Rosemary Citrus Olive Oil Cake
A moist olive oil cake scented with fresh rosemary and bright citrus zest, perfect for an elegant dessert or tea time. This mediterranean-inspired desserts ready in about 65 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 1 tbsp, finely chopped fresh rosemary
- 2 tsp lemon zest
- 2 tsp orange zest
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 2: In a large bowl, whisk 1 1/4 cups granulated sugar with 3 large eggs until pale and slightly thickened, about 3 minutes.
- Step 3: Slowly drizzle in 3/4 cup extra virgin olive oil while whisking to emulsify, then whisk in 1/2 cup whole milk, 1 tbsp finely chopped fresh rosemary, 2 tsp lemon zest, 2 tsp orange zest, and 1 tsp vanilla extract until combined.
- Step 4: Fold the dry ingredients gently into the wet mixture just until incorporated.
- Step 5: Pour batter into prepared pan and bake for 45-50 minutes until a toothpick inserted in the center comes out clean and top is golden.
- Step 6: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Frequently asked questions
How long does Rosemary Citrus Olive Oil Cake take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary Citrus Olive Oil Cake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Rosemary Citrus Olive Oil 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 Rosemary Citrus Olive Oil 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 Rosemary Citrus Olive Oil 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.
