Rosemary Olive Oil Cake with Lemon

The three main flavors in this cake – olive oil, rosemary and lemon – are each quite pronounced. Make this cake the day/morning before and serve at room temperature with fresh raspberries or strawberries. Whipped cream is optional. (I also enjoyed this cake unadorned, with no berries.)

2 cups all-purpose white flour
1 teaspoon Kosher salt
1 Tablespoon baking powder
2 eggs
3/4 cup sugar
3/4 cup best-quality extra-virgin olive oil, plus more for oiling the pan
1 cup buttermilk
zest and juice one lemon (about 4 Tablespoons juice)
2 Tablespoons finely minced fresh rosemary (about two stems), plus more for garnish, if desired

Heat oven to 350°. Oil a 9-inch spring form pan. Place spring form pan on a baking sheet.

Sift together the flour, baking powder and salt. Set aside. Place eggs, sugar and olive oil in a large mixing bowl. Beat with an electric mixer for two minutes, until everything is well combined and fluffy. Add the buttermilk, lemon zest and juice. Stir to combine. Beat in the flour mixture until just blended. Finally, stir-in the minced rosemary until just combined. Pour batter into prepared pan. Sprinkle a few dozen rosemary leaves decoratively over the top of the batter, if desired. Place spring form pan (on the baking sheet) in the oven and bake for 40-45 minutes, or until cake tester comes out clean. Remove to wire rack. Let rest five minutes, then carefully release ring from side of cake. Let cool completely. Leave spring form cake bottom in place and set cake in a covered cake plate. Best served the next day.

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