Lemon Rosemary Olive Oil Cake Recipe

If you’re looking for a cake that’s bursting with fresh flavors but still wonderfully moist and tender, you’ve got to try my Lemon Rosemary Olive Oil Cake Recipe. It’s one of those gems that combines bright citrus with earthy herbs and the rich silkiness of olive oil into a cake you’ll want to bake again and again. I promise, once you taste it, it’ll be your go-to for brunches, teatime, or any occasion that calls for something a little special.

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Ingredients & Why They Work

The magic of this Lemon Rosemary Olive Oil Cake Recipe lies in its simple, fresh ingredients that complement each other perfectly. Each element plays a role—whether it’s the baking soda’s lift or the mascarpone in the whipped cream adding luxurious creaminess.

• All purpose flour: Provides structure but isn’t too dense, keeping the crumb tender.
• Baking powder and baking soda: Both create that lovely rise—baking powder for lightness, soda reacts beautifully with lemon juice.
• Salt: Enhances all the flavors—never skip it even in sweet cakes.
• Eggs: Add richness and help bind everything together for that perfect crumb.
• Sugar: Sweetness to balance the tart lemon and herbal notes.
• Extra virgin olive oil: The star that keeps it moist and adds subtle fruity depth.
• Milk: Lightens the batter for softness.
• Lemon zest and juice: Fresh ingredients provide vibrant lemon flavor without artificial aftertaste.
• Fresh rosemary (chopped and whole): The chopped rosemary goes into the batter for flavor infusion, while the whole sprigs on top add aroma and visual appeal.
• Powdered sugar (optional): For a delicate dusting that adds slight sweetness and makes the cake pretty.
• Heavy whipping cream, powdered sugar, vanilla extract, mascarpone cheese: These combine into a silky, lightly sweetened whipped cream that melts in your mouth — perfect as a topping or side.

Make It Your Way

I love how versatile this Lemon Rosemary Olive Oil Cake Recipe is. After making it a few times, I started playing with add-ins and toppings to make it my own or fit different occasions—and honestly, it’s such a forgiving recipe that you can easily adapt.

• Variation: Sometimes I swap out half the all-purpose flour for almond flour to give it a slightly nuttier flavour and a denser texture, perfect when I want something a bit heartier.
• Dietary swap: For a dairy-free twist, just use oat milk instead of regular milk and coconut cream in place of mascarpone for the whipped topping.
• Seasonal change: In summer, I sometimes add a handful of fresh blueberries or raspberries for that pop of color and fruity burst.

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

Step 1: Prep Your Oven & Pan

Start by preheating your oven to 350°F (175°C). This gives the oven plenty of time to reach the right temperature by the time your batter’s ready. Next, butter or lightly oil a 9-inch springform pan. I prefer springform pans here because it’s easier to remove the delicate cake without any cracks or wreckage—trust me, it’s a game changer.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures even distribution, so your cake rises evenly and has a consistent crumb. Set this bowl aside for the next step.

Step 3: Whip Eggs, Sugar & Lemon Zest

Using an electric mixer with a whisk attachment, beat the eggs, sugar, and lemon zest on high speed until the mixture turns pale, thick, and fluffy—usually about 3 to 4 minutes. This step is key for a light texture. Then, stir in the chopped rosemary for that herby infusion baked right into the cake.

Step 4: Slowly Add Olive Oil & Other Liquids

Keep the mixer running on high and slowly drizzle in the olive oil—this helps emulsify it with the eggs so your batter stays smooth and airy. After about two minutes of mixing, reduce speed to low and alternately add the milk, lemon juice, and dry ingredient mix. This gentle folding prevents overmixing, which can make your cake tough.

Step 5: Bake & Cool

Pour the batter into your prepared pan, then scatter the remaining rosemary sprigs on top for both flavor and a pretty rustic look. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. I keep an eye on it at 30 minutes to avoid overbaking, which dries the cake out. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Whip Up the Mascarpone Cream

While the cake cools, whip together your mascarpone cream: beat the cold heavy cream, powdered sugar, and vanilla extract on high until soft peaks form. Then add the cold mascarpone and whip it until stiff peaks appear—this gives you a wonderfully smooth, stable cream that’s utterly decadent with the cake.

Step 7: Serve & Enjoy

Dust the cooled cake with powdered sugar and either spread on the mascarpone whipped cream or serve it on the side. I love that you can slice it up and offer a dollop or let everyone add as they please. It’s such a crowd-pleaser.

How to Serve Lemon Rosemary Olive Oil Cake Recipe

Garnishes

I love finishing this cake with a light dusting of powdered sugar and a few rosemary sprigs on top for that fresh, natural look. Sometimes I add thin lemon slices or even candied lemon peel for a special touch. The mascarpone whipped cream on the side is my favorite garnish—it adds richness without overpowering the bright lemon and rosemary.

Side Dishes

This cake pairs beautifully with a cup of your favorite tea—earl grey or green tea work wonderfully. For brunch, I like serving it alongside fresh berries or a dollop of homemade lemon curd. It’s also delicious with a simple bowl of Greek yogurt sweetened with a drizzle of honey and some toasted nuts.

Creative Ways to Present

For a brunch party, I’ve served this cake layered with dollops of mascarpone whipped cream and fresh berries between slices, almost like a rustic cake stack. Another idea is to cut it into small squares, dust with powdered sugar, and serve on a vintage platter with tiny sprigs of rosemary for a charming afternoon treat. It’s equally lovely served warm or at room temperature.

Make Ahead and Storage

Storing Leftovers

I store leftover Lemon Rosemary Olive Oil Cake wrapped tightly in plastic wrap or in an airtight container at room temperature if I plan to eat it within two days. It stays moist and flavorful! If your kitchen is warm, throw it in the fridge but be sure to bring it back to room temperature before enjoying—it tastes best then.

Freezing

You can definitely freeze this cake! I slice it into individual portions, wrap each tightly in plastic wrap, then place them in a freezer-safe bag. When you want a treat, just thaw at room temperature. Although the mascarpone cream doesn’t freeze well, the cake itself keeps beautifully for up to three months.

Reheating

If you’re reheating leftover slices, a quick 10-15 seconds in the microwave on low power wakes the cake up without drying it out. Add fresh mascarpone cream or a little whipped cream on top after warming for a perfect indulgence.

FAQs

Final Thoughts

This Lemon Rosemary Olive Oil Cake Recipe is one of those rare finds that’s elegant yet approachable. It’s my little secret when I want guests to be impressed but don’t want to fuss over complicated techniques. The balance of bright lemon, fragrant rosemary, and luscious olive oil makes each bite feel like a hug with a burst of sunshine. I hope you enjoy making it as much as I do, and it finds a place in your kitchen favorites too!

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