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    Home » Cakes

    September 2, 2010 Cakes

    Catholic Guilt and Lemon Rosemary Olive Oil Cake

    Jump to Recipe - Print Recipe

    Lemon-Rosemary Olive Oil Cake -A super soft cake made with olive oil, freshly squeezed lemon juice, and a fresh rosemary. Perfect for breakfast or an afternoon coffee break.

    Summer came to a crashing end here for us three weeks ago. This is the year I decided to let my little guy leave the nest and join other toddlers that are on the road to Harvard and start Pre-K. He now is in school every day, all day. And I am alone. The silence at first was eerie. I could hear the crickets chirping outside (do crickets chirp during the day? Well, they do here in West Palm Beach).

    overhead image of lemon rosemary cake on a white plate

    I could hear my neighbors car doors closing when they were leaving to go to work. I could hear a pin drop. People I know were starting to panic. They would look at me in desperation and ask, "What are you going to do all day now that you are all alone??!?".

    I didn't think about it until they posed the question. I had no plan. People, listen to me: I HAVE NO PLAN!! Is that OK to not have a plan? I think so.

    I could sit at home and watch the paint peel from my walls for 6 hours a day. What I did know I was going to do some more baking. I was going to organize my recipes. Finish school. Get in better cardio shape. Take care of my family. Pull weeds *(kidding!). Volunteer at my kids' schools. Wash my chihuahuas. I have some pressing things to take care of.
    overhead image of a slice of lemon rosemary olive oil cake

    Here is what I did do today. It was a lazy morning. I enjoyed the crickets chirping. I read the whole paper from front to back. Today I could care less about my cardio fitness. I sat outside and sweat and shooed away the mosquitoes.

    I drank a really good cappuccino. I ate a second slice of my Lemon Rosemary Olive Oil Cake. I felt no guilt. This Catholic guilt thing is hard to shake. I wrote on my blog. I shared my Lemon Rosemary Olive Oil Cake with you, my dear readers. So there you have it! Get over it! I want to shout it from a mountain top: I did not much of any thing! And I feel good.

    I also shared a chunk with my neighbors. They deserved it. They came over with a chunk of homemade mozzarella two nights ago. Isn’t it fabulous!?

    image of a slice of mozzarella and basil

    Can you taste the rosemary in this cake?

    Last night the kids were going through “no homemade cake withdrawal”. I have been eyeing this recipe for a year and decided to give it a go. Two ingredients were stopping me: olive oil and rosemary. I chopped the rosemary so fine that my daughter didn’t know it was in there.

    I could tell. It was subtle and delicious. The lemon glaze added just the right amount of sweetness. The cake practically disappeared within the first hour it was baked. Chef came home from work and had a piece and really liked it.

    Some other cake recipes to enjoy:

    • Vegan Gingerbread Loaf Cake
    • Apple Cider Donut Cake
    • Coconut Lime Bundt Cake
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    Lemon-Rosemary Olive Oil Cake

    A super soft cake made with olive oil, freshly squeezed lemon juice, and a fresh rosemary. Perfect for breakfast or an afternoon coffee break.
    Prep Time10 mins
    Cook Time48 mins
    Course: Dessert
    Cuisine: American, Italian
    Keyword: cake
    Servings: 1 large cake
    Author: Lora

    Ingredients

    • 3 cups all-purpose flour
    • 1 ½ tablespoons finely chopped fresh rosemary
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1½ cups granulated sugar I used 1 cup
    • ½ cup olive oil
    • ½ cup fat-free milk I used whole organic milk
    • 2 teaspoons grated lemon rind
    • ¼ cup fresh lemon juice
    • 3 large eggs
    • Glaze
    • 1 cup powdered sugar
    • 1 Tablespoon fresh lemon juice I used about 3

    Instructions

    • Preheat oven to 350 F.
    • Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons of flour. Combine flour, and next 4 ingredients (through the salt)in a large bowl.
    • Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed until smooth (about 2 minutes). Add to flour mixture; beat until blended.
    • Pour batter into prepared pan. Bake at 350F for 45 minutes or until a toothpick 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 lemon juice. Drizzle sugar mixture over cake.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Jamie says

      September 02, 2010 at 4:42 pm

      LOL! I am proud of you!! Can you hear me clapping my hands? I love the life you are now starting to enjoy! Go, my child, and bake...

      Love the cake! Gotta try this one!

      Reply
    2. A Thought For Food says

      September 02, 2010 at 4:45 pm

      I'll take a piece of this right now! Looks fantastic! And I'm so glad that you feel no guilt. Hedonism is what it's all about!

      Reply
    3. whatsfordinnerascrossstatelines says

      September 02, 2010 at 4:57 pm

      So glad I'm not the only one with "the guilt"! It's hard to let go of your babies, it will get easier. That cake looks divine, on my list to make! Thanks for sharing.
      -Gina-

      Reply
    4. Savoring Italy says

      September 02, 2010 at 4:58 pm

      Thank you Jamie.I feel liberated. 🙂

      Reply
    5. Savoring Italy says

      September 02, 2010 at 4:59 pm

      Thank you Gina. It is really good. 🙂

      Reply
    6. Magic of Spice says

      September 04, 2010 at 10:32 pm

      What a gorgeous cake and recipe...and I think it's OK not to have a plan. Maybe that is where creativity comes from 🙂

      Reply
    7. Eileen says

      September 05, 2010 at 12:54 pm

      Yumm. I love lemon cake! A perfect ending to a big meal...

      Reply
    8. Anonymous says

      September 06, 2010 at 11:45 am

      This sounds like a yum combination!

      Reply
    9. Carol Egbert says

      September 06, 2010 at 1:37 pm

      I wish I had a neighbor like yours. My closest neighbors are cows...
      The cake, and the mozzarella look wonderful.

      Reply
    10. Irene says

      July 10, 2022 at 7:59 pm

      I did not find what olive oil you used for this cake. Any recommendations. please?

      Reply
      • Lora says

        July 11, 2022 at 5:33 am

        I recommend a high quality extra-virgin olive oil...whichever brand you can find! (I use a Sicilian brand). Happy Baking! XX

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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