange rosemary olive oil cake – slightly sweeter, with warm undertones.
- Plain rosemary cake – simple and fragrant, best served with tea.
This combination makes your kitchen smell like a Mediterranean garden. Honestly, that’s half the joy of baking this cake.
Ingredients You’ll Need
Here’s the full shopping list for your rosemary olive oil cake recipe. Simple pantry staples, with a couple of fresh additions:
- 1 cup extra virgin olive oil – mild, fruity olive oil works best
- 3 large eggs – room temperature
- 1 cup granulated sugar
- ½ cup plain Greek yogurt – adds tang and tenderness
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 tsp finely chopped fresh rosemary
- Powdered sugar (optional) – for dusting
Optional variation: Swap lemon juice for orange juice if you’re leaning toward an orange rosemary olive oil cake. Both work beautifully.
Step-by-Step: How to Make Rosemary Olive Oil Cake Sweet
- Preheat & Prep – Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- Mix Wet Ingredients – In a large bowl, whisk together olive oil, sugar, and eggs until smooth and slightly pale.
- Add Yogurt & Citrus – Stir in Greek yogurt, lemon zest, and juice. This mixture should look creamy.
- Combine Dry Ingredients – In another bowl, whisk flour, baking powder, baking soda, salt, and rosemary.
- Bring it Together – Gently fold dry ingredients into wet ingredients until just combined. Don’t overmix.
- Bake – Pour batter into the prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let cake cool in pan 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
That’s it. No complicated steps. Just an easy olive oil cake recipe you’ll keep coming back to.
Serving Suggestions
This rosemary olive oil cake sweet stands beautifully on its own, but a little garnish can elevate it. Here are some ideas:
- With fresh berries – Strawberries, raspberries, or blueberries add a tart contrast.
- Whipped cream or mascarpone – Lightly sweetened cream brings a luscious touch.
- Citrus glaze – Mix powdered sugar with lemon or orange juice and drizzle over the top.
- Honey drizzle – A thin stream of honey enhances the herbaceous flavor of rosemary.
- Warm with coffee – Olive oil cake and a strong espresso is a morning ritual worth keeping.
Sometimes I’ll slice it thick, toast it lightly in the oven, and spread on a bit of cream cheese. Sounds strange, but it’s heavenly.
Variations to Try
Olive oil cake is endlessly adaptable. Once you’ve mastered the basic recipe, play around with these spins:
- Lemon rosemary olive oil cake – double the zest for extra zing.
- Orange olive oil cake – swap lemon juice for orange juice and zest.
- Rosemary dessert loaf – bake the batter in a loaf pan instead of round cake pans.
- Almond twist – replace ½ cup of flour with almond flour for a nutty flavor.
- Gluten-free option – use a 1:1 gluten-free flour blend.
The beauty of olive oil cake recipes is that they welcome improvisation. Think of it as your blank canvas, waiting for flavor experiments.
Storage Tips
One of the best perks of this cake: it keeps beautifully.
- Room temperature – Store in an airtight container for up to 3 days.
- Refrigerator – Stays fresh for about a week, but bring it to room temperature before serving.
- Freezer – Wrap slices individually and freeze for up to 2 months.
Unlike butter cakes that dry out overnight, this rosemary olive oil cake stays moist. That’s olive oil magic.
Why This Recipe Works
- Simple ingredients you already have on hand.
- A balance of sweet, tangy, and herbal flavors.
- Moist texture without being heavy.
- Easy olive oil cake recipe you can master on the first try.
It’s a cake that doesn’t demand much, but gives plenty back.
Final Thoughts
Rosemary olive oil cake sweet is proof that desserts don’t have to be complicated to shine. With just a few ingredients, you get a cake that’s moist, fragrant, and endlessly versatile. It’s perfect for casual gatherings, thoughtful gifts, or your own afternoon pick-me-up.
So grab your round cake pan, a sprig of fresh rosemary, and a lemon. By the time this cake cools, your kitchen will smell like a bakery tucked away in a sunny Mediterranean town.
If you make this recipe, I’d love to know—did you go with lemon or orange? Did you dust it with sugar, or drizzle a glaze? Baking is a sweet adventure, and every version tells its own story.
Rosemary Olive Oil Cake Sweet
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together olive oil, sugar, and eggs until smooth and slightly pale.
- Add yogurt and citrus: Stir in Greek yogurt, lemon zest, and lemon juice until creamy.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and chopped rosemary.
- Combine: Gently fold dry ingredients into the wet mixture until just combined. Don’t overmix.
- Bake: Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then move to a wire rack. Dust with powdered sugar before slicing.
Notes
- Use fresh rosemary for the best flavor. Dried rosemary can be too sharp.
- A mild extra virgin olive oil works best. Avoid strong, peppery oils.
- Swap lemon juice for orange juice if you want a softer, sweeter flavor.
- This cake tastes even better the next day after the flavors settle.
FAQs: Rosemary Olive Oil Cake Sweet
1. Can I use dried rosemary instead of fresh?
Fresh rosemary is best. Dried can work, but use only ½ teaspoon—it’s more concentrated.
2. What type of olive oil should I use?
Go for a mild, fruity extra virgin olive oil. Robust oils can overwhelm the cake’s flavor.
3. Can I make this dairy-free?
Yes. Substitute Greek yogurt with a dairy-free yogurt alternative.
4. Why is my olive oil cake dense?
You may have overmixed the batter. Stir gently until just combined.
5. Can I make this into cupcakes?
Absolutely. Bake in muffin tins for 18–20 minutes. They’ll be rosemary olive oil mini cakes.
6. Is this recipe the same as Olive Oil Cake Recipe Allrecipes?
Not exactly. While Allrecipes has a classic version, this one highlights lemon and rosemary for a fragrant twist.
7. Can I make a glaze instead of powdered sugar?
Yes! A simple lemon glaze made with powdered sugar and lemon juice is perfect.
8. Is this cake Mediterranean?
Yes, olive oil cakes are considered Mediterranean desserts, common in Italy, Spain, and Greece.
