There’s something magical about the way rosemary and olive oil come together in this cake—it’s like a warm hug from an Italian grandmother you never knew you had. The scent alone will have your kitchen smelling like a sun-drenched Tuscan villa. And the best part? It’s deceptively simple to make.
Essential Ingredients & Tools
Ingredients
- 1 cup extra-virgin olive oil – The star of the show. Don’t skimp here—use the good stuff, the kind you’d drizzle over a crusty piece of bread. (Substitute: regular olive oil in a pinch, but the flavor won’t be as vibrant.)
- 1 tbsp fresh rosemary, finely chopped – Just enough to perfume the whole cake. (Substitute: 1 tsp dried rosemary, steeped for 10 minutes.)
- 3 large eggs – Room temperature is best for easy emulsification.
- 1 ¼ cups granulated sugar – For sweetness and structure.
- 1 ½ cups all-purpose flour – The base of the cake.
- ½ tsp baking powder + ½ tsp baking soda – For lift.
- ¼ tsp salt – To balance the sweetness.
- Zest of 1 lemon – Brightens the herbal notes.
- ½ cup milk – Adds moisture.
Tools
- 9-inch round cake pan – Grease it well, and don’t forget the parchment paper.
- Stand mixer or hand whisk – For whipping eggs and sugar to ribbon stage.
- Small saucepan – For infusing the olive oil.
- Fine-mesh sieve – To strain the rosemary from the oil.
- Wire rack – Essential for cooling the cake properly.
How to Make Rosemary Olive Oil Cake
- Preheat & Prep Like a Pro
Set your oven to 350°F (175°C). Grease your 9-inch round cake pan thoroughly with olive oil, then line the bottom with parchment. For extra insurance, dust it lightly with flour. Why? Olive oil cakes are dense, and proper prep prevents sticking. - Infuse That Olive Oil
In a small saucepan, warm 1 cup of olive oil with 1 tablespoon of chopped rosemary over low heat for 5 minutes. Strain it through a fine-mesh sieve. Key detail: Tiny bubbles around the rosemary mean you’re extracting flavor without bitterness. - Whip Eggs & Sugar to Ribbon Stage
In a stand mixer, beat 3 eggs and 1 ¼ cups sugar on medium-high for 4–5 minutes until pale, thick, and ribbon-like. Why? This incorporates air, creating a light crumb despite the oil’s density. - Slowly Drizzle in the Rosemary Oil
With the mixer on low, pour in the 1 cup infused oil in a thin, steady stream. Why? Tempering ensures the oil emulsifies instead of separating. Mix in zest of 1 lemon for brightness. - Fold in Dry & Wet Ingredients
Sift together 1 ½ cups flour, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Add to the batter in three parts, alternating with ½ cup milk. Mix just until combined—overworking leads to a tough cake. - Bake Until Golden & Springy
Pour the batter into the pan and bake for 40–45 minutes. Rotate the pan halfway for even browning. The cake is done when a skewer comes out clean. - Cool It Right
Let the cake sit in the pan for 10 minutes, then transfer to a wire rack. Why? Trapped steam makes the bottom soggy.
Why This Recipe Works
The Emulsification Trick
Beating eggs and sugar to ribbon stage traps air bubbles for lift. Drizzling oil slowly ensures a velvety texture.
Rosemary Infusion Secrets
Steep for only 5 minutes—longer risks bitterness. Bruise fresh leaves for more aroma, or strain dried rosemary well to avoid grit.
Storage & Freshness Guide
Let It Rest
Wait 2 hours before slicing—the flavors deepen. Brush with lemon syrup (equal parts lemon juice and sugar, warmed) for shine.
Storage Tips
- Room temp: Store in an airtight container with a slice of bread for moisture (up to 3 days).
- Freezing: Wrap slices in parchment + foil, freeze for 2 months. Thaw at room temp.
- Reviving stale cake: Warm in a 300°F oven for 5 minutes or drizzle with honey.
Ingredient Variations and Their Impact
- Thyme & Honey: Swap rosemary for thyme and half the sugar for honey. Add black pepper for depth.
- Almond Flour: Replace ½ cup flour with toasted almond flour (reduce milk by 1 tbsp).
- Lavender & Orange: Use culinary lavender and orange zest. Pair with vanilla glaze.
Perfect Pairings
Complementary Dishes
- Whipped Ricotta with Honey: The creamy tang contrasts the cake’s herbal notes. Drizzle with rosemary-infused honey for harmony.
- Olive Tapenade Crostini: A savory prelude that primes the palate.
Drinks
- Moscato d’Asti: The wine’s peach notes cut through the richness.
- Earl Grey Tea: Bergamot mirrors the lemon zest.
Something Sweet
- Berry Compote: Tart raspberries balance the earthy sweetness.
- Lemon Sorbet: A chilled, acidic counterpoint.
The Secret to the Most Fragrant Rosemary Olive Oil Cake You’ll Ever Bake
Recipe Controls
Bake the ultimate Rosemary-Infused Olive Oil Cake with my easy recipe. Fragrant, moist, and perfect with tea or wine. Get your slice of comfort today!
Ingredients
For the Cake
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1 cup extra-virgin olive oil
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1 tbsp fresh rosemary (finely chopped)
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3 large eggs
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1 ¼ cups granulated sugar
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1 ½ cups all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 lemon zest
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½ cup milk
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment.01
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Infuse 1 cup olive oil with 1 tbsp rosemary over low heat for 5 minutes. Strain and cool slightly.02
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Beat 3 eggs and 1 ¼ cups sugar to ribbon stage (4–5 minutes).03
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Slowly drizzle in 1 cup rosemary oil on low speed. Mix in zest of 1 lemon.04
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Sift together 1 ½ cups flour, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Alternate adding dry mix and ½ cup milk to batter in three parts.05
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Bake for 40–45 minutes until golden. Cool in pan for 10 minutes, then transfer to a wire rack.06
