Simple Lemon Rosemary Cake With Olive Oil

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Ready in under 1 hour, this lemon rosemary cake with olive oil is a perfect summary treat to enjoy after a meal with your loved ones. It is also a great way to incorporate fresh garden herbs into your desserts.

This recipe is perfect for celebrating springtime or as a late night summertime ‘gateau’. It is moist and lemony without being overly sweet, and the whipped topping is deliciously light. (This simple sourdough vanilla cake is another great summertime dessert recipe. Or this healthy no-churn fig and walnut ice cream!)

With only a few basic ingredients like flour, eggs, lemon, olive oil, and herbs, you can create this decedent treat in under an hour. It’s an especially great recipe if you are growing your own rosemary this year, this recipe is a great way to incorporate those fresh flavours into your homemade desserts.

An overhead shot of lemon rosemary cake with olive oil and white frosting on a wooden cutting board.

For this recipe, I’m including a whipped topping which can be spread on top of the cake if you desire. I’d definitely recommend it, but it’s totally optional.

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Ingredients

Organic All Purpose Flour

Coconut Sugar

Baking Powder

Baking Soda

Salt

Rosemary

Lemons

Eggs

Milk

Olive Oil

Maple Syrup

Heavy Whipping Cream

Vanilla Extract

Mascarpone Cheese

For complete measurements, see the printable recipe card below.

Tools You Might Need

Cake Pan

Zester Or Cheese Grater

2 Medium Bowls

Sharp Knife

Instructions

To Make The Cake

Pre-heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.

Combine the organic all-purpose flour, baking soda, baking powder, and salt.

Use a cheese grater or zester to zest lemons.

In a separate bowl, beat together eggs, lemon zest, and sugar until fluffy.

Add the chopped rosemary, milk, lemon juice, and olive oil into the egg mixture.

Once combine, add the wet ingredients into the dry ingredients.

Use a bit of olive oil to grease your cake tin.

Bake for about 30 minutes. Test that the cake is fully baked by dipping a sharp knife into the centre of cake after 30 minutes. It should come out clean.

Remove the cake from the tin and allow to cool.

To Make The Whipped Topping

Combine maple syrup, heavy whipping cream, and vanilla extract until peaks start to form. Add the mascarpone cheese into the mixture and whip until everything is well combined.

Allow the cake to cool completely before adding the whipped topping.

You can apply the whipped topping to the entire cake or just to individual slices.

FAQ

How Long Will This Lemon Rosemary Cake With Olive Oil Last?

It will last on the countertop in an air-tight container for about 3 days or about a week in an airtight container in the refrigerator.

Can You Freeze Olive Oil Cakes?

Yes, but it is tastier to eat this cake straight away. You can freeze the cake, but when you defrost it, it may have become crumbly and dry. This is because there is limited fat in the cake.

Is Olive Oil Cake Healthier Than Regular Cake?

Some people prefer to bake with olive oil because it is more nutritious than butter. However, it is not less caloric.

Do You Need To Refrigerate Olive Oil Cake?

You can leave the cake in an airtight container on the countertop for about two days but after that you will want to move it into the refrigerator. It will last another 3-4 days in the fridge.

Try These Other Simple Sweet Treat Ideas

Simple Lemon Lime & Bitters Recipe

Healthy No-Churn Fig And Walnut Ice Cream (Sugar Free)

Simple & Tasty Sourdough Discard Banana Bread Recipe

Simple Sourdough Vanilla Cake With Chocolate Cream Cheese Icing

Easy and Delicious Sourdough Discard Apple Cake Recipe

Fluffy and Simple Sourdough Chocolate Bread

If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!