Lemon Rosemary Olive Oil Cake Recipe – Learn like a Pro: You have arrived in my kitchen, where the air is filled with the scent of freshly baked delicacies and where each recipe has its own unique narrative to tell. A Lemon Rosemary Olive Oil Cake is a classic dessert that I am pleased to share with you today since it features a unique spin on the treat.
Lemon Rosemary Olive Oil Cake Recipe – Learn like a Pro
In order to make a cake that is both invigorating and decadent, this delectable invention blends the zesty, brilliant flavor of lemon, the earthy aroma of rosemary, and the richness of olive oil. I invite you to accompany me as we investigate the processes involved in the creation of this delectable masterpiece, as well as some useful advice and observations into its nutritional profile.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- Zest of 2 lemons
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh rosemary, finely chopped
- Powdered sugar, for dusting (optional)
- Fresh rosemary sprigs, for garnish (optional)
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Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). You should grease a round cake pan that is 9 inches in diameter and line the bottom with parchment paper to make removing easier.
To make the batter, combine the flour, baking powder, baking soda, and salt in a medium basin and whisk them together. Put aside for later.
Eggs and granulated sugar should be mixed together in a large mixing basin and beaten for about three to four minutes, or until the mixture is pale and fluffy.
Continue beating the egg mixture while gradually adding the olive oil until it is completely incorporated. A smooth consistency should be achieved by combining the Greek yogurt, lemon zest, lemon juice, and chopped rosemary.
When the dry components are just about to be blended with the liquid ingredients, gently fold them in. Take care not to overmix the items.
After the cake pan has been prepped, pour the batter into it and smooth it out evenly. The cake should be baked for thirty to thirty-five minutes, or until a toothpick inserted into the center comes out clean.
The cake should be allowed to cool for ten minutes in the pan before being transferred to a wire rack to finish cooling entirely.
The cake should be dusted with powdered sugar once it has cooled, and fresh rosemary sprigs can be used as a garnish if desired before serving.
Tips for success
For the finest flavor, use ingredients that are both fresh and of excellent quality. A significant amount of the flavor of the cake will be determined by the quality of the olive oil, lemons, and rosemary that you use.
The step of coating the cake pan with parchment paper is one that should not be skipped. This will make the cake easier to remove and will prevent it from adhering to the surface.
If you want the flavor of rosemary to be more robust, you can infuse the olive oil with rosemary sprigs before using it in the recipe.
To prepare the rosemary oil, simply place a few rosemary sprigs in a small pot and cook it over low heat for five to ten minutes. After that, let it to cool down before using it.
You have the option of either adding a simple lemon icing on top of the cake or increasing the amount of sugar in the cake if you would like it to be sweeter.
Nutrition
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 160mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 4g
