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 go-to recipe savory: Cornucopia Chicken and sweet: my Momma’s Sour Cream Poundcake. I live in Texas now, but I grew up in Kansas City, and my daddy and momma welcomed visitors with open arms and never – truly – never complained about company. They were so hospitable and ready for company, that each time my momma would bake her DELICIOUS Sour Cream Poundcake, she would save out some batter and bake a mini-loaf of batter to wrap well and freeze. Any time we had unexpected company, momma would pull out the mini-loaf and brew a fresh pot of coffee. Because the loaf was petite, it would thaw quickly and be ready to enjoy by the time the coffee was ready.
ALL the love,
Roxy
My go to sweet recipe is a chocolate chip sour cream coffee cake that has been passed down for at least three generations and is loved by most and great for every occasion -especially breakfast
My go to recipe is a sandwhich made with sun dried tomato foccacia with roasted turkey, roasted bell peppers,micro greens or sprouts and a basil pesto mayo spread. It’s easy, quick and delicious.
My go to recipe is a sandwhich made with sun dried tomato foccacia with roasted turkey, roasted bell peppers,micro greens or sprouts and a basil pesto mayo spread.
My go-to recipe has been a NYT chicken avocado burger. It’s delish.
This may be my new go-to dessert. I love a good olive oil cake almost as much as I love ZoëBakes Chocolates pumpkin bundt cake. Or your carrot cake. Or your devil’s food cake…
My go to is a rich banana bread from a vintage Betty Crocker recipe that I’ve made for years. I love that I can bake it on a Sunday morning, and enjoy it with coffee throughout the week (if it lasts that long)!
Can’t wait to try this! Until then, my go-to recipe is almond croissant coffee cake.
I think this looks so delicious! We went to a great Italian restaurant today for mothers day and I had Tagliatlli la lemon’. and this would have been a delicious dessert with it.
My go to is rhubarb strawberry pie. My mother had one cookbook, “The I Hate To Cook Cookbook”. And my brother and I agree she never once made pie. But, miraculously she did make stewed rhubarb from her own rhubarb patch in our yard. Rhubarb forever will remind me of our mother, who might not have baked but served us love.
Now pie is MY love language. And so a rhubarb in memory of her and strawberries that sing of summer are the go to for me and my family.
The olive oil cake sounds absolutely delicious! My
favorite go- to recipe is my Grandma Thompson’s banana bread. It is low in both fat and added sugar,
but still so good, with lots of bananas to keep it moist and tasty. It’s even better with a handful or two of mini semisweet chocolate chips! There’s always a sliced loaf in our freezer to make easy treats for breakfast or a snack.
Chocolate babka
This cake looks delicious! My go to recipes include cacio di pepe and a special chocolate brownie recipe!
I have many go-to recipes but a favorite is Pea & Pesto Soup.
This cake looks amazing! My
go to recipe is a roast chicken.
My favorite recipe is my garlicky spicy olives ❤️perfect for salads or a side dish or eaten straight from the jar.
Gorgeous! My go to recipe is a delicious browned butter chocolate chip cookie with flaky salt
My favorite recipe is Ina Gartens New York Crumb Cake. I have been making it for years. I bake it for neighbors for the holidays.
Hi Sheila! You are one of our three winners. I just sent you an email. Please respond within 48 hours to claim your prize. Thank you!
This cake looks interesting. I have never eaten an olive oil cake. Look forward to trying it. My go to recipe is Carrot Cake. I love this cake any time of the year. Cream cheese icing is my favorite with it.
My goto recipe is
Artisan bread in less than 5 minutes a day
I always keep dough in my refrigerator
Excited to try this olive oil cake recipe! My go to recipe for comfort food is Ina Garten’s meatloaf.
I have a few that are huge hits anytime I bring them to parties and potlucks – spinach and cheese quiche, shrimp burgers, guacamole salad, cranberry salsa and an amazing pasta salad that is a dupe of The Shed’s Mama Mia Mac Salad.
I would love to win Lidey’s book to make some of her recipes to share with friends and family!
I would love a copy of Lidey’s book! And my go-to recipe…Your no-knead bread with King Arthur Harvest Grains tossed in for crunch and texture. Thank you, Zoe!
While baking is my first love (I just tried Claire Saffitz’s recipe for Almond Butter Banana Bread was wowed!), my new go-to recipe of hers is her Red Curry Lentils with Sweet Potatoes & Spinach. I made it for dinner last night and am obsessed! Cannot wait to try this olive oil cake!
I am known in my extended family for making fresh peach dumplings every summer. I am very proud of this. 🙂 Thanks so much for the giveaway!
Lemon and rosemary–favorite favors in my house!
My favorite recipe is a very tasty bar recipe made with vegetable oil, heated, and flour, eggs, spices, walnuts and raisins.
At 12 years old, I baked it to enter in the county fair as a 4-H project. I won best in class and my bars went to the State Fair. What a rush for a young girl!