Lemon Rosemary Olive Oil Cake

Lemon Rosemary Olive Oil Cake


May 24, 2008


4 large eggs

3/4 cup sugar

grated zest and juice of a lemon

1/2 cup regular or extra virgin olive oil or canola oil

1 1/2 cups all-purpose flour

2 tsp. baking power

1/4 tsp. salt

2 sprigs of rosemary, leaves stripped off and chopped

1 unpeeled pear, finely chopped or grated (optional)

a couple more sprigs of rosemary to decorate the top (optional)


1Preheat oven to 350F.

2In a large bowl, beat the eggs for a minute, until frothy. Beat in the sugar and continue to beat for a few minutes, until the mixture is thick and pale. Beat in the lemon zest, juice and olive oil.

3In a small bowl, combine the flour, baking powder and salt. Add it to the egg mixture and stir by hand until almost combined; add the rosemary and pears (if you're using them) and stir just until blended.

4Pour into an 8"x4" or 9"x5" loaf pan that has been sprayed with nonstick spray. Lay a couple sprigs of rosemary on the top.

5 Bake for about 45 minutes, until golden and springy to the touch.


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