Lemon Rosemary Olive Oil Cake Recipe

BySarah
Jump to Recipe· 4.4 from 5 reviews

If you’re on the hunt for a cake that feels like a sunny afternoon in your mouth, then this Lemon Rosemary Olive Oil Cake Recipe is going to be your new best friend. It’s wonderfully fresh, just a little bit herbaceous, and seriously moist thanks to the olive oil – no butter needed. Trust me, once you taste this cake, you’ll want to make it over and over again for brunches, teas, or just because. I’m excited to walk you through it step by step so you get that perfect balance of zesty lemon and fragrant rosemary every single time.

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Why This Recipe Works

  • Bright, balanced flavors: The fresh lemon zest and juice combine beautifully with rosemary’s subtle earthiness for a unique taste.
  • Moist, tender crumb: Using extra virgin olive oil keeps the cake soft and moist without heaviness.
  • Simple yet elegant: A straightforward recipe that looks and tastes like it took hours of effort.
  • Versatile serving options: Pair it with mascarpone whipped cream or a dusting of powdered sugar for an elevated finish.
Lemon Rosemary Olive Oil Cake, Lemon Rosemary Olive Oil Cake recipe, citrus herb olive oil cake, easy lemon rosemary cake, moist 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

The magic of this Lemon Rosemary Olive Oil Cake Recipe lies in its simple but thoughtfully chosen ingredients. Each plays its part to bring out the best texture and flavor without overpowering the delicate lemon-rosemary combination. If you pay attention to sourcing good quality olive oil and fresh rosemary, you’ll see the difference immediately in the final cake.

Lemon Rosemary Olive Oil Cake, Lemon Rosemary Olive Oil Cake recipe, citrus herb olive oil cake, easy lemon rosemary cake, moist 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 the perfect structure — not too dense, not too crumbly.
  • Baking powder, baking soda, and salt: These leavening agents help the cake rise beautifully and balance sweetness.
  • Eggs: Essential for richness and moisture; they also help create that wonderful cake lift.
  • Sugar: Adds sweetness and assists in lightening the texture when beaten with eggs and lemon zest.
  • Extra virgin olive oil: The star ingredient for moistness and a subtle fruity note that pairs perfectly with lemon.
  • Milk: Helps keep the crumb tender and adds slight creaminess.
  • Lemon zest and juice: For that unmistakable fresh citrus punch that brightens the whole cake.
  • Fresh rosemary (chopped and whole): Infuses the batter with herbal notes; sprinkling some on top gives a lovely aroma and visual appeal.
  • Powdered sugar: For optional dusting — adds a pretty, classic finish.
  • Mascarpone whipped cream ingredients: Heavy cream, powdered sugar, vanilla, and mascarpone make an indulgent, silky topping or side that enhances the cake’s flavor without overpowering it.
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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.

Tweak to Your Taste

This Lemon Rosemary Olive Oil Cake Recipe is pretty adaptable and I love playing around with it depending on the occasion or mood. You can easily dial up the lemon if you want it more zingy, or add a little honey for a different sweetness profile. Let your taste buds be your guide!

  • Variation: One of my favorite tweaks is swapping half the all-purpose flour for almond flour for a slightly nuttier texture and added moisture – it’s divine, especially if you like a subtle crunch inside.
  • Dietary modification: For a dairy-free version, skip the mascarpone whipped cream or try a coconut whipped cream alternative — it complements the lemon and rosemary surprisingly well.
  • Seasonal twist: In fall, I’ve stirred in orange zest instead of lemon and added a hint of cinnamon to cozy things up.

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

Step 1: Preheat & Prepare Your Pan

I always start by heating my oven to 350°F and greasing a 9-inch springform pan — butter or olive oil works great here. Using a springform really helps when it’s time to get that cake out without breaking it apart, so if you don’t have one, a light lining of parchment paper in a regular cake pan will do the trick. Let the oven come fully to temp before you throw the batter in — that helps with an even bake.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This little mix is your rising agent powerhouse. Sifting is optional but I find it helps keep things airy and lump-free.

Step 3: Beat Eggs, Sugar & Lemon Zest Until Fluffy

This is where the magic starts. Using an electric mixer fitted with a whisk attachment, beat the sugar, eggs, and lemon zest on high speed until the mixture is thick, pale, and fluffy — around 3 to 4 minutes. It’s key to give this step enough time so you get an airy batter that will bake into a light cake. Don’t rush it!

Step 4: Add Rosemary and Olive Oil Gradually

Once your egg mixture is perfect, add in the freshly chopped rosemary. I like to add it right here because the mixing helps release the herb’s fragrance. Now, with the mixer running on high, slowly drizzle in the olive oil – this helps the batter emulsify and prevents it from separating. Keep beating for about 2 minutes so it’s well combined and luscious.

Step 5: Alternate Adding Milk, Lemon Juice, and Dry Ingredients

Turn your mixer speed down to low, and start adding the milk and lemon juice alternately with the flour mixture. This gentle folding ensures that your batter stays light and fluffy. Mix just until combined; overmixing here can make your cake tough — so watch that!

Step 6: Bake with a Rosemary Finish

Pour your batter into the prepared pan, smooth the top, and scatter the remaining whole rosemary sprigs evenly over it. These little herb pops lock in aroma and make the cake look stunning. Pop it into the oven for 30-35 minutes. Test doneness by poking a toothpick in the center — it should come out clean or with just a few moist crumbs attached.

Step 7: Cooling & Serving

Let the cake cool in the pan for about 10 minutes — this resting time helps it set so it won’t crumble when you remove it. Then transfer to a wire rack to cool completely. When it’s ready, dust with powdered sugar or top with luscious mascarpone whipped cream (recipe below). If you’re anything like me, the whipped cream is a total game-changer, adding that creamy counterpoint to the citrus and herbs.

Step 8: Making the Mascarpone Whipped Cream

In a chilled bowl, whip your heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Then dollop in the cold mascarpone cheese and continue whipping until stiff peaks appear. This topping is silky, slightly tangy, and perfect to spread on slices or serve on the side.

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Pro Tips for Making Lemon Rosemary Olive Oil Cake Recipe

  • Use fresh lemon zest: Pre-grated or dried lemon peel won’t give you that vibrant freshness, so zest those lemons just before baking.
  • Choose high-quality olive oil: A good extra virgin olive oil adds fruitiness and moisture; don’t skip this for best flavor.
  • Don’t overmix after adding flour: Mixing just until the dry ingredients disappear keeps your cake tender and light.
  • Test doneness early: Ovens vary, so start checking the cake at 30 minutes to avoid drying it out.

How to Serve Lemon Rosemary Olive Oil Cake Recipe

Lemon Rosemary Olive Oil Cake, Lemon Rosemary Olive Oil Cake recipe, citrus herb olive oil cake, easy lemon rosemary cake, moist 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 with a light dusting of powdered sugar paired with a sprig of fresh rosemary on top for an elegant touch. When I’m feeling fancy, the mascarpone whipped cream dolloped generously on the side is my go-to — it balances the lemon’s brightness and the herb’s earthiness perfectly.

Side Dishes

This cake is wonderful on its own but pairs so nicely with fresh berries or a scoop of vanilla ice cream for dessert. I also love serving it alongside a simple green salad with a honey-lemon vinaigrette for a light brunch that feels indulgent yet fresh.

Creative Ways to Present

For a party, try cutting the cake into small squares, dusting each piece with powdered sugar, and topping with a tiny rosemary leaf. Or assemble mini individual cakes in pretty jars layered with mascarpone cream and candied lemon zest – a real wow moment for guests!

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake tightly in plastic wrap and keep it in an airtight container in the fridge. It stays moist and flavorful for up to 3 days. If you’ve already added whipped cream topping, store the cream separately to keep it fresh.

Freezing

Freezing this cake works well! I usually slice it first, wrap the slices individually in plastic wrap, then place them in a zip-top bag. When I want some cake, I just thaw a slice at room temperature for an hour or so—still tastes fresh and delicious.

Reheating

If you prefer your cake slightly warm, I pop slices in the microwave for about 10 seconds – just enough to take the chill off without drying it out. You can also gently warm it in a low oven, but watch closely to prevent over-drying.

FAQs

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

    While you can use dried rosemary in a pinch, fresh rosemary is definitely best for this cake. It offers a brighter, more vibrant flavor and aroma that complements the lemon beautifully. If you use dried, reduce the amount by about half since it’s more concentrated.

  2. Is this cake gluten-free or can it be made gluten-free?

    This Lemon Rosemary Olive Oil Cake Recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can experiment with a gluten-free baking blend that’s a 1:1 replacement for flour. Just be sure to check how your blend handles leavening, and consider adding a binder like xanthan gum if needed.

  3. Why do you use olive oil instead of butter in this cake?

    Olive oil makes the cake moist and tender with a subtle fruity flavor that pairs well with lemon and rosemary. It also creates a lighter crumb compared to butter, and lets the herb and citrus notes shine through without competing richness.

  4. Can I make this cake without a springform pan?

    Absolutely! If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper. Just grease well to make sure the cake releases easily. Keep an eye on baking time, as it might vary slightly.

Final Thoughts

Making this Lemon Rosemary Olive Oil Cake Recipe always feels like a little moment of sunshine in my kitchen. It’s simple enough for weeknights yet special enough for guests, and it never fails to get compliments. I hope you enjoy baking and sharing it as much as I do — it’s one of those recipes that’s easy to remember and harder to forget once you taste that perfect harmony of lemon, rosemary, and olive oil. Give it a try and let me know how yours turns out!

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Lemon Rosemary Olive Oil Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Author: Sarah
  • 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

A moist and flavorful Lemon Rosemary Olive Oil Cake combining zesty lemon, fresh rosemary, and rich olive oil for a delightful and aromatic dessert, perfectly complemented by a creamy mascarpone whipped topping.

Ingredients

For the 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

For the 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 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 this mixture aside.
  3. Beat Eggs and Sugar: Using an electric mixer with a whisk attachment, beat the sugar, eggs, and lemon zest on high speed until the mixture is thick, fluffy, and pale, approximately 3 to 4 minutes. Then add the chopped rosemary and mix briefly to combine.
  4. Incorporate Olive Oil: Slowly pour the extra virgin olive oil into the egg mixture while the mixer continues running at high speed. Beat until fully combined, about 2 minutes.
  5. Add Milk, Lemon Juice, and Dry Ingredients: Reduce mixer speed to low. Alternate adding the milk and lemon juice with the dry flour mixture, mixing just until blended each time to avoid overmixing.
  6. Prepare to Bake: Pour the batter into the prepared cake pan. Evenly scatter the remaining ½ tablespoon of non-chopped fresh 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 or with a few moist crumbs.
  8. Cool the Cake: Place the cake pan on a cooling rack and let it 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 with the electric mixer whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Add the cold mascarpone cheese and continue whipping until stiff peaks form.
  10. Serve: Dust the cooled cake with powdered sugar if desired. Spread the mascarpone whipped cream over the cake or serve it alongside individual slices.

Notes

  • Make sure all dairy ingredients are cold to achieve the best whipped cream texture.
  • For a sharper lemon flavor, use freshly squeezed lemon juice and zest the lemons yourself.
  • The non-chopped rosemary on top adds an aromatic touch and slight texture contrast.
  • You can substitute whole milk for the 2 tablespoons of milk if preferred.
  • The cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving.
  • Feel free to dust with powdered sugar just before serving to keep it fresh-looking.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 85 mg

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