Lemon, Rosemary & Olive Oil Cake
Excerpted from “Cooking in Real Life” by Lidey Heuck ( as taken from SJ Mercury News)
Serves 8 to 10
INGREDIENTS
■ 1 cup (230 grams) extra-virgin olive oil*
■ 2 (4-inch) fresh rosemary sprigs
■ Nonstick cooking spray (I just used some olive oil) & flour for the pan
■ 1.5 cups (300 grams) granulated sugar
■ 2 large eggs
■ ½ teaspoon vanilla extract
■ 2/3 cup(160 grams) sour cream
■ Grated zest of 2 lemons
■ 1/3 cup (80 grams) freshly squeezed lemon juice (2 lemons’ worth)
■ 2 cups (260 grams) all-purpose flour, plus more for the pan
■ ½ teaspoon baking powder
■ ½ teaspoon baking soda
■ 1 teaspoon kosher salt
OPTIONAL INGREDIENTS
Note: I have only dusted it with confectioner’s sugar though the rest sounds good too.
■ Lightly sweetened whipped cream or confectioner’s sugar, for serving
■ 3 small oranges (Cara Cara, blood oranges or your favorite), for serving
DIRECTIONS
In a small skillet for saucepan, combine the oil and rosemary sprigs. Bring to a simmer over medium heat until the rosemary begins to sizzle. Then turn the heat down to its lowest setting and cook for 5 minutes. Set aside to cool for 20 minutes, then discard the rosemary and pour the oil into a large bowl. (I prep the lemons and dry ingredients while I’m waiting for the oil to cool.)
Position the rack in the center of the oven and preheat to 350 degrees. Spray a 9-inch round cake pan (or springform pan) that is at least 2 inches deep with cooking spray (or wipe with oil), line the bottom with parchment and flour the sides.
Add the sugar to the bowl with the rosemary oil and whisk until completely combined. Add the eggs and whisk vigorously until thick and glossy. Add the vanilla, sour cream, lemon zest and lemon juice and whisk until smooth.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Pour the dry ingredients into the wet ingredients and whisk gently until only small lumps remain. Pour the batter into the prepared pan.
Bake until the edges of the cake are golden brown and a toothpick comes out clean, 55 minutes to 1 hour. Let cool for 30 minutes in the pan before inverting onto a wire rack to cool completely.**
Serve the cake at room temperature, with lightly sweetened whipped cream or a sprinkle of confectioner’s sugar and the orange segments, if using. Store covered at room temperature for up to 3 days.
TIPS & OTHER NOTES
It’s important that your cake pan be at least 2 inches deep because this is a tall cake and will overflow in a shallow cake pan. Springform pans work well. To segment oranges, peel the oranges with a small sharp knife, removing all the white pith. Cut carefully between the membranes to remove the orange sections.
My notes
*If you use olio nuovo oil, the cake will have a stronger, more distinct flavor. I would recommend using extra-virgin oil that is not nuovo. But the flavor profile you want is up to you.
** I have not inverted the cake before serving. I think it may make sense to do so if you are serving with the whipped cream and fruit on top.