Go Back
–+ servings
Lemon-Rosemary Olive Oil Cake on white cake stand with slice removed on small white plate (lemons, honey, and rosemary in the background)

Lemon-Rosemary Olive Oil Cake

Nutrivore Score: 107
Prep Time 15 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 1 hour 45 minutes
Servings 8
Calories 297kcal
Print Recipe Pin Recipe

Ingredients

  • 2 large eggs
  • 1/2 cup honey
  • 1 tablespoon lemon zest
  • 1/2 cup olive oil extra virgin (plus 2 teaspoons to oil cake pan)
  • 1/3 cup yogurt
  • 1 1/2 teaspoon lemon juice
  • 1 1/4 cup flour all purpose
  • 1 1/2 teaspoon rosemary fresh and finely minced
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Glaze

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Use 1 to 2 teaspoons of olive oil to lightly grease an 8 or 9 inch cake pan. Gently wipe out any extra. Cut a small piece of parchment paper into a circle and place on the bottom of the cake pan.
  • Wisk together the flour, baking powder, rosemary, and salt in a medium sized bowl.
  • Using a stand mixer or hand held mixer and another medium sized bowl, beat the eggs until foamy. Then add honey, lemon zest, and lemon juice to the eggs and beat until creamy (about 3 minutes). Reduce speed and add oil and yogurt and mix together for another minute.
  • Fold wet ingredients into the dry ingredients until blended.
  • Pour the batter into the lightly oiled cake pan, and place on the middle rack in the oven. Bake for 30 minutes or until cake tester comes out clean.
  • While the cake is baking and about 5 minutes before it's done, make a glaze by adding equal parts of honey and lemon juice to a small sauce pan—about two tablespoons each—and heat until honey has become liquid.
  • When cake is done, while it's still warm but cool enough to handle, remove cake from cake pan and place on serving plate. (Gently tip the cake pan and let the cake fall to your finger tips in one hand. Remove parchment paper from the cake with your other hand. Then gently place the cake on the platter).
  • Drizzle the glaze onto the cake while it's still warm. Let the cake cool completely before cutting slices.

Nutrition

Nutrition Facts
Lemon-Rosemary Olive Oil Cake
Amount per Serving
Calories
297
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
48
mg
16
%
Sodium
 
223
mg
10
%
Potassium
 
74
mg
2
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
4
g
8
%
Vitamin A
 
79
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
55
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

You can double this recipe, pour cake batter into a lightly oiled bundt cake pan, and then bake up to 10 minutes longer.