Lemon Rosemary Olive Oil Cake
Savor this delectable Lemon Rosemary Olive Oil Cake, where the vibrant flavors of citrus, fragrant herbs, and the smoothness of olive oil intertwine to create a truly delightful dessert.
Equipment
Ingredients
- 2 cups (250 g) All Purpose Flour
- 1/2 tsp (1 g) Ground Ginger
- 1/2 tsp (2 g) Baking Powder
- 1/2 tsp (2 g) Baking Soda
- 1 tsp (6 g) Kosher Salt
- 1 tbsp (2 g) Fresh Rosemary, (diced)
- 1 tbsp (6 g) Lemon Zest
- 1 3/4 cups (350 g) Sugar
- 1 cup (216 g) Olive Oil
- 3 Large (150 g) Eggs
- 1/4 cup (61 g) Lemon Juice
- 1 cup (240 g) Buttermilk
Lemon Rosemary Simple Syrup
- 1/3 cup (82 g) Sugar
- 1/2 cup (80 g) Water
- 2 sprigs Fresh Rosemary
- Lemon Peels, (from half of a lemon)
- 2 tbsp (1/2) Lemon Juice
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray and set aside.
- Combine flour, baking powder, baking soda, kosher salt, and ground ginger in a large bowl. Whisk together and set aside.
- In a separate bowl, combine chopped rosemary, lemon zest, and sugar. Use your fingers to rub everything together to infuse the oils of the lemon and rosemary into the sugar. Do this for 3-5 minutes, until the sugar is fragrant and slightly yellow.
- Add the wet ingredients. Pour olive oil, room temperature eggs, and lemon juice to the sugar mixture and whisk for 3-5 minutes, until everything is fully incorporated. Then add half of the dry ingredients and mix together. Pour in the buttermilk, then the remaining half of the dry ingredients.
- Pour batter into the prepared cake pan and bake for one hour, until the top is golden brown and a toothpick comes out clean or with just a few crumbs.
- While the cake is baking, prepare the rosemary lemon simple syrup. Add sugar, water, 2 sprigs of rosemary, and lemon peels from half of a lemon to a small saucepan over medium low heat, stirring occasionally, about 5-10 minutes. Remove the heat and take out the rosemary and lemon peels. Add lemon juice and whisk together slowly. Set aside to cool.
- Once the cake is finished baking, remove from the oven and brush the top of the cake with the rosemary lemon simple syrup then allow the cake to cool completely. Dust with powdered sugar and enjoy!
Notes
Substitutions
Dairy-free option: use your favorite dairy free milk and add a tablespoon of vinegar or apple cider vinegar to replace the buttermilk.
Vegan option: use the dairy free option to replace the buttermilk and also use flax eggs in place of regular eggs.
Gluten-free option: use a 1-to-1 gluten free flour to replace the all purpose flour.
Pro Baking Tips
- Measure accurately: Use precise measurements for the ingredients to ensure the cake turns out moist and well-balanced. Baking is a science, so follow the recipe closely.
- Use room temperature ingredients: Allow your eggs, milk, and any other refrigerated ingredients to come to room temperature before incorporating them into the batter. This ensures better mixing and helps the cake bake evenly.
- Whisk or sift the dry ingredients: Whisk or sift the dry ingredients (flour, baking powder, salt, etc.) together to remove any lumps and distribute them evenly. This step helps to ensure a smooth texture in the final cake.
- Mix gently: When combining the wet and dry ingredients, mix them together gently until just combined. Overmixing can lead to a denser cake. Stir until there are no visible streaks of flour, but avoid overworking the batter.
- Don't overbake: Olive oil cakes tend to be more moist than butter-based cakes. Keep a close eye on the baking time and check for doneness with a toothpick or cake tester inserted into the center. The tester should come out with a few moist crumbs attached, but not wet.
- Serve with something complementary! Olive oil cakes pair wonderfully with fresh fruit, a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of citrus glaze. These additions can add an extra layer of flavor and visual appeal.
Nutrition
Serving: 1slice, Calories: 401kcal, Carbohydrates: 52g, Protein: 4g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 298mg, Potassium: 78mg, Fiber: 1g, Sugar: 36g, Vitamin A: 107IU, Vitamin C: 4mg, Calcium: 46mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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