Olive Oil Cake with Lemon and Rosemary

A moist and flavorful Mediterranean-inspired cake made with olive oil, lemon zest, and fresh rosemary. Simple enough for everyday, elegant enough for entertaining.

Prep Time

15 minutes

Total Time

1 hour

Calories

465 kcal

Difficulty

Easy

Equipment

5 items

Cost

£0.48/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2cupsAll-Purpose Flour

£0.30

2teaspoonsBaking Powder

£0.10

0.5teaspoonSalt

£0.01

3Eggs(Large)

£0.75

1cupGranulated Sugar

£0.35

1cupOlive Oil(Extra Virgin)

£1.50

2tablespoonsLemon Zest(From about 2 lemons)

£0.20

1tablespoonFresh Rosemary(Finely chopped)

£0.40

0.3cupMilk(Whole or 2%)

£0.08

2tablespoonsPowdered Sugar(For dusting (optional))

£0.15

Total Cost

£3.84

£0.48 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2.
In a medium bowl, whisk together flour, baking powder, and salt.
3.
In a separate large bowl, whisk together eggs and granulated sugar until light and fluffy.
4.
Gradually whisk in the olive oil until well combined.
5.
Stir in the lemon zest and chopped rosemary.
6.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7.
Pour batter into the prepared cake pan and spread evenly.
8.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
9.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10.
Dust with powdered sugar before serving, if desired.

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My Notes

Nutrition Information

Nutrition per serving (140g)

465 kcal / 1945 kJ

Carbs

43g

17% of RDA

Fat

31g

44% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

28 g

31% of RDA

Sodium

180 mg

8% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Use a good quality olive oil for the best flavor.

Fresh rosemary is key to the unique flavor of this cake; dried rosemary is not a good substitute.

To prevent the cake from sticking, ensure the cake pan is well-greased and floured.

Cake can be stored in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

9-inch Cake Pan

Mixing Bowls

Whisk

Zester

Wine Pairings

No wine pairing suggestions available for this recipe.

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