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Lemon Rosemary Olive Oil Cake Recipe

ByCaroline
Jump to Recipe· 4.5 from 47 reviews

If you love bright, fresh flavors that make your kitchen smell like sunshine, you’re going to adore this Lemon Rosemary Olive Oil Cake Recipe. It’s moist, tender, and bursting with zesty lemon and fragrant rosemary notes—plus the olive oil keeps it beautifully soft without being heavy. I promise, once you try this, it’ll quickly become a go-to for afternoon tea or weekend brunch. Stick around because I’m sharing all my best tips to get this cake just right!

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Why This Recipe Works

  • Olive Oil Magic: Using extra virgin olive oil adds moisture and a subtle fruity richness that butter can’t match in this cake.
  • Aromatic Rosemary: Fresh rosemary gives a unique herbal note that beautifully complements the sharp lemon flavor.
  • Simple Yet Flavorful: The balance between lemon zest, juice, and rosemary lets each ingredient shine without overpowering the other.
  • Fluffy Texture: Whipping the eggs and sugar until fluffy helps the cake rise nicely and stay light.
Lemon Rosemary Olive Oil Cake, lemon olive oil cake, rosemary cake, citrus olive oil dessert, easy olive oil cake - A round lemon cake with a golden brown outside sits on white parchment paper placed on a silver round tray, resting on a white marbled surface. The cake has one thick layer of soft, light yellow inside. On top is a thick, white creamy frosting spread unevenly, covering the whole surface. There are three lemon slices and small green rosemary sprigs placed on top of the frosting, adding color contrast. A slice of cake is taken out, showing the soft texture inside with some crumbs near it. In the background, there is a clear glass jar holding silver utensils. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Lemon Rosemary Olive Oil Cake Recipe is chosen to play a part in delivering that perfect balance of moisture, flavor, and texture. I always recommend using fresh lemons and good-quality olive oil because they make a noticeable difference. Here’s why every ingredient matters:

Lemon Rosemary Olive Oil Cake, lemon olive oil cake, rosemary cake, citrus olive oil dessert, easy olive oil cake - Flat lay of a small mound of all purpose flour, two teaspoons of baking powder in a small white bowl, a quarter teaspoon each of baking soda and salt in separate small white bowls, three whole brown eggs with clean shells, a small heap of white granulated sugar, a small white bowl filled with golden extra virgin olive oil, a small white bowl with fresh milk, two fresh whole lemons—one whole and one halved showing juicy flesh, a few sprigs of fresh green rosemary—some chopped finely arranged in a small pile and one sprig whole, a small white bowl with white powdered sugar, a small white bowl of cold heavy whipping cream, a small pile of smooth mascarpone cheese, and a tiny white bowl with a pale vanilla extract liquid—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Provides structure to the cake; make sure it’s fresh for the best rise.
  • Baking powder & baking soda: These leaveners lighten the cake and help create that tender crumb.
  • Salt: Balances sweetness and brightens flavors.
  • Eggs: Essential for moisture and stability; beating them well gives the cake a fluffy texture.
  • Sugar: Sweetens and helps create a tender crumb; I use regular granulated sugar for the perfect result.
  • Extra virgin olive oil: Adds moisture and a fruity richness; always use a good-quality oil to avoid bitterness.
  • Milk: Keeps the cake tender and helps blend flavors together smoothly.
  • Lemon zest & juice: The heart of the flavor; zest provides aroma while juice adds tangy brightness.
  • Fresh rosemary: Chopped rosemary infused in the batter gives an aromatic touch, plus a small sprig on top for that rustic charm.
  • Powdered sugar: Optional, for dusting a pretty finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Lemon Rosemary Olive Oil Cake Recipe, and you should too! Whether you prefer it a little less sweet or want to swap out rosemary for thyme, there’s room to play. The base is forgiving, and small tweaks can help make it truly yours.

  • Variation: Once, I swapped the rosemary for fresh thyme and it gave the cake a more delicate herbal note—equally delicious for those who prefer something a bit milder.
  • Dairy-free: You can substitute the milk with almond or oat milk and it still tastes fantastic.
  • Gluten-free: Try a gluten-free flour blend 1:1 if you’re sensitive to gluten; just watch the texture as it might be slightly different.

Step-by-Step: How I Make Lemon Rosemary Olive Oil Cake Recipe

Step 1: Prep your pan and dry ingredients

First things first, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan lightly with butter or oil. This pan type is perfect for this cake since it makes removing it a breeze without damaging the crust.

In a medium bowl, whisk together all the dry ingredients—flour, baking powder, baking soda, and salt. Set aside. Doing this now helps distribute those leaveners evenly and avoids any clumping later.

Step 2: Whip eggs, sugar, lemon zest & rosemary

Using your electric mixer fitted with a whisk attachment, beat the eggs, sugar, and lemon zest together until the mixture turns thick, pale, and fluffy—this usually takes about 3 to 4 minutes. This step traps air that will help your cake rise beautifully.

Next, gently fold in the chopped fresh rosemary. Believe me, this simple addition transforms the flavor into something truly special.

Step 3: Add olive oil, milk, lemon juice, and dry ingredients

With the mixer running on medium-high, slowly drizzle in the extra virgin olive oil. This slow incorporation lets the batter emulsify properly, preventing any greasy spots.

Then reduce the speed to low and alternately add the milk, lemon juice, and dry ingredients to the batter. Adding them in stages helps keep the batter smooth and perfectly combined without overmixing.

Step 4: Bake and cool

Pour the batter into your prepared springform pan and scatter the remaining ½ tablespoon of unchopped rosemary on top for a lovely rustic look and aroma as it bakes. Place in the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean or with just a few moist crumbs.

Once baked, set the cake on a cooling rack and let it rest in the pan for 10 minutes before carefully removing the sides of the springform pan. Allow the cake to cool completely to room temperature on the rack before serving—or frosting.

Step 5: Whip up the mascarpone cream (optional but heavenly!)

For the whipped cream topping, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Then add the cold mascarpone and continue whipping until you get nice stiff peaks. This creamy topping pairs so beautifully with the citrus and herb notes in the cake—spread on top just before serving or serve it on the side.

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Tips from My Kitchen

  • Use Fresh Ingredients: Always use freshly grated lemon zest and fresh rosemary for the most vibrant flavors.
  • Don’t Overmix: When combining wet and dry ingredients, mix until just incorporated to keep the cake tender.
  • Cookware Choice: A springform pan prevents cracking and allows easy removal without damaging the delicate crumb.
  • Test for Doneness: Start checking at 30 minutes with a toothpick; ovens vary and you don’t want to overbake.

How to Serve Lemon Rosemary Olive Oil Cake Recipe

Lemon Rosemary Olive Oil Cake, lemon olive oil cake, rosemary cake, citrus olive oil dessert, easy olive oil cake - A single slice of yellow lemon cake with a slightly rough texture and small dark specks inside is placed on top of a stack of three white plates. On top of the cake slice is a layer of white whipped cream, garnished with a round lemon slice and a small green herb sprig. A silver fork rests on the edge of the plates. The cake stack is on a white marbled surface, with blurred background objects including a white dish filled with lemon slices and green herbs, and a clear glass jar holding silver utensils. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and elegant: a light dusting of powdered sugar and a few small sprigs of fresh rosemary on top gives a pretty, inviting look. When I’m feeling fancy, I dollop some mascarpone whipped cream on each slice—totally optional but so indulgent.

Side Dishes

This cake pairs beautifully with a cup of Earl Grey or green tea. Sometimes I add a fresh berry salad on the side to bring some additional bright, juicy contrast. It’s also wonderful alongside a light fruit sorbet on warm days.

Creative Ways to Present

I love turning this cake into a layered dessert by slicing it horizontally, adding a thin layer of lemon curd and whipped mascarpone between the layers. For brunches, you can slice it and serve with honey drizzle and candied lemon slices for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover lemon rosemary olive oil cake keeps well wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. I actually prefer it at room temp so it stays soft and flavorful.

Freezing

If you want to freeze the cake, slice it first and wrap individual pieces in plastic wrap and foil to prevent freezer burn. It freezes well for up to 2 months, and I’ve found thawing overnight in the refrigerator works best.

Reheating

To warm slices, pop them in the microwave for about 15-20 seconds or until just warm—this really brings back that fresh-baked feel. Avoid overheating or the cake can dry out.

FAQs

  1. Can I use dried rosemary instead of fresh in this Lemon Rosemary Olive Oil Cake Recipe?

    While you can substitute dried rosemary, fresh rosemary is highly recommended because it provides a brighter, more vibrant herbal flavor that dried just doesn’t match. If you must use dried, reduce the amount by about half since it’s more concentrated, and crush it finely for better distribution.

  2. Is olive oil flavor noticeable in this cake?

    The olive oil adds a subtle fruity richness but doesn’t overpower the lemon or rosemary flavors. Using a mild extra virgin olive oil helps keep the balance delicate and pleasant rather than bitter or grassy.

  3. Why do I need both baking powder and baking soda?

    They work together to get the best rise: baking powder helps lift the cake overall, while baking soda reacts with the lemon juice’s acidity to produce extra lift and tenderness.

  4. Can I make this cake without a mixer?

    Yes, you can whisk the eggs and sugar vigorously by hand until fluffy, though it will take more effort and time. Just be sure to incorporate the olive oil slowly and gently fold the dry ingredients to maintain the airy texture.

  5. What’s the best way to serve leftover cake?

    Leftovers taste amazing slightly warmed with a dollop of mascarpone whipped cream or even a scoop of vanilla ice cream for an easy dessert upgrade.

Final Thoughts

This Lemon Rosemary Olive Oil Cake Recipe holds a special place in my heart because it’s one of those rare cakes that feels both rustic and elegant at the same time. It’s like a little slice of sunshine wrapped with herbaceous charm, and I love sharing it with friends because it’s so unexpected yet comforting. I hope you’ll give this recipe a try, enjoy the bright flavors, and maybe even pass it on as your own secret favorite. Happy baking, friend!

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Lemon Rosemary Olive Oil Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 47 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

This Lemon Rosemary Olive Oil Cake is a moist and fragrant dessert featuring fresh lemon zest and juice combined with aromatic rosemary and extra virgin olive oil for a unique twist on a classic cake. Served with luscious mascarpone whipped cream, it’s perfect for spring and summer gatherings or an elegant afternoon treat.

Ingredients

Cake

  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • ½ cup extra virgin olive oil
  • 2 tablespoons milk
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 ½ tablespoons fresh rosemary, chopped
  • ½ tablespoon fresh rosemary, not chopped
  • Powdered sugar for dusting (optional)

Mascarpone Whipped Cream

  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar
  • ¾ teaspoon vanilla extract
  • 7 ounces mascarpone cheese, drained and cold

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F. Butter or lightly oil a 9-inch springform pan to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Beat eggs and sugar: In the bowl of an electric mixer fitted with a whisk attachment, beat the sugar, eggs, and lemon zest on high speed until the mixture is thick, fluffy, and pale, about 3 to 4 minutes. Then stir in the chopped rosemary.
  4. Add olive oil: With the mixer still running on high, slowly drizzle in the olive oil. Beat until fully incorporated, about 2 minutes.
  5. Combine wet and dry ingredients: Reduce mixer speed to low. Alternately add the milk and lemon juice along with the dry ingredients to the wet mixture, mixing gently until everything is just combined.
  6. Pour and top batter: Pour the batter into the prepared springform pan. Evenly scatter the remaining half tablespoon of unchopped rosemary over the top of the batter.
  7. Bake the cake: Bake for 35 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  8. Cool the cake: Place the pan on a cooling rack and let cool in the pan for 10 minutes. Then remove the cake from the pan and allow it to cool completely on the rack.
  9. Make mascarpone whipped cream: In a clean bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Add the cold mascarpone cheese and whip until stiff peaks form.
  10. Serve: Dust the cooled cake with powdered sugar and spread mascarpone whipped cream on top or serve alongside individual slices.

Notes

  • The olive oil adds moisture and a distinct flavor that pairs beautifully with lemon and rosemary – extra virgin olive oil is recommended for best taste.
  • Make sure to use fresh rosemary for the best aromatic impact; finely chop most of it and reserve some whole leaves for garnish.
  • If you don’t have a springform pan, a regular 9-inch round cake pan can be used but greasing thoroughly is important to avoid sticking.
  • The cake is best served once fully cooled to allow flavors to meld and mascarpone cream to hold its texture.
  • For a dairy-free version, substitute the mascarpone whipped cream with a coconut cream frosting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 370 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 90 mg

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