Olive Oil and Rosemary Citrus Pound Cake
A moist pound cake infused with fresh rosemary, bright citrus zest, and smooth olive oil for a fragrant twist on a classic dessert. This mediterranean-inspired desserts ready in about 80 minutes layers all-purpose flour, baking powder, kosher 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 350 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 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cups granulated sugar
- 4 eggs large eggs
- 3/4 cup extra virgin olive oil
- 1/4 cup whole milk
- 1 tbsp, finely chopped fresh rosemary leaves
- 2 tsp lemon zest
- 1 tsp 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. Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp kosher salt.
- Step 2: In a large bowl, beat 1 1/4 cups granulated sugar and 4 large eggs with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat.
- Step 3: Add 1 tsp vanilla extract, 1 tbsp finely chopped fresh rosemary leaves, 2 tsp lemon zest, and 1 tsp orange zest to the wet mixture and stir to combine.
- Step 4: Reduce mixer speed to low and alternately add the flour mixture and 1/4 cup whole milk in three additions, beginning and ending with the flour. Mix just until combined — do not overmix.
- Step 5: Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Frequently asked questions
How long does Olive Oil and Rosemary Citrus Pound Cake take to make?
Total time is about 80 minutes (20 min prep + 60 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 Olive Oil and Rosemary Citrus Pound Cake?
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 Olive Oil and Rosemary Citrus Pound Cake?
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 Olive Oil and Rosemary Citrus Pound Cake 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 Olive Oil and Rosemary Citrus Pound Cake?
Mediterranean 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.
