What Have You Been Baking This Spring?
There’s something great about baking a loaf cake. Like this Lemon Rosemary Olive Oil Loaf Cake.
It takes half the ingredients of a regular sized cake. And you can simply pour the whole bowl in one pan. What can be better?
How do all of the ingredients work together?
This Lemon Rosemary Olive Oil Loaf Cake is so good. A lot of fresh squeezed lemon juice, lemon zest and freshly chopped rosemary. I would never think that savory herbs would be good in a cake, but it really is. It pairs perfectly with the lemon.
And I use olive oil instead of butter. This makes the cake so much more moister. It’s really the perfect fat for a cake.
How is the Lemon Rosemary Olive Oil Loaf Cake put together?
Start with mixing the olive oil and the sugar, then eggs. Add vanilla, lemon juice, zest and rosemary. I added a teaspoon of rosemary, but you can add more is you like a stronger rosemary flavor.
Add the dry ingredients, then the buttermilk and mix. The combination of the buttermilk and the olive oil make this cake one of the moistest I’ve ever made.
Pour into a loaf pan and top with slivered almonds and a few pieces of rosemary. Bake and cool.
This Lemon Rosemary Olive Oil Loaf Cake is definitely the perfect Spring dessert!
Try these other cakes great for Spring:
Lemon Rosemary Olive Oil Loaf Cake
Ingredients
- 1/2 cup olive oil
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/3 cup fresh lemon juice
- 2 tsp lemon zest
- 1 tsp chopped rosemary
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup sliced almonds
Instructions
- Pre-heat oven to 350 degrees. Line a loaf pan with parchment paper. Oil and flour the exposed sides of the pan. In a Standing mixer bowl add oil and sugar. Mix in eggs. Add vanilla, and, rosemary, lemon zest, lemon juice. Mix. Add dry ingredients and buttermilk and blend. Pour into the pan. Add almond slices on top of the batter. Bake for 1 hour to 1 hour and 15 minutes. Cool and serve.
