I love an olive oil cake for the texture and flavor. Olive oil lends an earthy, sophisticated flair to a very simple cake. Add the savory note of rosemary and you’re practically transported to a Tuscan vineyard. A big pile of softly whipped cream and berries or supremed orange segments makes for a cake worthy of brunch, dessert, or even a decadent breakfast.
This recipe is by Lidey Hueck from her delightful new book, Cooking in Real Life. No wonder Ina Garten and Erin French took her into their kitchens, where she learned from the best.
Her career is one we dream about in culinary school, to work beside the greats. It was not the stove that brought her on this path, she was originally hired to sit behind a desk, but as is true for so many of us, food became her obsession.
There are many roads to a career; hers is both charmed and full of treasures. I find her recipes have that vibe as well. The title of her debut book says it all, Cooking in Real Life, which to me means we can pull off the recipes and keep going with our busy days. This olive oil cake is so quick and easy to make, as well as being super delicious.
Giveaway
[GIVEAWAY CLOSED! Congratulations to our three winners: Sheila, Steph, and Nancy!]
I’m thrilled to give away 3 copies of Cooking in Real Life! To enter, comment below and tell me about your go-to recipe (savory or sweet!). Must be 18 years of age to enter with a US address. Contest ends Sunday, April 28 at 11:59 p.m. central time. We’ll contact the winner via email shortly thereafter. You must respond to claim your prize within 48 hours or we’ll select a new winner.
Ingredients
- 1 cup (230g) extra-virgin olive oil
- 2 4-inch fresh rosemary sprigs
- Nonstick cooking spray with flour, for the pan
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 2/3 cup (160g) sour cream
- Grated zest of 2 lemons
- 1/3 cup (80g) freshly squeezed lemon juice (2 lemons)
- 2 cups (260g) all-purpose flour, plus more for greasing the pan
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- Lightly sweetened whipped cream or confectioners’ sugar, for serving
- 3 small oranges for serving (optional)
Instructions
- In a small skillet or saucepan, combine the oil and rosemary sprigs. Bring to a simmer over medium heat until the rosemary begins to sizzle, then turn the heat to its lowest setting and cook for 5 minutes. Set aside to cool for 20 minutes, then discard the rosemary sprigs and pour the oil into a large bowl.
- Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9-inch round cake pan at least 2 inches deep with cooking spray, and line the bottom with parchment paper, then flour the sides.
- Add the sugar to the bowl with the rosemary oil and whisk until combined. Add the eggs and whisk vigorously until thick and glossy. Add the vanilla, sour cream, lemon zest, and lemon juice and whisk until smooth.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and whisk gently until only small lumps remain. Pour the batter into the prepared pan.
- Bake until the edges of the cake are golden brown and a toothpick comes out clean, 55 minutes to 1 hour. Let cool for 30 minutes in the pan before inverting onto a wire rack to cool completely.
- Serve the cake at room temperature, with lightly sweetened whipped cream or a sprinkle of confectioners’ sugar and the orange segments, if using. Store covered at room temperature for up to 3 days.
When I’m asked to bring dessert to a gathering, my go-to-recipe is always an Earthquake Cake. I get lots of compliments.
My go to Rosh Hoshannah recipe is Brisket Frank Sinatra from a local Hadassah cookbook I received at my bridal shower 40 years ago, which is served with a tsimmes of prunes apricots and lemon peel. It is still everyone’s favorite to this day.
My favorite is the lava cakes! Always a crowd pleaser!
I have a Meyer lemon tree named Matilda. She is luscious and bountiful. In the summer I use the fruit for a lemon shortbread tart. It is a family favorite.
I have a Meyer lemon tree. Her name is Matilda. She is bountiful, and luscious. I make a shortbread lemon tart from her every summer and in the winter in December I make lemon cream chicken pasta dish .
Daphne M
Go to recipe is a roasted chicken stuffed with goat cheese croutons. Elevated comfort with rosemary garlic roasted potatoes and green beans with shallots. Heaven!
It’s so hard to think of a favorite. I have so many go to savory and sweet recipes. I think my biggest go to dessert is using whatever fruit is seasonal to make a galette.
A crustless vegetable quiche.
I love olive oil cakes! This one has me tempted. Go to recipe usually involves pasta because I can do so much with it. Tonight, pancetta, arugula, sun-dried tomatoes with garlic oil and Parm. Easy!
My go to recipe is my granny’s peach cobbler, topped with vanilla bean ice cream. It brings back my favorite childhood memories and honors the woman who was my kitchen role model as she farmed peaches ❤️
This cake sounds delicious! I am a carrot cake devotee all the way Love the spicy warmth of the cinnamon, ginger, nutmeg (I have my own grinder) and cloves The finale is a creamy decadent cream cheese frosting.
Oh my, I could lick the bowl and usually do For anyone who hasn’t tried it….it’s amazing experience
At Christmas I always have to make anise cookies. Have become a staple over the years!
My go-to is my grandma’s sour cream coffee cake.
My go to bake for every single one of my son’s birthdays is the yellow cake from your Zoe Bakes Cakes cookbook. Every single kid and parent always tells me how much they love it. I change up the frostings and decorations, but the cake is a win. Every. Single. Time!
My mother’s traditional pound cake made in a Bundt pan.
Breads are my jam according to my family. I enjoy baking, especially buns and I dabble with sourdough! Looking forward to trying my hand at the Olive oil rosemary cake. Sounds interesting.
Honey lemon chicken source unknown received from a friend
Your olive oil cake sounds so delicious. Will have to try soon! My go to recipe although savory is my absolute favorite. It is turkey tetrazzini. I just love using left over turkey from the holidays to make this decadent and delicious treat.
I have a variety of “go to” recipes that I use time and time again and love. However, if I have to pick ONE (ouch!), I would have to pick my grandmother’s Christmas Pecan Dreams Cookies. Yes, there are many recipes out there for this kind of cookie with multi-variations (e.g., Mexican Wedding Cookies comes to mind). But this particular “go to recipe” hold this honor, because if I DON’T make it at Christmas (unheard of!), I will receive the wrath of all family members, sibs, niece, nephews, friends, neighbors – and more. To me, a “go to recipe” is not just one that I like and trust and is delicious (those I have many), but also one that brings special joy to folks I care about and has meaning beyond the food itself. So, that’s got to be my Grandma Alyce’s Pecan Dream Cookies!
I will always go to any good Chocolate Chip cookie recipe!
I want to try this Olive Oil Cake! I have been intrigued for a while by the idea of Olive Oil cake!
My go to bake is Lemon Poppyseed bread.
I love a good banana bread…and can’t wait for you cookie cook book to come out soon.
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My favorite go-to that always impresses is the Zoe recipe for individual flourless chocolate lava cakes. The best thing is that they can be prepped ahead and baked right before serving. The recipe is full proof and results are stunning. Everyone thinks this is way more work than it is. Thanks Zoe!
My go to is Pecan Pie from Nuts about Chocolate by Susan Mendelsen
Being a southern girl, I love a good Red Velvet Cake and have been baking them for years. They’re a show-stopper on a dessert buffet and, oh, that cream cheese frosting. Mmm!
Can’t wait to try this olive oil cake recipe! I’ve only had olive oil cake once and it was sooo good!
This cake looks perfect for summer. My favorite sweet recipe is lemon meringue pie from my grandmother. It brings back such nice memories of her and my aunts. We would make a pie together. Both were such good bakers. I miss them.