Lemon Rosemary Olive Oil Cake

By Leslie Blythe  ,   

November 28, 2017

This Lemon Rosemary Olive Oil Cake is deliciously lemony and moist and topped with a zesty lemon glaze.  The aromatic rosemary​ really enhances this rustic cake.

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 10 Servings


1Preheat oven to 350° F.

2Coat a 10-inch tube pan with Baker's Joy cooking spray; or regular cooking spray then dust with 2 tablespoons flour. Combine flour and next 4 ingredients (through salt) in a large bowl.

3Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.

4Pour batter into prepared pan. Bake at 350° F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.


cooking spray

2½ cups all-purpose flour

1½ tablespoons fresh rosemary, finely chopped

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups granulated sugar

½ cup olive oil

½ cup low fat milk

2 teaspoons lemon zest

¼ cup fresh lemon juice

½ teaspoon pure vanilla extract

¼ teaspoon lemon extract

3 large eggs

1 cup powdered sugar

1 tablespoon fresh lemon juice

Rosemary sprig for garnish (optional)


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