Lemon-Rosemary Olive Oil Cake with Orange Glaze
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 desserts 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
Instructions
- 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.
- 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).
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Rosemary Olive Oil Cake with Orange Glaze take to make?
Total time is about 70 minutes (30 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 Lemon-Rosemary Olive Oil Cake with Orange Glaze?
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 Lemon-Rosemary Olive Oil Cake with Orange Glaze?
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 Lemon-Rosemary Olive Oil Cake with Orange Glaze 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.
What goes well with Lemon-Rosemary Olive Oil Cake with Orange Glaze?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
