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.
For savory, my go to recipe is Stuffed Spinach Shells. For sweet, my go to recipe is La Maison du Chocolat’s Bittersweet Chocolate Mousse. It’s absolutely divine! Thanks for the opportunity to win her cookbook. I can’t wait to try the cake. Yum!
My go to is always my brown butter chocolate chip cookie with walnut recipe. Everyone loves it and it tastes like home to my kids. They always ask for it and when I send it to them, they know that it was baked with love – just for them.
Besides your Chocolate Chip Cookies, I’ve been making a side dish of roasted small potatoes and mushrooms with shallots and garlic and seasoned with rosemary salt and fresh ground pepper. Such a nice & easy accompaniment for pork loin or steak. This cake would be a great way to finish the meal! Looking forward to trying it!
One of my favorites is Far Breton. As Ina says “how easy is that!”
My go to is a fruit crostata. Once the pie crusts are made, I can “bake it my own” using a variety of different fruits. A favorite is pear with blueberries!
My go to is a southern cream cheese pound cake, so good on its own, with fruit, ice cream, or just hot from oven with extra butter! I’ve been wanting to try an olive oil cake and trust you and Lidey for a Winner!
I want this Lemon, Rosemary and Olive Oil Cake to be my new go-to recipe for this summer! I typically make a Broccoli Slaw as my go to summer recipe but dessert is more fun, right
I am a fan of olive oil baking so have dozens of go-to recipes. Two of my favorites are Alice Medrich’s Sherry and Olive Oil Cake, and Melissa Clark’s Olive Oil Brownies!
My favorite go to is a simple banana bread . My daughter in law is gluten intolerant and I use almond flour for her so she can enjoy a sweet treat with the rest of us. She was thrilled that I made this for her when she & my son started dating .
I’m commenting on this recipe! Thank you for sending to all!
I have a plentiful garden of rosemary and to have received this recipe and allow this wonderful herb to intermingle with a cake! It’s really a simple recipe yet it’s the simple ness of blending it with olive oil and citrus that makes this cake so delicious. Simpleness is joy!
Thank you so much!
Love your peace cookies!!!!! Peace to all who bake!
My go to recipes tend to change with the season. Right now we are on the edge of rhubarb season here and I am dreaming about my friend Mary Lynn’s grandmother’s Rhubarb Cake. It is a dark (from brown sugar) spice cake which I bake in a deep fluted tart pan. The top gets crunchy and the sweetness contrasts so nicely with the tartness of the Rhubarb. This old-fashioned cake is the harbinger of Spring baking for me!
My best friend’s Italian Father passed away on Monday. The Lemon, Rosemary and Olive Oil cake is a perfect tribute to the family of a proud Italian American. Looking forward to making it and presenting it to the family.
I have a recipe off a bag of store brand chocolate chips that never fails me. This recipe looks delicious! Can’t wait to try!
My go-to dinner is spaghetti with a tomato “gravy” that has simmered for an hour with pieces of hot Italian sausage. The sausage is incredible after an hour of cooking over low heat.
I love to make popovers! So magical & easy & delicious slathered with butter. People are always amazed & smile!
This looks elegant and delicious, can’t wait to bake it! My go to recipe are lemon bars with a brown butter crust! This would be a perfect pairing!
My Go to recipe is my mother-in-laws coffee cake recipe. Not only is it a fabulous recipe but I think of her every time I make one.
Tiramisu is always a crowd pleaser!
My go-to dessert is Boston cream poke cake. It is made in a 9×13 pan. Instead of filling layers of cake, I poke holes and spread with vanilla pudding. If you spread the ganache all the way to the edges to seal, it freezes well.
Blackberry pie with freshly picked blackberries
Ahh-cannot wait to bake this cake. My go to-Zoe bakes carrot cake. Yum, sure bliss.
My go to for dessert is GF vegan chocolate chip cookie bars, a variation on the recipe by Anna Mosely… not very exciting, but still manages to be a hit, plus vegans and allergy folks are happy to have an option that fits their needs at events!
My go-to is Nigella Lawson’s Dense Chocolate Loaf Cake from How to Be a Domestic Goddess.
It’s so easy, so good on its own, but can also handle your favorite seasonal toppings.
Chocolate Lava Cake is my go to. Everyone is always so impressed and they have no idea how easy it is to make!
I have an oil cake on my baking bucket list…My go to are cookies. I always have these in the freezer for when someone comes by. Thanks!