Lemon-Rosemary Olive Oil Cake with Orange Glaze

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A moist, zesty cake infused with lemon and rosemary, topped with a tangy orange glaze. Ideal for a fresh, aromatic dessert or tea-time treat. This Italian-inspired recipe, ready in about 70 minutes, layers all-purpose flour, granulated sugar, baking powder 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 280 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

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp (chopped) fresh rosemary
• 2 tbsp zest of 2 lemons
• 1/2 cup olive oil
• 1/2 cup buttermilk
• 1 tbsp orange zest
• 1 cup powdered sugar
• 2 tbsp orange juice

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, whisk together 2 cups flour, 1 1/2 cups sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. Step 2: Add 2 tbsp chopped rosemary, 2 tbsp lemon zest, and 1/2 cup olive oil. Mix until a crumbly texture forms. Gradually add 1/2 cup buttermilk, stirring until a smooth batter forms (no lumps).
3. Step 3: Pour batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
4. Step 4: For the glaze, whisk 1 cup powdered sugar, 1 tbsp orange zest, and 2 tbsp orange juice until smooth. Drizzle over the cooled cake and serve.