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: Cooking spray; 2 tablespoons all-purpose flour; 13.5 ounces all-purpose flour (about 3 cups); 1 1/2 tablespoons finely chopped fresh rosemary; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 1/2 cup olive oil; 1/2 cup fat-free milk; 2 teaspoons grated lemon rind; 1/4 cup fresh lemon juice; 1/2 teaspoon vanilla extract; 1/4 teaspoon lemon extract; 3 large eggs; 1 cup powdered sugar; 1 tablespoon fresh lemon juice; Fresh rosemary sprig (optional)

Servings: persons

Cooking spray
2 tablespoons all-purpose flour
13.5 ounces all-purpose flour (about 3 cups)
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup fat-free milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 large eggs
1 cup powdered sugar
1 tablespoon fresh lemon juice
Fresh rosemary sprig (optional)

1
Preheat oven to 350u00b0.
2
Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.
3
Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.
4
Pour batter into prepared pan. Bake at 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.

1191

kcal

Calories

Fat

190

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: Cooking spray, 2 tablespoons all-purpose flour, 13.5 ounces all-purpose flour (about 3 cups), 1 1/2 tablespoons finely chopped fresh rosemary, 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

How did you like this recipe?

Frequently Asked Questions