Spring Baking: Lemon Olive Oil Cake With Rosemary in 35 Minutes

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 8

Spring baking can be a delightful way to celebrate the season, and what better way to do that than with a zesty Lemon Olive Oil Cake infused with the aromatic essence of rosemary? This recipe is perfect for both seasoned bakers and those just stepping into the kitchen. In just 35 minutes, you can whip up a scrumptious dessert that will have your family and friends asking for seconds.

What Is Spring Baking: Lemon Olive Oil Cake With Rosemary in 35 Minutes?

This Lemon Olive Oil Cake is a light and moist cake that showcases the bright flavors of lemon. Using olive oil not only makes the cake tender but also adds a subtle fruity flavor, while rosemary gives it a delightful herbal twist. Perfect for spring gatherings, it pairs wonderfully with fresh berries or a dollop of whipped cream, making it a versatile treat for any occasion.

Why You’ll Love This

You’re going to love this cake for several reasons. First, the combination of lemon and rosemary is refreshingly unique. It’s not just a cake, but a conversation starter! Second, making this cake doesn’t take up much of your valuable time; it’s quick enough for a weekday treat. Finally, its simple ingredients are easy to find and often already in your pantry. You’ll enjoy the compliments you receive once it’s devoured.

Ingredients You’ll Need

• 1 cup olive oil: The rich flavor of olive oil not only moistens the cake but also makes it healthier than traditional butter.
• 1 cup granulated sugar: This adds sweetness, balancing the tartness of the lemon.
• 3 large eggs: Eggs provide structure and moisture, contributing to the cake’s rise.
• 1 cup all-purpose flour: The foundation of the cake, which provides the necessary structure.
• ½ cup almond flour: This adds a lovely nutty flavor and helps keep the cake moist.
• 1 teaspoon baking powder: The leavening agent that helps the cake rise and become fluffy.
• ½ teaspoon baking soda: Works in tandem with the baking powder for the perfect rise.
• ½ teaspoon salt: Enhances the flavors, balancing the sweetness.
• Zest of 2 lemons: Provides a fresh and vibrant citrus flavor.
• Juice of 2 lemons: Adds moisture and tanginess to the cake.
• 1 tablespoon finely chopped rosemary: Infuses the cake with an herbal note that complements lemon beautifully.
• Powdered sugar for dusting: Optional, for a lovely finish once the cake is cooled.

How to Make

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prep work is essential to prevent the cake from sticking.
2. In a large mixing bowl, whisk together the olive oil and granulated sugar until well combined. The mixture should be smooth and slightly luxurious in texture.
3. Add the eggs one at a time, mixing thoroughly after each addition. This ensures a well-emulsified batter that helps to create a fluffy cake.
4. In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. This step aerates the flour for a lighter texture.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice. Mix until just combined, being careful not to over-mix. Over-mixing can lead to a dense cake.
6. Fold in the lemon zest and rosemary. The aromatic rosemary will permeate the batter, giving the cake a lovely fragrance.
7. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. When serving, dust with powdered sugar for a beautiful finish and serve with fresh berries or whipped cream, if desired. Enjoy the zesty and herby combination!

Variations & Substitutions

Gluten-Free Option: To make this cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use has a 1:1 ratio for proper texture. This variation allows those with gluten sensitivities to also enjoy this delightful cake.

Add Spices: If you like a bit of warmth, consider adding a pinch of ground cinnamon or nutmeg to the batter. These spices pair beautifully with the lemon and rosemary, adding warmth and complexity to the flavor profile.

Citrus Twist: For a unique flavor experience, try substituting orange or lime juice for some or all of the lemon juice, along with their respective zests. This will give you a beautifully different cake that still carries the essence of citrus!

Vegan Option: For a vegan version of this recipe, use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and replace the granulated sugar with coconut sugar to keep it plant-based. Olive oil remains a perfect fat for moisture and flavor.

Common Mistakes to Avoid

When making Lemon Olive Oil Cake, it’s important to keep in mind a few common pitfalls. One major mistake is over-mixing the batter. This can lead to a dense cake rather than a light and airy one. Always mix until just combined.

Another issue is using old or expired baking powder or baking soda. This could prevent your cake from rising properly. Always check the expiration dates to ensure your leavening agents are effective.

Lastly, don’t skip the cooling step! Cooling the cake in the pan for too long may cause it to sweat, leading to a soggy texture. Allow it to cool properly before serving.

Storage, Freezing & Reheating Tips

To ensure your Lemon Olive Oil Cake remains fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, consider wrapping it tightly in plastic wrap and placing it in the freezer where it can last up to 3 months.

When ready to enjoy your frozen cake, simply remove it from the freezer and let it thaw at room temperature for a few hours. For best results, reheat individual slices in the microwave for about 10-15 seconds. This will regain its moisture and soften the texture, making it just as delightful as when it was first baked.

Frequently Asked Questions

Can I use different herbs instead of rosemary? Yes! Thyme and lavender can also bring a unique flavor dimension to the cake. Just be sure to use them in moderation, as their flavors can be quite strong.

Is it necessary to use olive oil? While olive oil is the star in this recipe, you can substitute it with another oil, like canola or sunflower. However, this will alter the flavor profile slightly, as olive oil has a distinct taste that enhances the cake’s essence.

Can I make this cake in advance? Absolutely! This cake keeps well for several days, and the flavors can even improve as it sits. You can bake it ahead of time and store it as suggested.

Why is my cake dense? A dense cake could be the result of over-mixing the batter or using old leavening agents. Be gentle when combining the ingredients to retain air, which helps with lifting the cake during baking.

Can I frost this cake? While this cake is delightful on its own, you can certainly frost it! A light lemon glaze or mascarpone frosting would enhance the flavors without overpowering the cake itself.

Conclusion: You’re ready to dive into spring baking with this delightful Lemon Olive Oil Cake with Rosemary. Not only is it simple and quick, but the unique flavor combination is sure to impress everyone at your table. Whether you enjoy a slice with coffee in the morning or serve it as dessert, it’s a cake that celebrates both the season and your culinary skills. So grab your apron, and let the baking begin!