lemon cake


Lemon Rosemary Olive Oil Cake

Discover the story
When it comes to a light, refreshing and tasty dessert, this one 'takes the cake' so-to-speak

This Lemon Rosemary Olive Oil Cake was made by one of our community members Melissa and we were more than happy to be able to sample this delicious creation (it’s a tough job, but someone has to do it).

This cake has subtle sweetness combined with the savory flavors of olive oil and rosemary that come together to create one seriously light and delicious dessert!

We love that this recipe can also easily be made gluten free (see recipe for instructions).

Lemon Rosemary Olive Oil Cake


  • 1.5 cups all-purpose flour Or see recipe note below about substituting gluten free flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup extra virgin olive oil
  • 2 tbsp milk
  • zest of 2 lemons
  • juice of 1 lemon
  • 1.5 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh rosemary, not chopped 
  • powdered sugar, for dusting optional
For the Mascarpone Whipped Cream
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 3/4 tsp fresh lemon juice
  • 7 oz mascarpone cheese, drained, cold
For garnish
  • 6 lemon slices
  • fresh rosemary


  • Preheat oven to 350 F. Butter or lightly oil an 8″ pan. 
  • In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside. 
  • In the bowl of an electric mixer using a whisk attachment, beat the sugar, eggs, until thick, fluffy, and pale, about 3-4 minutes.
  • Add the lemon zest and chopped rosemary and beat until combined. Slowly add the olive oil with the mixer still running on high. Beat until combined, about 2 minutes. Reduce speed to low and add the milk and lemon juice alternatively with the dry ingredients. 
  • Pour the batter into the cake pan. Bake 30-35 minutes or until a toothpick comes out clean when inserted into the center of the cake (a few crumbs are okay).
  • Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and allow to cool completely on the rack.
  • Once cooled or before serving, dust with powdered sugar or mascarpone whipped cream.
For the Mascarpone Whipped Cream
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar, and 3/4 tsp of lemon juice on high speed until you have soft peaks. 
  • Add the mascarpone cheese and whip until stiff peaks form. Spread it on top of the cooled cake and top with lemon slices and fresh rosemary leaves.
This cake was made by one of our community members Melissa and we had to give it a try in the Test Kitchen. We also reduced the sugar by 75% in true better-for-you fashion! Melissa turned this recipe into a gluten free cake by using King Arthur’s Measure for Measure gluten free flour.
Recipe inspired by Parsley and Icing 
Copied Print


Making this recipe? Be sure and share them with us on the WOT Instagram or on Facebook!



All photos by Lorianne DeVita

by Camila Alves McConaughey