I am always happy to try something a little unexpected in the kitchen, and this lemon rosemary olive oil cake is a perfect example of why. It is fragrant, moist and beautifully balanced, with a tender crumb and a subtle Mediterranean character that makes it feel both rustic and elegant.
I had seen the combination of lemon and rosemary used in cakes for years and kept meaning to try it. Like many recipes that get saved for “one day,” it stayed in the back of my mind until I finally decided to bake it. The result is this delightfully aromatic rosemary cake made with semolina, olive oil and fresh lemons.
If the idea of using extra virgin olive oil and rosemary in a sweet cake sounds unusual, it is worth giving it a chance. There is no mistake here. These ingredients work together in a surprisingly natural way, creating a cake that is not overly sweet and has plenty of depth.
The fruitiness of the extra virgin olive oil pairs beautifully with the brightness of the lemon juice and zest. The rosemary adds a gently woody aroma that sits in the background rather than overpowering the cake. Together, they create a flavour that is fresh, fragrant and just a little savoury in the best possible way.
Olive oil is a wonderful ingredient in baking because it helps keep cakes moist while adding a distinctive richness. In this recipe, it replaces the need for butter and gives the cake a soft texture that stays pleasant even after cooling. The lemon lifts the flavour, while the rosemary gives the cake its memorable character.
The original idea for this style of cake often uses polenta, but semolina works beautifully here. Semolina gives the cake a slightly denser crumb while still keeping it moist. Combined with almond flour, it produces a texture that feels hearty without becoming heavy.
I considered adding a lemon syrup after baking, but this cake really does not need it. The lemon flavour is already present in both the zest and juice, and the olive oil keeps the crumb tender. A simple dusting of icing sugar is enough to finish it.
This lemon rosemary olive oil cake is ideal as an afternoon treat with tea or coffee. It is also a lovely cake to serve when you want something a little different from the usual lemon cake. The flavours are simple, but the combination makes it feel special.
📖 Recipe
Lemon Rosemary Olive Oil Cake
Ingredients
- 1 cup semolina
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1 cup brown sugar
- ¾ cup olive oil, extra virgin
- 2 lemons, zest and juice
- 3 eggs
- 2 tablespoons rosemary, finely chopped
- 1 tablespoon icing sugar, for garnish
Instructions
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Preheat the oven to 180°C. Grease and line a 23 cm cake tin, then set it aside.
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Combine the almond flour, semolina, baking powder and sea salt in a bowl. Stir well to remove any lumps.
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In a separate bowl, combine the brown sugar, olive oil, lemon juice, lemon zest, eggs and rosemary. Beat on low speed with a hand mixer or stand mixer for a few minutes, until the mixture is well combined and slightly lighter in colour.
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Fold the semolina mixture into the wet ingredients until fully incorporated. Pour the batter into the prepared cake tin and bake for 30 to 35 minutes, depending on your oven, or until a skewer inserted into the centre comes out clean.
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Leave the cake in the tin for 5 minutes before removing it. Transfer it to a wire rack and allow it to cool completely. Dust with icing sugar before serving.
Nutrition
Nutrition information is approximate and provided for convenience only.
© Souvlaki For the Soul
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