Herbed Olive Oil Cake with Citrus Zest
A moist olive oil cake infused with fresh herbs and bright citrus zest, perfect for a light dessert or afternoon treat. This mediterranean-inspired desserts (vegetarian) ready in about 55 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/4 cup whole milk
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt until evenly combined.
- Step 3: In a large bowl, beat 3 large eggs with 3/4 cup granulated sugar until pale and thick, about 2-3 minutes using a hand mixer on medium speed.
- Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat the eggs and sugar. Then add 1/4 cup whole milk, 1 tsp vanilla extract, 1 tbsp finely chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tbsp lemon zest, and 1 tbsp orange zest; fold gently to combine.
- Step 5: Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined; do not overmix.
- Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
- Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Frequently asked questions
How long does Herbed Olive Oil Cake with Citrus Zest take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Herbed Olive Oil Cake with Citrus Zest?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Herbed Olive Oil Cake with Citrus Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herbed Olive Oil Cake with Citrus Zest for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herbed Olive Oil Cake with Citrus Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
