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.
My favorite recipe is a braised roast in a simple tomato and garlic sauce. Nothing too fancy, served with lots of garlic bread!
My go to recipe is flan. Delicious and simple
My go to recipe is homemade biscuits and gravy or short ribs
This recipe looks amazing! Can’t wait to try it. My go to is my version of a good old fashion chocolate chip cookie.
My go-to recipe is a moist, delicious banana bread, as I always seem to have over ripe bananas laying around, and the recipe is super easy. I will often sub applesauce for most of the butter or oil in the recipe to make it a bit more healthy, and the taste is just as great as ever!
Blueberry and peach galette is one of my go to desserts in the summer!
SO GOOD!
Buttermilk pie flavored with lemon juice and lemon zest and served with fresh sliced strawberries and whipped cream.
I can’t wait to try this cake recipe! My go to dessert is a lemon tart, but I regularly make hummus to have on hand almost all the time.
My go to recipe is Smitten Kitchen’s pumpkin loaf.
Cake looks and sounds amazing! Looking forward to making it. My go to is Zoe’s blueberry muffins!
I have a couple of go to’s:
Zoe’s chocolate zucchini cake-best I have ever made!
My grandmothers Easter Pie recipe- it’s like a pizza rustica.
And my favorite chocolate cake cake with ganache recipe I found 35 years ago in Bon Appetit-it was a recipe furnished by a NYC fireman who baked it for the squad.
My go-to recipe is Creamy Banana Pudding. A family favorite at all of the gatherings.
I can’t wait to try this recipe! My go-to, sure fire loved by everyone: Silver Palette Cookbook’s Shortbread Hearts
I want to make this in a Bundt pan. Do you think that would work?
My go-to is banana bread made with olive oil instead of butter, because I always have some blackening bananas on the counter, and olive oil makes the best baked recipes.
This looks delicious! ! Yum! I can honestly say that having a “go to” recipe is impossible for me as there is so little time to bake everything that I want to! (Especially if you watch the Great British Bake show, I mean come on!) I try to bake something new all the time. Even if I baked something that is beyond fantastic, I probably won’t ever bake it again. :/ Sigh.
I love an olive oil cake! My go to is a Pumpkin Chocolate Chip cake from the Lund’s and Byerly’s magazine a few years ago. I’ve modified it for mini-cupcakes. It is usually a hit at family gatherings.
My favorite go to is my Mom’s buttermilk coffee cake.
The recipe is over 65 years old. Mom passed away in December, so this recipe has a very special place in my heart.
Shortcake is our go-to. We can turn it into either sweet or savory, depending on what is fresh when going to the market. As for the “Lemon-Rosemary-Olive Oil cake, it is now on the menu for this weekend.
I have 2 go-to recipes. One is for a banana bread, the other is a zucchini bread made with crushed pineapple. So moist and flavorful.
My go-to is my paternal grandmother’s pineapple upside down cake. Very 1960s retro, but everyone always loves it and it’s an easy from-scratch cake. Thanks for the chance to win; looking forward to trying this recipe!
Love anything Olive Oil!
My favorite recipe is Ottolenghi’s “Sweet” book and that’s the “Middle Eastern’s Millionaire’s Shortbread”
A millionaire Shortbread is sssentially a delicious bar but Ottolenghi adds some Halva and Tahini caramel to the mix and it’s just a showstopper every single time with the most delicate yet bold flavors. and it’s so easy to make!
Pavlova or meringue nests or, if things go awry, Eton mess!
So many favorites. When I am feeling inspired and want to have something special, I turn to my mother’s family’s version of Eggplant Parmesan. I delight in converting eggplant haters to lovers of this delectable vegetable when cooked and prepared this way. The recipe has never been written down, it’s passed on in the old tradition of observation and first-hand experience. Part of what is uniquely woven into the preparing of this dish is the good company of memories, of cooking and sharing time with my mother, in addition to the joy of making, serving and sharing this delicious meal.
I usually go for peanut butter chocolate chunk cookies when I’m in a pinch!
I have never made an olive oil cake before, but will make this one. I wish I could write down my go to recipe, however, I don’t have one. I like to try new recipes too much.