Description
This olive oil cake is a delightful blend of flavors with fresh rosemary, orange, and lemon. Whether it’s for a quick gathering or a comforting home dessert, this easy recipe satisfies your sweet cravings. Simple prep and a moist texture will have everyone asking for seconds!
Ingredients
Scale
- 2 cups all purpose flour
- 1 ¾ cups granulated sugar
- 1.5 teaspoon fresh rosemary finely chopped
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1.5 teaspoon kosher salt
- 1.5 teaspoon orange zest
- 1.5 teaspoon lemon zest
- 3 large eggs
- 2 tablespoon orange juice
- 2 tablespoon lemon juice
- ¼ cup orange liqueur
- 1.5 teaspoon vanilla extract
- ⅔ cup extra virgin olive oil
- ⅔ cup vegetable oil
- 1 ¼ cup whole milk
- ½ cup granulated sugar
- ¼ cup pistachios or almonds
- 1 orange zested
- 1 small sprig rosemary leaves stripped from stem
Instructions
- Preheat the oven to 350°F and prepare a 9” springform pan by greasing it and placing it on a foil-lined baking sheet.
- In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and both zests.
- In a large bowl, whisk together the wet ingredients: eggs, orange juice, lemon juice, orange liqueur, vanilla extract, olive oil, vegetable oil, milk, and sugar.
- Gradually stir the dry ingredients into the wet mixture until fully combined.
- Pour the batter into the springform pan, wrapping foil around the bottom to catch any spills.
- Bake for 55-75 minutes or until a toothpick inserted in the center comes out clean. If browning too quickly, cover loosely with foil towards the end.
Notes
Ensure all ingredients are at room temperature for a smoother batter.
For a nuttier flavor, consider adding chopped pistachios or almonds on top before baking.
If you prefer a sweeter cake, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 16g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg