Lemon Olive Oil and Rosemary Cake
This lemon olive oil and rosemary cake combines citrus brightness with fragrant herbs in a moist, elegant dessert that’s surprisingly simple to make.
What Makes This Lemon Olive Oil and Rosemary Cake Special?
This lemon olive oil and rosemary cake brings together the brightness of fresh lemon zest and juice, the peppery richness of extra virgin olive oil, and the piney aroma of fresh rosemary in a tender, moist crumb that’s both sophisticated and comforting. It’s the kind of cake that looks fancy but comes together in one bowl.
I’ll be honest—the first time someone suggested adding rosemary to a cake, I thought they’d lost their mind. But then I tasted it, and everything changed. The way fresh rosemary plays with bright lemon creates this incredible balance that’s neither too sweet nor too savory.
This lemon rosemary olive oil cake became my go-to for spring brunches and afternoon tea gatherings. If you’re loving the herbaceous vibe, you’ll want to check out our lavender honey shortbread cookies for another floral-meets-sweet adventure.
Table of Contents
Lemon Olive Oil and Rosemary Cake
Equipment
- 9-inch springform pan
- Electric mixer with whisk attachment
- medium mixing bowl
- Whisk
- Measuring cups and spoons
- Zester or microplane
Ingredients
Cake
- 1 ½ cups all-purpose flour Spoon and level for accuracy
- 2 teaspoons baking powder Fresh is best—check the date!
- ¼ teaspoon baking soda Helps with browning
- ¼ teaspoon salt Balances the sweetness
- 3 eggs Room temperature works magic
- 1 cup sugar Regular granulated sugar
- ½ cup extra virgin olive oil Use something you’d drizzle on salad—quality matters here!
- 2 tablespoons milk Whole milk adds richness
- zest of 2 lemons The yellow part only, not the bitter white pith
- juice of 1 lemon Fresh squeezed, please!
- 1 ½ tablespoons fresh rosemary, chopped Strip leaves from stems first
- ½ tablespoon fresh rosemary, whole leaves For that pretty topping
- powdered sugar Optional dusting for serving
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
- Preheat your oven to 350°F and grease a 9-inch springform pan. Line the bottom with parchment paper to prevent sticking.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In the bowl of an electric mixer, beat sugar, eggs, and lemon zest on high speed for 3–4 minutes until pale and fluffy.
- Add chopped rosemary, then slowly drizzle in olive oil while mixing on high until fully incorporated and glossy.
- Reduce mixer speed to low. Alternate adding the milk and lemon juice with the dry ingredients, mixing until just combined.
- Pour batter into prepared pan, top with whole rosemary leaves, and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then remove the springform ring and cool completely on a rack.
- To make mascarpone cream: whip heavy cream, powdered sugar, and vanilla until soft peaks form. Add mascarpone and beat until stiff peaks form. Spread or serve alongside cake.
Notes
Nutrition
Why You’ll Love This Lemon Olive Oil Cake with Rosemary
This rosemary lemon olive oil cake recipe wins hearts for so many reasons. First, it’s ridiculously moist thanks to that gorgeous olive oil, which keeps it tender for days. Unlike butter-based cakes that dry out quickly, olive oil cakes actually improve with time.
Second, it’s elegant without being fussy. You don’t need fancy piping skills or complicated techniques—just mix, pour, and bake. The rosemary sprigs on top bake into little fragrant garnishes that look intentional and beautiful.
Third, it works for literally any occasion. I’ve served this at fancy dinner parties and casual coffee dates, and it always disappears. There’s something about the combination that feels both special and approachable.
I learned the olive oil technique from King Arthur Baking, and they explain how olive oil creates a different crumb structure than butter—it coats flour proteins more effectively, resulting in an incredibly tender cake that stays moist longer. Game changer.
Plus, if you’re into Mediterranean flavors, this pairs beautifully with our honey almond biscotti for a truly memorable dessert spread.
Nutritional Information Per Slice
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 5g |
| Carbohydrates | 32g |
| Fat | 15g |
Based on 10 slices without mascarpone topping
What You’ll Need for This Lemon Rosemary Olive Oil Cake
Making a lemon olive oil cake with rosemary starts with simple, quality ingredients. The beauty here is that nothing’s exotic—you probably have most of this in your pantry already.
| Amount | Ingredient | Notes |
|---|---|---|
| 1 ½ cups | all-purpose flour | Spoon and level for accuracy |
| 2 teaspoons | baking powder | Fresh is best—check the date! |
| ¼ teaspoon | baking soda | Helps with browning |
| ¼ teaspoon | salt | Balances the sweetness |
| 3 | eggs | Room temperature works magic |
| 1 cup | sugar | Regular granulated sugar |
| ½ cup | extra virgin olive oil | Use something you’d drizzle on salad—quality matters here! |
| 2 tablespoons | milk | Whole milk adds richness |
| zest of 2 | lemons | The yellow part only, not the bitter white pith |
| juice of 1 | lemon | Fresh squeezed, please! |
| 1 ½ tablespoons | fresh rosemary, chopped | Strip leaves from stems first |
| ½ tablespoon | fresh rosemary, whole leaves | For that pretty topping |
| as needed | powdered sugar | Optional dusting for serving |
For the Mascarpone Whipped Cream:
| Amount | Ingredient |
|---|---|
| 1 cup | heavy whipping cream, cold |
| ½ cup | powdered sugar |
| ¾ teaspoon | vanilla extract |
| 7 ounces | mascarpone cheese, drained and cold |
For tips on choosing the best springform pan, check out our essential bakeware guide.
Equipment You’ll Need
Essential tools:
- 9-inch springform pan (makes removal so much easier!)
- Electric mixer with whisk attachment
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Zester or microplane
- Cooling rack
Nice to have:
- Citrus juicer
- Kitchen scale for precision
- Offset spatula for spreading cream
How to Make This Lemon Olive Oil and Rosemary Cake
This lemon olive oil and rosemary cake comes together beautifully in just a few simple steps. The key is building that fluffy base by beating the eggs and sugar properly—that’s where the cake gets its lovely light texture.
- Prep your workspace. Preheat your oven to 350°F and butter or lightly oil your 9-inch springform pan. I like to line the bottom with parchment paper too—insurance against sticking.
- Mix your dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until everything’s evenly distributed. Set this aside—you’ll need it soon.
- Create the fluffy base. In your mixer bowl with the whisk attachment, beat the sugar, eggs, and lemon zest on high speed for 3-4 minutes. You’re looking for thick, fluffy, and pale yellow—it should nearly triple in volume. This step is crucial for a light crumb.
- Add the rosemary and oil. Toss in your chopped rosemary, then with the mixer still running on high, slowly drizzle in that olive oil. Beat for about 2 minutes until everything’s beautifully combined and glossy.
- Finish the batter. Reduce your mixer speed to low. Alternate adding the milk and lemon juice with the dry ingredients—this prevents overmixing, which can make your cake tough. Mix just until you see no flour streaks.
- Bake to perfection. Pour the batter into your prepared pan and scatter those whole rosemary leaves on top (they’ll crisp up and look gorgeous). Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool properly. Let the cake cool in the pan on a rack for 10 minutes, then carefully remove the springform ring. Allow it to cool completely on the rack before adding any toppings—patience here prevents soggy situations.
- Make the mascarpone cream. In a clean mixer bowl with the whisk attachment, whip the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Add the cold mascarpone and continue whipping until you have stiff peaks. Spread it on the cooled cake or serve alongside individual slices.
Pro Tips for the Perfect Lemon Rosemary Olive Oil Cake
Your rosemary lemon olive oil cake recipe will shine even brighter with these tested tricks. I learned most of these through trial and error, so you don’t have to.
Room temperature matters more than you think. Cold eggs don’t incorporate as smoothly and can deflate your batter. Let your eggs sit out for 30 minutes before starting.
According to Serious Eats, ingredients at similar temperatures create a more stable emulsion, resulting in better rise and texture. When there’s more than a 10°C temperature difference, batters can break and create a dense, uneven crumb.
Don’t skip the whipping time on the eggs. That 3-4 minutes of beating eggs and sugar isn’t just a suggestion—you’re incorporating air that gives the cake its lift. The mixture should be pale, thick, and form ribbons when you lift the whisk.
Choose your olive oil wisely. Extra virgin olive oil adds flavor here, so use something you actually like tasting. Too peppery or bitter? It’ll come through in the cake. I go for a mild, fruity oil.
Fresh rosemary is non-negotiable. Dried rosemary has a completely different texture and can taste dusty in delicate cakes. Fresh brings that bright, piney flavor we’re after.
Check for doneness carefully. Olive oil cakes stay moister than butter cakes, so a few crumbs on your toothpick are totally fine—you’re looking to avoid raw batter, not achieve complete dryness.
Want to master that ultra-light texture? Our fluffy cloud cake uses similar egg-whipping techniques for an impossibly tender crumb—pure heaven.
What If Something Goes Wrong?
Why is my Lemon Olive Oil and Rosemary Cake dense instead of light?
This usually means the eggs and sugar weren’t beaten long enough, or the batter was overmixed after adding the flour. Make sure you’re whipping that egg mixture until it’s truly fluffy and pale—it should nearly triple in volume.
What if my cake sinks in the middle?
Opening the oven door too early can cause this, as can underbaking. The cake needs the full 30-35 minutes, and resist peeking until at least 25 minutes in. Also check that your baking powder is fresh—expired leaveners won’t give proper rise.
My mascarpone cream looks curdled—help!
You probably overwhipped it. Mascarpone can break if you beat it too long. Stop as soon as you have stiff peaks. If it’s already curdled, you can’t really fix it, but it’ll still taste delicious—just call it “rustic.”
Can I taste the olive oil too strongly?
If the olive oil flavor is overwhelming, you might have used a very robust, peppery oil. Next time, choose a milder variety. The lemon and rosemary should be the stars, with olive oil playing a supporting role.
Why didn’t my rosemary topping crisp up?
Make sure you’re using small, tender leaves and they’re distributed in a single layer. Larger woody sprigs might stay chewy. You can also brush them lightly with oil before baking for extra crispness.
Fun Ways to Switch Things Up
This lemon olive oil and rosemary cake loves a good variation. Once you’ve made the original, try these creative twists.
Orange and thyme version: Swap lemon for orange zest and juice, and use fresh thyme instead of rosemary. The flavor profile becomes earthier and slightly sweeter.
Lavender addition: Add 1 teaspoon of culinary lavender buds along with the rosemary for a floral note that’s absolutely dreamy with afternoon tea.
Gluten-free adaptation: For a dedicated gluten-free version, explore our gluten-free citrus cake guide with specific flour blend recommendations and texture tips.
Mini loaf pans: Divide the batter among 4-5 mini loaf pans for adorable gift-worthy cakes. Reduce baking time to 20-25 minutes.
Lemon glaze instead of cream: Mix 1 cup powdered sugar with 2-3 tablespoons lemon juice for a simple, tangy glaze that lets the cake shine through.
How to Serve, Store, and Keep This Cake Fresh
Serving this beauty is half the fun. I love it slightly warm with that cold mascarpone cream melting into it, but it’s equally gorgeous at room temperature with just a dusting of powdered sugar.
Storage is wonderfully forgiving. Cover the cake tightly and keep it at room temperature for up to 3 days—it actually gets more flavorful as the olive oil keeps everything moist. In the fridge, it’ll last up to 5 days, though the texture firms up a bit (let it come to room temp before serving).
Freezing works beautifully. Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. The mascarpone cream doesn’t freeze well, so add that fresh.
Craving rich, indulgent cake for dessert spreads? Our pistachio ooey gooey butter cake delivers decadence alongside this lighter option—perfect for varied dessert tables.
Zero-Waste Ideas for Your Lemon Scraps
Got lemon peels and rosemary stems left over? Here’s how to use every bit.
- Lemon peel sugar: Dry your zested lemon peels completely, then blitz them with sugar in a food processor for incredible lemon-scented sugar for tea or future baking.
- Rosemary-infused olive oil: Toss those rosemary stems into a bottle of olive oil and let it infuse for a week—perfect for bread dipping or roasting vegetables.
- Freezer lemon juice cubes: Juice any remaining lemons and freeze the juice in ice cube trays for future recipes.
- Stale cake transformation: If your cake goes stale, cube it and toast the pieces to make incredible croutons for summer salads.
Lemon Olive Oil and Rosemary Cake FAQs
Can I make this lemon olive oil and rosemary cake ahead of time?
Absolutely! This cake actually improves after a day as the flavors meld. Bake it up to 2 days ahead, wrap it well, and store at room temperature. Add the mascarpone cream just before serving for the freshest presentation.
What’s the best substitute for mascarpone cheese in this recipe?
Cream cheese works in a pinch, though it’s tangier and less silky. For the closest match, use equal parts cream cheese and sour cream, beaten until smooth. Greek yogurt also works if you want something lighter, though you’ll lose some of that luxurious richness.
How can I tell when my lemon rosemary olive oil cake is perfectly baked?
Insert a toothpick into the center—it should come out with just a few moist crumbs, not wet batter. The top should be golden brown and spring back lightly when touched. The cake will also start pulling away slightly from the pan edges.
Can I use dried rosemary instead of fresh in this cake?
Fresh rosemary is really essential here for the right flavor and texture. Dried rosemary can be hard and woody in delicate cakes, and the flavor is more concentrated and dusty. If you absolutely must substitute, use only ⅓ the amount and grind it finely in a spice grinder first.
Why did my lemon olive oil cake turn out dry?
The most common culprit is overbaking—olive oil cakes stay moister than butter cakes, so they can seem underbaked when they’re actually perfect. Also check that you measured flour correctly by spooning it into the measuring cup rather than scooping, which packs in too much flour.
Time to Bake This Beauty
This lemon olive oil and rosemary cake has become one of those recipes I make over and over, and I honestly never get tired of it. There’s something so satisfying about how those simple ingredients transform into something that feels special and restaurant-worthy.
I’d love to hear how yours turns out! Drop a comment below with your experience, and definitely share photos—I’m always excited to see your beautiful creations. And if you’re on a Mediterranean baking kick, don’t miss our honey olive oil cookies for another taste of that gorgeous olive oil magic.
For another bright, citrus-forward cake perfect for spring, try our lemon blueberry Bundt cake—bursting with fresh lemon and juicy berries
Baked with love by Rebeccah Ellene
