Marissa's MediterraneanA moist, golden olive oil cake infused with aromatic rosemary and topped with a zesty lemon glaze. It's the perfect 'not-too-sweet' treat for a sunny afternoon.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a loaf pan with a little olive oil.
In a medium bowl, whisk together the flour, baking powder, salt, and minced rosemary.
In a larger bowl, beat the eggs and sugar until pale and slightly frothy. Whisk in the olive oil, yogurt, lemon juice, and lemon zest until smooth.
Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Don't overmix!
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, whisk together the powdered sugar and 1-2 tablespoons of lemon juice to create a thick but pourable glaze.
Once the cake is completely cool, drizzle the glaze over the top and garnish with an extra sprig of rosemary if you're feeling fancy.
The secret here is the quality of the olive oil—use a fruity, high-quality extra virgin oil. It makes the cake incredibly moist and adds a sophisticated depth that butter just can't touch. If you don't have fresh rosemary, a half teaspoon of dried (crushed well) works in a pinch, but fresh is definitely queen!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef