Lemon-Rosemary Olive Oil Cake

My aunt is having us over for a Mother’s Day lunch, and I am supposed to bring dessert. I have a few recipes I want to try out, so I made this cake yesterday to see if it was any good. I can’t just spring a new recipe on people, it has to be tested first! This cake looked really good baking in the oven, but it ended up being really dry. I have learned a lesson with this cake. Rule #17: Read reviews of a recipe before you make it. Every review of this cake said that it called for too much flour and ended up being dry. People cut out about 1 cup of the flour and the cake turned out much better. SIGH. I need to remember to check online reviews first! And the icing- one tablespoon of lemon juice was not enough to thin out the powdered sugar. I had to add maybe two more tablespoons, and then I think it was a little TOO thin. I was going to give half of this test cake to my neighbor, but it was too dry to do that. I think this cake has potential, but I am not making it again anytime soon.

rating: 7

Lemon-Rosemary Olive Oil Cake
(Cooking Light, Sept. 2009)

YIELD: 16 servings (serving size: 1 slice)


Cooking spray
2 tablespoons all-purpose flour
13 1/2 ounces all-purpose flour (about 3 cups)
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup fat-free milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 large eggs
1 cup powdered sugar
1 tablespoon fresh lemon juice
Fresh rosemary sprig (optional)


1. Preheat oven to 350°.

2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.

3. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.

4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.

calories per serving: 265

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One Response to Lemon-Rosemary Olive Oil Cake

  1. This is a great post…not every recipe turns out perfectly. I find that I have to tweak them all the time. I so agree about reading recipe reviews…they are usually really helpful.

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