Istrian Olive Oil Cake with Lemon and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, fragrant olive oil cake brightened with fresh lemon zest and aromatic rosemary, reflecting Istria’s rich olive oil tradition. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, sea 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.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
  2. Step 2: In a medium bowl, whisk together 2 cups (250 g) all-purpose flour, 2 tsp baking powder, and 1/2 tsp sea salt. Set aside.
  3. Step 3: In a large bowl, beat 3 large eggs and 1 cup (200 g) granulated sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
  4. Step 4: Slowly drizzle in 3/4 cup (180 ml) extra virgin olive oil while continuing to beat until fully incorporated.
  5. Step 5: Add 1/2 cup (120 ml) whole milk, 2 tbsp lemon zest, 1 tbsp finely chopped fresh rosemary, and 1 tsp vanilla extract to the egg mixture, stirring gently to combine.
  6. Step 6: Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined, taking care not to overmix.
  7. Step 7: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.

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