American
Rosemary Citrus (Orange) Olive Oil Cake
- 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
Ingredients
- 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
Directions
- For cake: Preheat oven to 350 degrees Fahrenheit. Butter two 9x5 inch glass loaf pans and line the bottoms with parchment paper.
- 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.
- 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.
- 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).
- 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!
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