Lemon Rosemary Olive Oil Cake

Ingredients for Lemon Rosemary Olive Oil Cake

Makes one- 7 inch square x 2 inch deep cake, or 1- 9 inch round cake. Recipe adapted from Mario Batali.

  • 1 cup all purpose flour (sifted)

  • 0.5 cup '00' flour (sifted)

  • 1 cup granulated sugar

  • 1/2 cup extra virgin olive oil (don't skimp on quality oil)

  • 4 large eggs

  • 1 Tbsp baking powder

  • 2 Tbsp lemon zest (increase for stronger lemon taste)

  • 2 Tbsp rosemary- minced

  • 1/8 cup fresh lemon juice

  • 1/2 tsp salt


  1. Preheat oven = 350 degrees F

  2. In a medium bowl, sift together flour, baking powder, and salt

  3. In a large bowl, beat the eggs with electric mixer about 1 minute. Gradually add in sugar, continue to beat. Add in olive oil, lemon juice, lemon zest, and rosemary.

  4. Add dry ingredients to egg/sugar/oil mixture, about 1/3 at a time. Do not over mix.

  5. Prep cake pan (butter and line with parchment).

  6. Pour batter into cake pan. Bake 30-40 minutes until toothpick comes out clean.

  7. After baking, allow cake to cool.

  8. Drizzle cake with lemon glaze. Glaze is made with powdered sugar (1/4 cup) and lemon juice (2-3 Tbsp). Garnish with candied lemon peel and rosemary sprigs.