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Sliced olive oil cake on a wooden board with lemon glaze dripping down the sides and a rosemary sprig on top

Fragrant Lemon Rosemary Olive Oil Cake with a Glaze

A moist olive oil cake flavored with lemon zest and fresh rosemary, topped with a simple lemon glaze.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Calories: 465
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups All-purpose flour / 250 g
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 tbsp Fresh rosemary, finely chopped
  • Lemon zest zest of 2 lemons
  • 1 cup Granulated sugar / 200 g
  • 3 Large eggs room temperature
  • 3/4 cup Olive oil / 180 ml
  • 1/2 cup Whole milk / 120 ml
  • 1/4 cup Fresh lemon juice / 60 ml
  • 1 tsp Vanilla extract
Lemon glaze
  • 1 cup Powdered sugar / 120 g
  • 2 tbsp Fresh lemon juice
  • 1 Rosemary sprig small; optional, for garnish

Method
 

Make the cake
  1. Heat the oven to 175 C / 350 F. Grease a 23 cm / 9-inch round cake pan and line the bottom with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, salt, and chopped rosemary. Set aside.
  3. In a large bowl, whisk the sugar and lemon zest together, rubbing the zest into the sugar with your fingers to release the oils.
  4. Whisk the eggs into the sugar mixture one at a time until the batter looks pale and slightly thick.
  5. Slowly whisk in the olive oil in a steady stream, then whisk in the milk, lemon juice, and vanilla until smooth.
  6. Add the flour mixture in three additions, folding gently each time. Stop as soon as no dry streaks remain, since overmixing here is what makes the cake dense instead of soft.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  9. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Glaze and serve
  1. Whisk the powdered sugar and lemon juice together in a small bowl until smooth and pourable.
  2. Once the cake is fully cool, drizzle the glaze over the top and let it drip down the sides slightly.
  3. Garnish with a small rosemary sprig or extra lemon zest, then slice and serve.

Notes

  • Zest lemons before juicing for easier prep.
  • Do not overmix once flour is added, or the crumb turns dense.
  • Cool cake fully before glazing, or the glaze slides off.
  • Use room temperature eggs for a smoother batter.
  • Line the pan bottom with parchment for an easy release.