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.
A chocolate chip cookie with ground oats. It probably has several names but here it’s called Union Station Chocolate Chip Cookies.
Zoe Bakes Pavlova! Lots of gluten free dessert lovers in my life and this is both elegant and practical!
Pavlova. It’s delicious and so pretty with whatever berries you have on hand!
Cannot wait to try this recipe. My go to bake is my grandmother’s Texas sheet cake.
My go to cake is David lebovitz’s lemon yogurt cake, comes out perfect every time!
Zucchini bars with cream cheese icing!
My go to recipe is zucchini bread in the warmer months and spiced brown butter muscovado sugar cookies in the winter
My go to recipe is a matcha cake with azuki filling & my potato salad!
Can’t wait to try this cake – thanks Lidey!
My go-to recipe is Nigella’s baked chocolate pudding pots…alongside a 20-year tawny port.
My go to recipe is meyer lemon cheesecake! Lucky to live in California where the meyer lemons are plentiful 🙂
My go-to recipe is a veggie black bean stir fry with chili garlic sauce and tofu. Go-to sweet recipe is berry hand pies made with frozen puff pastry.
My go to is lemon sour Cream Pound cake
I can’t wait to make this!
My go to recipe depends on the time of year. Right now it’s strawberry shortcake!
My go to recipe is shortbread. I always have the ingredients and it’s easy to make.
This cake looks amazing! My go-to recipe is Feta Flatbread with entirely too much black pepper and David Lebovitz’s Banana Cake 🙂
My go to recipe is a Fruit Oat Crisp using berries, plums and rhubarb from my garden. It’s easy and delicious! And…I love to eat it for breakfast with yogurt!
My Raspberry Almond Tarts. They are easy to make, and absolutely Delicious!
This Rosemary Lemon Olive Oil cake looks insane! Would be thrilled with a copy of this cookbook My go to recipe has been homemade sourdough pancakes. Will be tough to settle for regular pancakes from now on! But still doable…
Hi Steph! You are one of our three winners. I just sent you an email. Please respond to claim your prize in the next 48 hours. Thank you!
My go-to recipe is Taiwanese green onion pancakes.
My go to recipe is the double vanilla butter cake from Food 52. I do love a good olive oil cake and Smitten Kitchen’s olive oil cake is my go to for that!
My go to is always my whole wheat chocolate chip cookies!
im excited to try this! I can’t really say I have a go to recipe because I love to cook so many different things. Lately I’ve been attracted by these meatballs, made only with ricotta cheese sort of like a gnudi, But somewhat easier to make! Dropped into a simple and delicious tomato sauce, they are so satisfying! I’ve also been obsessed with this Japanese dish made in a beautiful Donabe pot, with salmon and rice and a little bit of sea vegetable!!
Olive oil chocolate cake from Smitten Kitchen is one of my go to recipes.
My go to recipe is my Grandmother’s chiffon cake.
Thanks for the recipe! My go-to easy dinner recipe is Jacques Pepin’s salmon en papillote. Simple, wholesome, you can taste each ingredient, and so good for you.