Lemon and Rosemary Olive Oil Cake
Prep time
Cook time
Total time
The softest lemon cake with a hint of rosemary. Easy to make and delicious without being too sweet or rich.
Recipe type: Dessert
Serves: 8 slices
  • For The Cake:
  • ⅓ cup light tasting olive oil
  • ¾ cup sugar
  • 1 cup unsweetened, plain yogurt (I used dairy-free cashew yoghurt)
  • Juice from one medium sized lemon
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon chopped fresh rosemary
  • 1¾ cup unbleached, all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For The Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl whisk together the olive oil and sugar. Add the yogurt, lemon juice, lemon zest, vanilla, and rosemary and mix thoroughly. Add the flour, baking powder, baking soda, and salt and mix until it is thoroughly combined and no streaks of flour remain in the batter.
  3. Line the bottom of a 9 inch round cake pan with parchment paper and spread the batter evenly in the pan. Place the pan on the middle rack of the oven and bake for 35- 40 minutes.
  4. While the cake bakes, mix the powdered sugar, lemon, and vanilla until a glaze forms. You can add more powdered sugar, or more lemon juice to change the consistency of glaze until you like it.
  5. Test the cake when you can start smelling it, it will be done when a fork poked in the middle comes out clean.
  6. Run a knife along the edge of the pan to release the side of the cake. Tip the cake out onto a plate or cooling rack and drizzle the glaze over it. Serve and enjoy!
Recipe by Dining With De Lara at http://diningwithdelara.com/2018/07/15/lemon-and-rosemary-olive-oil-cake/