Rosemary and Olive Oil Cake with Lemon Glaze
A moist and fragrant olive oil cake infused with fresh rosemary, topped with a bright and tangy lemon glaze for a perfect balance of savory and sweet!
ะ visual for Rosemary and Olive Oil Cake with Lemon Glaze—a perfect blend of savory rosemary and bright lemon, beautifully presented for an inviting Mediterranean-inspired treat๐๐ฟ/This image was created with the assistance of DALL·E
Discover a delightful fusion of sweet, savory, and citrusy flavors with Rosemary and Olive Oil Cake with Lemon Glaze. This Mediterranean-inspired cake pairs the subtle, earthy taste of rosemary with the richness of olive oil, creating a moist and tender crumb that’s both unique and comforting. Finished with a bright lemon glaze, this cake is perfect for afternoon tea, brunch, or even as a light dessert that leaves a refreshing impression.
The combination of olive oil and rosemary in a cake may seem unconventional, but together they create a wonderfully fragrant and balanced treat. Olive oil lends the cake a soft, luxurious texture, while rosemary adds an herbaceous note that pairs beautifully with the sweet tang of lemon. The glaze is simple yet impactful, highlighting the cake’s delicate flavors with a burst of citrus.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup extra-virgin olive oil
- 3 large eggs
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1 lemon
- 1/2 cup Greek yogurt (or plain yogurt)
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice (adjust for desired thickness)
- Extra rosemary sprigs for garnish
Directions
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the olive oil, eggs, rosemary, lemon zest, and Greek yogurt until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Bake the Cake
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to achieve your desired glaze consistency.
Assemble and Garnish
- Drizzle the lemon glaze over the cooled cake, allowing it to cascade over the sides for a rustic look.
- Garnish with extra rosemary sprigs and a little extra lemon zest if desired.
