Holiday baking season is about to start, and an olive oil cake is a perfecr thing to have in your repetoire. Simpler than other cakes -- less whipping and creaming -- olive oils cakes are also super versatile. With their crackling crusts and aromatic nearly pudding-like middles, olive oil cakes are great for desserts, hostess gifts, afternoon tea, or even breakfast. One of our favorite versions combines lemon and rosemary, but many combinations will work -- think orange and basil, grapefruit and mint, lime and lemongrass, clementines and coriander, or blood orange and tarragon.
Citrus Herb Olive Oil Cake, the Lemon + Rosemary Version
3/4 cup sugar
grated zest and juice of one lemon
1/2 cup olive oil
1 1/2 cups flour
2 tsp. baking power
1/8 tsp. salt
3 sprigs of rosemary, leaves removed from the stem and chopped
Preheat oven to 350.
In large bowl, beat eggs until frothy.
Add sugar and beat until blended and thick.
Mix in lemon zest, juice and olive oil.
In a second bowl, combine the flour, baking powder, rosemary and salt.
Add the dry ingredients mixture to the egg mixture.
Stir until just combined.
Pour into lightly greased Bundt or loaf pan.
Bake for 45 minutes.
For the Glaze:
1/3 cup butter
2 cups powdered sugar
2 teaspoons citrus juice
2-4 tablespoons water
Melt butter in a saucepan.
Stir in powdered sugar and citrus juice.
Add water, 1 tablespoon at a time, and mix until smooth.
Drizzle over cooled cake.
Get It Now in the Cooking District Store