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.
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If I’m bringing sweet treat, my go to recipe is often a dark chocolate, toasted walnut, vanilla, coconut banana bread or bundt cake with ganache drizzle.
My go to recipe comes from your neck of the woods….a Scandinavian Almond Cake. I love that it’s just five pantry ingredients (once you have a bottle of good almond extract). I bought the special pan for it & it makes for a nice presentation & easy portioning. *Note* I used to have problems with the cake sticking to the band. You’ll have no problems if the pan is well greased & you let it cool for exactly 10 minutes (out of the oven) before flipping it over.
My go-to is your chocolate cake recipe. I get so many compliments when I make it!
My go to recipe is Lemon/Poppy Seed scones. I am still on a quest for the best scone recipe but I have a couple that I really like! My family loves when the scone fairy makes a delivery to their front porch.
Zoe! My kids and I love watching you bake. Please make another season of your show! Watching in bed snuggled up is one of our happy places. 🙂
A go-to recipe for our family is Ina’s pesto. It’s easy and fresh and delicious.
My go to recipe is Double Chocolate Cake, I have been baking it for more than 20 years. On the savory side, Chicken Marbella is a crowd pleaser.
My go to recipe is a one pan chocolate cake that is so easy and delicious straight out of the oven or days later – if it lasts that long.
One of my favorite recipes, who can pick just one??! is Zoe’s almond cranberry coffee cake, I just tried it for the first time last year and it is now on my must bake list. I freeze cranberries to make it year round and it is lovely in the spring and summer with not only coffee but an almond or nut tea sitting on the deck with friends. Tart yet delicious bites of sweetness and moistness, I have been know to serve with whipped cream, lemon curd, ice cream, and clotted cream!
My fav go to recipe is Chocolate Peanut Butter Bars- delicious and always a hit!!
My go-to is an almond cake that uses almond flour and whipped egg whites for lift. Super yummy, easy and gluten free!
Love this!! My go to recipe is your chocolate chip cookies recipe … I may need to make them today!
My go to dessert recipe is a Foolproof Flourless Chocolate Cake–turns out great every time and the topping possibilities are endless!
This recipe looks wonderful, I’m loving the single layer cakes. My go to recipe is a scone. I can make is savory or sweet, the family favorite is a cherry & almond scone i make during the winter months.
My go-to recipe is my mom’s enchiladas (modified from another recipe). They are always a hit, can feed a crowd, and make great leftovers!
This olive oil cake looks wonderful! I’m going to try it with my Meyer Lemons. My go to recipe is Scones – sweet or savory. Made with ricotta if I have it and whatever is in season, especially Rhubarb Almond.
This looks so scrummy! Appreciate your sharing delicious surprises so we can, 8n turn, spoil our friends and family! My go to recipe is chicken or tenderloin stir fry!
Most requested: Chicken Vesuvio from the “Garlic by Candlelight” cookbook by Tiritilli’s restaurant (now closed, 1970’s) in Northlake, IL. Can’t believe it was only $5.95 – pricey back then.
Most requested at work: Pumpkin-Mocha Swirl Bundt Cake from “Zoe Bakes cakes.” Received this book as a Secret Santa gift this year and slowly bringing treats into work. The team is very, very happy.
My go to is Cheesecake. Everyone loves it. I make it in my pressure cooker. I change out the toppings
My go-to recipe is chocolate-mint brownies. They were always a favorite when my kids took a birthday treat to school.
My go-to is my mother-in-law’s Apricot Cobbler, baked in a jelly roll pan so it’s like a tart. Can’t wait for Apricot season. Thank you for the opportunity to win this cookbook.
This cake looks heavenly. My go to is blueberry crumb pie.
It’s a family favorite and doesn’t last long in my house.
Thank you for sharing.
I love a good olive oil cake and look forward to trying this recipe! My favorite go to sweet recipe is Dorie Greenspan’s World Peace Cookies (the original version). They come together quickly but always feel special to me — and a little bit fancy. 🙂
Thanks so much for the giveaway! My go to recipe would be scones. Cream scones with dried cherries, ginger scones, mixed berry scones. You can’t go wrong with a scone!
Alice Waters’ caramelized onion tart (with a simple salad) is my go-to. I did just make your hot chocolate cake w/ homemade marshmallows for my mom’s 71st birthday and it was a massive hit (esp. the marshmallows, which got devoured by kiddos and adults alike). Thanks for a great recipe!
my go to recipe is my homemade spanaikopita with a bit of a twist. I add spinach and kale along with fennel and onion to the filling. In addition, a bit of ricotta along with feta and lots of dill go into the filling which is then put into a filo crust. It makes a large amount, but freezes quite well. It’s labor intensive but worth the effort.