Rosemary Citrus (Orange) Olive Oil Cake

May  6, 2019
0 Ratings
  • Prep time 15 minutes
  • Cook time 55 minutes
  • Makes 2 loaf cakes
Author Notes

I adapted (off-roaded!) this cake from Maialino's Olive Oil Cake. I was inspired by a favorite cookie (rosemary lemon shortbread) so I mixed up the citrus flavoring (adding lemon and Meyer lemon zest and juice) and added rosemary and vanilla. I baked into two loaf cakes and topped with a rosemary-infused citrus glaze. These cakes came out BEAUTIFUL and delicious, very moist and golden. —Delaney Gray

What You'll Need
  • For Cake
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons finely chopped fresh rosemary, plus more for garnish
  • 3 large eggs
  • 1 1/3 cups extra-virgin olive oil
  • 1 1/4 cups whole milk
  • 1 1/2 teaspoons grated orange zest
  • 1 1/2 teaspoons grated lemon zest
  • 1 1/2 teaspoons grated Meyer lemon zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh Meyer lemon juice
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup Grand Marnier
  • For Glaze
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh Meyer lemon juice
  • 1 sprig fresh rosemary (large sprig)
  • 1/2 cup powdered sugar
  1. For cake: Preheat oven to 350 degrees Fahrenheit. Butter two 9x5 inch glass loaf pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, salt, baking soda, baking powder and chopped rosemary. In a large bowl, lightly beat 3 eggs with a whisk, then whisk in olive oil, milk, citrus zests, citrus juices, vanilla and Grand Marnier. Gently fold dry ingredients into olive oil mixture and stir just until combined.
  3. Evenly divide batter between two prepared pans. Top each cake with a few rosemary leaves/small sprigs for garnish. Bake cakes at 350 for 55 minutes (check for doneness after 45) until tops are deeply golden and a cake tester inserted in the center of each cake comes out clean. Cool cakes in pans on racks for 20 minutes. Run a sharp knife around edges of cake to loosen from pan, then invert cakes onto racks and cool for another 30 minutes.
  4. For glaze: While cakes bake, steep a large sprig of fresh rosemary in a small bowl with 3 tablespoons of mixed fresh citrus juices (we used 1 Tablespoon each of orange, lemon and Meyer lemon juice).
  5. Strain steeped rosemary citrus juices through a fine mesh strainer into a medium bowl, then whisk in up to 1/2 cup powdered sugar, until a thin glaze is formed. Spoon glaze onto cooled cakes (place a sheet of wax paper underneath the racks to catch runover glaze). Slice cake and serve (or store in an airtight container for up to 3 days). Most delicious with a cup of Earl Grey tea!

See what other Food52ers are saying.

0 Reviews