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+ servings

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


  • 3 cups all-purpose flour
  • 1 ½ tablespoons finely chopped fresh rosemary
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 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


  • 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.