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rosemary olive oil cake

Rosemary Olive Oil Cake Sweet

This rosemary olive oil cake is light, moist, and fragrant with fresh rosemary and lemon. It’s an easy Mediterranean-inspired dessert that keeps well for days and is perfect for both casual gatherings and special dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 cup extra virgin olive oil mild, fruity type
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • ½ cup plain Greek yogurt
  • 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

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
  2. Mix wet ingredients: In a large bowl, whisk together olive oil, sugar, and eggs until smooth and slightly pale.
  3. Add yogurt and citrus: Stir in Greek yogurt, lemon zest, and lemon juice until creamy.
  4. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and chopped rosemary.
  5. Combine: Gently fold dry ingredients into the wet mixture until just combined. Don’t overmix.
  6. Bake: Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick in the center comes out clean.
  7. 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.