Submit your best potluck recipe! Get votes! Win some fresh gear from Le Creuset! →

Orange Rosemary Olive Oil Cake

This cake comes together with just a few simple ingredients and five steps!

Unsplash

Typically when I think of cake, I picture something sweet and fluffy and covered in sugary frosting. While I’m a fan of cake in all its glorious forms, today’s recipe is a little different. This simple orange rosemary olive oil cake is subtle in its sweetness and flavor, making it the perfect snack morning, noon, or night.

Flavored with orange zest, orange juice, rosemary, and vanilla, this cake is dense and melt-in-your-mouth delicious. Try a slice with a cup of tea in the morning or as a snack in the afternoon. The ingredients are simple and the steps are few!

Unsplash

You’ll start by preheating the oven to 325F. Line a springform tin with parchment paper and set it aside. In a medium-sized bowl, combine sugar, orange zest, and rosemary. Using your fingertips, rub everything together until the sugar is fragrant and damp. Add eggs and vanilla, whisking until the mixture is pale and thick. Beat in yogurt and orange juice, then gradually stir in olive oil.

Then, sift flour, baking powder, and salt into a large bowl. Slowly pour in wet ingredients and gently fold everything together until just combined. Pour the batter into the prepared cake pan. Bake for 45–50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert the cake onto the rack to cool completely. When cool and ready to eat, dust with icing sugar.

This is a super simple cake recipe that’s perfect for when you’re in the mood for a treat that isn’t overly sweet and cloying. Go ahead and check out the full ingredient list and recipe below!

Unsplash

Makes 8-10 servings

10m prep time

45m cook time

Ingredients
  • 1 cup sugar
  • Zest and juice of 2 small oranges
  • 2 tablespoons chopped rosemary leaves
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup Greek yogurt
  • 1 cup extra-virgin olive oil
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • Powdered sugar for topping
Preparation
  1. Preheat the oven to 325F. Line a springform tin with parchment paper and set aside.
  2. In a medium-sized bowl, combine sugar, orange zest, and rosemary. Using your fingertips, rub everything together until the sugar is fragrant and damp.
  3. Add eggs and vanilla, whisking until the mixture is pale and thick. Beat in yogurt and orange juice, then gradually stir in olive oil.
  4. Sift flour, baking powder, and salt into a large bowl. Slowly pour in wet ingredients and gently fold everything together until just combined. Pour the batter into prepared cake pan.
  5. Bake for 45–50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert the cake onto the rack to cool completely. When cool and ready to eat, dust with icing sugar.

Recipe adapted from Cup of Joe.