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Lemon Rosemary Olive Oil Cake Recipe

ByMadison
Jump to Recipe·5 from 17 reviews

If you’re looking for a cake that perfectly blends citrusy brightness with a fragrant herb twist, you’re in the right place. This Lemon Rosemary Olive Oil Cake Recipe is hands down one of my favorite go-tos whenever I want something simple but impressively flavorful. It’s moist, tender, and just the right amount of fragrant thanks to that fresh rosemary and zesty lemon combo. Plus, using olive oil instead of butter keeps it incredibly silky – trust me, you’ll want to keep this recipe close for your next gathering or cozy afternoon treat.

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Why This Recipe Works

  • Bright & Herbal Flavor Combo: The fresh lemon zest and rosemary create a fresh, aromatic cake that’s anything but ordinary.
  • Olive Oil for Moisture: Using extra virgin olive oil gives the cake a tender crumb and a subtle fruity depth you won’t get with butter.
  • Simple Yet Elegant: The straightforward ingredients come together quickly, so you can whip this up on a whim and still impress.
  • Versatile Serving Options: Whether dusted with powdered sugar or paired with mascarpone whipped cream, it’s always a hit.
Lemon Rosemary Olive Oil Cake, citrus herb olive oil cake, moist lemon rosemary cake, healthy olive oil cake, easy lemon herb cake - A round lemon cake with a golden brown outside sits on white parchment paper placed on a silver round tray, resting on a white marbled surface. The cake has one thick layer of soft, light yellow inside. On top is a thick, white creamy frosting spread unevenly, covering the whole surface. There are three lemon slices and small green rosemary sprigs placed on top of the frosting, adding color contrast. A slice of cake is taken out, showing the soft texture inside with some crumbs near it. In the background, there is a clear glass jar holding silver utensils. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Lemon Rosemary Olive Oil Cake Recipe contributes something special, working as a harmonious team. Fresh rosemary and lemon zest really bring it home, while the olive oil helps keep that delicate crumb moist and flavorful. Here’s why I stick with these particular ingredients and some tips for choosing the best versions.

Lemon Rosemary Olive Oil Cake, citrus herb olive oil cake, moist lemon rosemary cake, healthy olive oil cake, easy lemon herb cake - Flat lay of a small mound of all purpose flour, two teaspoons of baking powder in a small white bowl, a quarter teaspoon each of baking soda and salt in separate small white bowls, three whole brown eggs with clean shells, a small heap of white granulated sugar, a small white bowl filled with golden extra virgin olive oil, a small white bowl with fresh milk, two fresh whole lemons—one whole and one halved showing juicy flesh, a few sprigs of fresh green rosemary—some chopped finely arranged in a small pile and one sprig whole, a small white bowl with white powdered sugar, a small white bowl of cold heavy whipping cream, a small pile of smooth mascarpone cheese, and a tiny white bowl with a pale vanilla extract liquid—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The backbone of the cake, providing structure without being too heavy.
  • Baking powder & baking soda: These leavening agents ensure your cake rises beautifully and stays light.
  • Salt: Just a pinch to balance and enhance the sweetness.
  • Eggs: They bind the cake, add richness, and help with rising.
  • Sugar: Adds sweetness and helps create a tender crumb; I use granulated sugar for that classic texture.
  • Extra virgin olive oil: Choose a fruity, mild olive oil – it’s key for that moist texture and a hint of savory depth.
  • Milk: Adds moisture and helps blend the flavors together.
  • Lemon zest & juice: Fresh is best here – the zest gives intense lemon flavor, while juice adds brightness and acidity that balances sweetness.
  • Fresh rosemary (chopped and whole): The chopped rosemary infuses the batter with its herbal aroma, and the leftover sprigs on top add visual appeal and fragrance while baking.
  • Powdered sugar (optional): For dusting — it’s a pretty, simple finish.
  • Mascarpone whipped cream components: Heavy cream, powdered sugar, vanilla extract, and mascarpone cheese come together to create a rich, luxuriously creamy topping that’s the perfect partner for this cake.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Lemon Rosemary Olive Oil Cake Recipe is how easily it adapts. I’ve played around with adding a touch of almond extract or swapping the milk for almond milk to make it dairy-free. You can totally make it your own and it’ll still turn out delicious.

  • Herb swap: I once tried thyme instead of rosemary and loved the subtle earthiness it added—give it a try if you’re out of rosemary!
  • Dairy-free option: Replace milk with your favorite plant-based milk, and skip the mascarpone topping or use coconut cream for a similar indulgence.
  • Sweetness level: If you prefer less sweet, I reduce the sugar slightly and it still hits the spot.
  • Extra citrus kick: Adding a bit of orange zest in with the lemon zest adds a lovely twist.

Step-by-Step: How I Make Lemon Rosemary Olive Oil Cake Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (175°C), and grease up a 9-inch springform pan with butter or a light coat of oil. I like using a springform because it makes unmolding the cake so much easier — no cracked edges. Also, get your dry ingredients measured and whisked together in a bowl; having that ready means no scrambling when it’s time to mix everything.

Step 2: Whip it Real Good

Using an electric mixer fitted with a whisk attachment, beat the eggs, sugar, and lemon zest on high speed until the mixture is thick, fluffy, and pale—usually about 3 to 4 minutes. This step might feel like a workout (I always make sure I’m near a coffee pot!), but it’s absolutely crucial for that light texture. Then, stir in your chopped rosemary so it gets evenly distributed throughout.

Step 3: Slow and Steady Olive Oil

Here’s a trick I learned: while your mixer is running on high, slowly drizzle in the olive oil. This helps the oil emulsify with the egg and sugar mixture, preventing separation. Beat for another 2 minutes until fully combined, then reduce the mixer speed to low. Now, alternate adding the milk, lemon juice, and the dry ingredient mixture. This keeps the batter smooth and prevents over-mixing.

Step 4: Bake and Cool

Pour your batter into the prepared pan, then sprinkle the remaining half tablespoon of whole rosemary sprigs on top—you’ll get that beautiful oven-caramelized aroma that fills the house. Bake for about 30–35 minutes, checking with a toothpick to ensure it comes out mostly clean (a few crumbs are totally fine). Once baked, cool it in the pan for 10 minutes, then carefully release from the springform and cool completely on a rack.

Step 5: Make the Mascarpone Whipped Cream

In a chilled bowl with the whisk attachment, beat cold heavy cream, powdered sugar, and vanilla on high until soft peaks form. Then gently mix in the mascarpone cheese and whip until you get thick, stiff peaks. This topping takes the cake (literally) to another level—slather it on or serve on the side!

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Pro Tips for Making Lemon Rosemary Olive Oil Cake Recipe

  • Use Fresh Ingredients: Fresh rosemary and lemon zest make all the difference—frozen won’t give you that vibrant punch.
  • Don’t Overmix: Mix just until combined after adding dry ingredients to keep the cake tender.
  • Olive Oil Matters: Use a mild, fruity extra virgin olive oil for best flavor; avoid anything too peppery or bitter.
  • Watch the Baking Time: Oven temperatures vary, so start checking at 30 minutes to avoid dryness.

How to Serve Lemon Rosemary Olive Oil Cake Recipe

Lemon Rosemary Olive Oil Cake, citrus herb olive oil cake, moist lemon rosemary cake, healthy olive oil cake, easy lemon herb cake - A single slice of yellow lemon cake with a slightly rough texture and small dark specks inside is placed on top of a stack of three white plates. On top of the cake slice is a layer of white whipped cream, garnished with a round lemon slice and a small green herb sprig. A silver fork rests on the edge of the plates. The cake stack is on a white marbled surface, with blurred background objects including a white dish filled with lemon slices and green herbs, and a clear glass jar holding silver utensils. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love dusting this cake with powdered sugar for an elegant, simple look. Sometimes I jazz it up with a few sprigs of fresh rosemary and thin lemon slices on top for that photo-ready finish. The mascarpone whipped cream is an absolute winner too – it adds a creamy, slightly tangy element that perfectly balances the herbaceous cake.

Side Dishes

This cake pairs beautifully with a light fruit salad, especially berries or citrus segments that complement the lemon flavor. If you’re serving it in the afternoon, a cup of Earl Grey tea or a mild, floral coffee helps bring out the herbal notes nicely.

Creative Ways to Present

For a party, I’ve layered slices between plates with dollops of the mascarpone whipped cream and a drizzle of honey or a splash of limoncello. I’ve also served this cake warm with a scoop of vanilla ice cream for an unexpected but delightfully cozy twist. Layer it with some fresh lavender or edible flowers for a springtime centerpiece that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the cake tightly with plastic wrap and keep it at room temperature if I’m serving it within 2 days. If you want it to last longer, store it in an airtight container in the fridge—it keeps the cake moist but you’ll want to bring it back to room temp before serving so it’s tender.

Freezing

I’ve had great luck freezing this cake just baked and cooled—wrap it tightly in clingfilm and then in foil to protect it from freezer burn. When I’m ready, I thaw it in the fridge overnight. The texture stays surprisingly good, and I just whip up fresh mascarpone cream to serve alongside.

Reheating

To warm slices, I pop them in the microwave for about 15 seconds or warm gently in a toaster oven. Be careful not to overheat or it can dry out. Serving with mascarpone whipped cream or a small scoop of gelato really makes this cake shine warm or cold.

FAQs

  1. Can I use dried rosemary instead of fresh in this Lemon Rosemary Olive Oil Cake Recipe?

    While fresh rosemary provides the best flavor and aroma, you can substitute dried rosemary—just use about one-third the amount called for fresh, since it’s more concentrated. Also, chop it finely to prevent tough bits in the cake.

  2. Is it necessary to use a springform pan?

    A springform pan makes it easier to remove the delicate cake without cracking, but if you don’t have one, a well-greased standard round cake pan works. Just be very careful when unmolding, or consider lining the pan with parchment paper for easier release.

  3. Can I make this cake vegan or gluten-free?

    This recipe isn’t naturally vegan or gluten-free, but you can experiment with substitutes: use plant-based milk and a flax or chia egg to replace eggs, and swap the flour for a gluten-free blend that includes a binder like xanthan gum. The flavor might shift, so test small batches first.

  4. How long does this cake stay fresh?

    Stored properly, this cake stays fresh at room temperature for 1-2 days and up to 5 days refrigerated. The mascarpone whipped cream is best added just before serving for optimal texture.

Final Thoughts

This Lemon Rosemary Olive Oil Cake Recipe holds a special place on my recipe shelf because it’s that rare cake that feels both sophisticated and homey at the same time. It’s my go-to when I want a simple cake that tastes like I spent hours in the kitchen, and it never disappoints guests. I really encourage you to try it exactly as written the first time, then play around with your favorite tweaks. Trust me, once you experience the tender crumb and bright herbal notes, this cake will become one of your favorites too.

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Lemon Rosemary Olive Oil Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

This Lemon Rosemary Olive Oil Cake is a moist, fragrant dessert featuring the bright flavors of lemon zest and juice combined with fresh rosemary and rich olive oil. Perfectly complemented by a luscious mascarpone whipped cream topping, it’s an elegant cake ideal for gatherings or a special treat.

Ingredients

Cake

  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • ½ cup extra virgin olive oil
  • 2 tablespoons milk
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 ½ tablespoons fresh rosemary, chopped
  • ½ tablespoon fresh rosemary, not chopped
  • Powdered sugar for dusting, optional

Mascarpone Whipped Cream

  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar
  • ¾ teaspoon vanilla extract
  • 7 ounces mascarpone cheese, drained and cold

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 F. Butter or lightly oil a 9-inch springform pan to prevent sticking.
  2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Beat Eggs, Sugar, and Zest: Using the whisk attachment of an electric mixer, beat the sugar, eggs, and lemon zest on high speed until the mixture is thick, fluffy, and pale, about 3-4 minutes.
  4. Add Chopped Rosemary and Olive Oil: Mix in the chopped fresh rosemary. With the mixer running on high, slowly drizzle in the extra virgin olive oil. Continue beating until fully combined, approximately 2 minutes.
  5. Incorporate Milk, Lemon Juice, and Dry Ingredients: Reduce the mixer speed to low. Gradually add the milk and lemon juice alternately with the dry ingredient mixture, mixing just until combined.
  6. Pour Batter and Top with Rosemary: Pour the batter into the prepared springform pan. Evenly scatter the remaining half tablespoon of fresh rosemary (not chopped) over the top of the batter.
  7. Bake the Cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  8. Cool the Cake: Place the pan on a cooling rack and let it sit for 10 minutes. Then, remove the cake from the pan and allow it to cool completely on the rack.
  9. Prepare Mascarpone Whipped Cream: In a clean bowl with a whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
  10. Add Mascarpone Cheese: Add the chilled mascarpone cheese to the whipped cream and continue whipping until stiff peaks form.
  11. Serve: Dust the cooled cake with powdered sugar and either spread the mascarpone whipped cream on top or serve it alongside individual slices.

Notes

  • For a dairy-free version, substitute the mascarpone whipped cream with coconut cream whipped topping.
  • Ensure the mascarpone cheese and heavy cream are well chilled to achieve the best whipped cream texture.
  • Use fresh rosemary for the best flavor; dried rosemary may be too overpowering.
  • To add a little extra lemon flavor, consider a lemon glaze drizzle made from powdered sugar and lemon juice.
  • This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 85 mg

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