I love an olive oil cake for the texture and flavor. Olive oil lends an earthy, sophisticated flair to a very simple cake. Add the savory note of rosemary and you’re practically transported to a Tuscan vineyard. A big pile of softly whipped cream and berries or supremed orange segments makes for a cake worthy of brunch, dessert, or even a decadent breakfast.
This recipe is by Lidey Hueck from her delightful new book, Cooking in Real Life. No wonder Ina Garten and Erin French took her into their kitchens, where she learned from the best.
Her career is one we dream about in culinary school, to work beside the greats. It was not the stove that brought her on this path, she was originally hired to sit behind a desk, but as is true for so many of us, food became her obsession.
There are many roads to a career; hers is both charmed and full of treasures. I find her recipes have that vibe as well. The title of her debut book says it all, Cooking in Real Life, which to me means we can pull off the recipes and keep going with our busy days. This olive oil cake is so quick and easy to make, as well as being super delicious.
Giveaway
[GIVEAWAY CLOSED! Congratulations to our three winners: Sheila, Steph, and Nancy!]
I’m thrilled to give away 3 copies of Cooking in Real Life! To enter, comment below and tell me about your go-to recipe (savory or sweet!). Must be 18 years of age to enter with a US address. Contest ends Sunday, April 28 at 11:59 p.m. central time. We’ll contact the winner via email shortly thereafter. You must respond to claim your prize within 48 hours or we’ll select a new winner.
Ingredients
- 1 cup (230g) extra-virgin olive oil
- 2 4-inch fresh rosemary sprigs
- Nonstick cooking spray with flour, for the pan
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 2/3 cup (160g) sour cream
- Grated zest of 2 lemons
- 1/3 cup (80g) freshly squeezed lemon juice (2 lemons)
- 2 cups (260g) all-purpose flour, plus more for greasing the pan
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- Lightly sweetened whipped cream or confectioners’ sugar, for serving
- 3 small oranges for serving (optional)
Instructions
- In a small skillet or saucepan, combine the oil and rosemary sprigs. Bring to a simmer over medium heat until the rosemary begins to sizzle, then turn the heat to its lowest setting and cook for 5 minutes. Set aside to cool for 20 minutes, then discard the rosemary sprigs and pour the oil into a large bowl.
- Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9-inch round cake pan at least 2 inches deep with cooking spray, and line the bottom with parchment paper, then flour the sides.
- Add the sugar to the bowl with the rosemary oil and whisk until combined. Add the eggs and whisk vigorously until thick and glossy. Add the vanilla, sour cream, lemon zest, and lemon juice and whisk until smooth.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and whisk gently until only small lumps remain. Pour the batter into the prepared pan.
- Bake until the edges of the cake are golden brown and a toothpick comes out clean, 55 minutes to 1 hour. Let cool for 30 minutes in the pan before inverting onto a wire rack to cool completely.
- Serve the cake at room temperature, with lightly sweetened whipped cream or a sprinkle of confectioners’ sugar and the orange segments, if using. Store covered at room temperature for up to 3 days.
This cake is absolutely delicious. I’ve made it three times just this month! One time using gluten-free flour and it was equally delicious. I do question the length of time to bake. 55 minutes has been much too long and the other two people I gave the recipe to said the same thing. So watch the bake time when you make it.
My go to recipe is banana bread with a cheese orange spread. If not the banana bread , then I usually make a triple mocha biscotti.
This was seriously one of the best cakes I have ever had – and I bake a lot! My guests were wowed. So moist, lemony and with great rosemary flavor (I did add a TBS of minced fresh rosemary at the end). It is definitely going into my rotation. Thank you!!!
My go to cake is Ina Garten’s “Beatty’s Chocolate Cake”. I make it for every birthday. My boys ask for it when they come home to MN.
My favorite almond cake. coming Sunday, I will bake.
This was absolutely divine! It was beautifully moist with the softest crumb. Its my first olive oil cake so I assumed the flavor would be almost too subtle for me but it was perfect! would love to know if this can be made the same with gluten free flour to share with some friends!
I LOVE rosemary and the olive oil + rosemary combo in this sweet recipe is right up my alley!
My go-to recipe is my Baba’s Strawberry Shortcake. Of all the things she cooked or baked, that was always a favorite amongst everyone and each time I make it it brings back so many great memories.
My favorite is the Chez Panisse almond cake. It’s dreamy.
Yum! I love a good olive oil cake. My go to recipe these days has been triple chocolate cookies!
My go to recipe is Basque cheesecake..
My go to recipe for cake has been the Earl Grey Cake with Fresh Raspberry Whipped Cream by Lily Fischer of Cake Life Bake Shop (can find the recipe on King Arthur website). I did make this Rosemary, Lemon and Olive oil cake and this may become my new go to. I love that this only makes one pan and that it’s equally delicious in the morning with tea or afternoon. Thanks for the recipe!
I am old school. My go to meal is a pot of pinto beans and a pan of buttermilk cornbread (no egg please!).
The recipe I wake up dreaming about is my chocolate angel food cake, which I make my own by adding a pinch of habanero powder. But I have young grandsons, so my go-to is Chubby Tates cookies. Always have a few frozen balls in my back pocket.
This looks delicious! My go to cookie recipe is a pecan halva chocolate chip cookie where the pecans are ground into a flour.
My go-to recipe is Double Chocolate Layer Cake from Gourmet Magazine from the late 90s. It’s a family favorite for birthdays.
My go to recipe is my Mom’s New York Style cheesecake recipe. I’ve been making it since I was probably about 9 years old. I can practically make it in my sleep and since she passed 4 years ago, it’s the most requested recipe from our entire family.
My go to recipes are Sarah Keifer’s banana bread with chocolate chips and Ottolenghi’s lemon blueberry loaf as well as many others.