Lemon Rosemary Olive Oil Cake Recipe

Name: Lemon Rosemary Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup extra virgin olive oil; 2 eggs; 1/4 cup lemon juice, fresh-squeezed; 1 tablespoon lemon zest; 2 1/2 teaspoons rosemary, fresh and chopped; 1/2 teaspoon vanilla; 1 cup Greek yogurt; 1 1/2 cups granulated sugar; 3 cups flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup confectioners' sugar (for icing); 2 tablespoons lemon juice, fresh-squeezed (for icing)

Servings: persons

2/3 cup extra virgin olive oil
2 eggs
1/4 cup lemon juice, fresh-squeezed
1 tablespoon lemon zest
2 1/2 teaspoons rosemary, fresh and chopped
1/2 teaspoon vanilla
1 cup Greek yogurt
1 1/2 cups granulated sugar
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup confectioners' sugar (for icing)
2 tablespoons lemon juice, fresh-squeezed (for icing)

1
Begin by preheating the oven to 350F degrees. Grease your baking pan of choice and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.
2
In a large bowl, combine the eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, yogurt and granulated sugar, whisking until the mixture is light and smooth, about 1 -2 minutes.
3
In a separate bowl, thoroughly combine the flour, baking powder, baking soda and salt, and using a wooden spoon, fold into the wet ingredients, stirring until mixed together.
4
Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
5
Remove the cake from the oven and let cool in the pan for 10 minutes before removing the cake from the pan. Let the cake cool completely on a cooling rack and then prepare the icing: Whisk 1 - 2 tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake and let set before serving.

1311

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup extra virgin olive oil, 2 eggs, 1/4 cup lemon juice, fresh-squeezed, 1 tablespoon lemon zest, and more.

Yes, Lemon Rosemary Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Rosemary Olive Oil Cake

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