Lemon Rosemary Olive Oil Cake with Lemon Curd Whipped Cream

This lemon rosemary olive oil cake is one of those recipes that sounds like it belongs in a fancy bakery but is actually pretty simple to pull off at home. One bowl, straightforward ingredients, and about 40 minutes in the oven.

Jump to:

• 🫒 What is olive oil cake?
• 🧾 Ingredients
• ⭐ Ingredient notes
• 🥣 How to make lemon rosemary olive oil cake
• 🍋 Lemon curd whipped cream
• 💫 Variations
• 🍽️ Serving suggestions
• 🧺 Storage
• 👩‍🍳 Pro tips
• ❓ FAQ
• 📝 Recipe

The olive oil keeps it incredibly moist without making it heavy, and the combination of fresh rosemary and lemon zest gives it this bright, herby flavor that works really well together. It's the kind of cake that feels a little special without requiring a lot of effort.

It's also made completely from scratch, which sounds more impressive than it is. No box mix, no complicated techniques - just a bowl, a whisk, and a few good ingredients.

If you're a lemon lover, you're going to feel right at home here. This cake is topped with a lemon curd whipped cream made from my homemade lemon curd, which is really simple to make and worth having in your fridge at all times. For more lemony baking, my lemon meringue pie is a classic that never gets old, and these lemon blueberry bars are perfect if you want something a little more casual. And if you love the herby, floral side of lemon, my lemon lavender cookies and lemon blackberry bread are both amazing too.

🫒 What is olive oil cake?

Olive oil cake has been around in Mediterranean cooking for centuries, long before butter became the default fat in baking. In Italy, Greece, and Spain, olive oil was simply what was available, so that's what went into the cake. The result is something noticeably different from a butter cake - lighter, moister, and with a subtle richness that's hard to put your finger on. It also stays moist longer than butter-based cakes, which is a nice bonus. Adding lemon and rosemary is a natural fit - both are staples of the same Mediterranean pantry that olive oil comes from, and the three flavors just work really well together.

🧾 Ingredients

Lemon rosemary olive oil cake

• All purpose flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Sugar
• Olive oil
• Milk
• Lemon zest
• Lemon juice
• Fresh rosemary

Lemon curd whipped cream topping

• Heavy cream
• Sugar
• Lemon curd

⭐ Ingredient notes

• Olive oil - Use a good quality olive oil here since it's a main flavor in the cake. It doesn't need to be your fanciest bottle, but it should be one you'd actually use for cooking. Extra virgin works great.
• Fresh rosemary - Fresh is the way to go here. Chopping it releases the oils and gives you a brighter, more fragrant flavor that distributes beautifully throughout the cake. Dried rosemary can work in a pinch but the texture is coarser and the flavor won't be quite the same.
• Lemon zest and juice - You'll need about 2 lemons for the zest. Fresh lemon juice is always better than bottled here.
• Milk - Whole milk gives you the best texture, but 2% works fine too.
• Lemon curd - This is what goes into the whipped cream topping. You can use store-bought in a pinch, but homemade is so much better and only takes about 15 minutes. Our lemon curd recipe is right here if you need it.
• Heavy cream - Make sure it's cold before whipping. Warm cream won't whip properly.

See the recipe card below for full ingredients and measurements.

🥣 How to make lemon rosemary olive oil cake

Preheat your oven to 350°F.

Grease a 9" round cake pan and line the bottom with parchment paper. A springform pan works too - just know the bake time may be slightly less since it's a little bigger, so start checking around the 25 minute mark.

In a bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.

In a separate larger bowl, rub the sugar, lemon zest, and chopped rosemary together with your fingers until the sugar looks damp and fragrant - it releases the oils and makes a real difference in flavor.

Whisk the eggs into the lemon rosemary sugar until combined, then add the lemon juice, milk, and olive oil and whisk together.

Finally, add the dry ingredients and mix until everything is just combined and no dry streaks remain.

Pour the batter into your prepared pan and bake for about 30 minutes, or until a toothpick comes out mostly clean.

Let it cool completely before adding the whipped cream.

🍋 Lemon curd whipped cream

Once the cake has cooled completely, it's time for the best part. Add the heavy cream, sugar, and lemon curd to a bowl and whisk until stiff peaks form. You can do this by hand, an electric hand mixer, or with a stand mixer.

Spread the lemon curd whipped cream over the top of the cake and garnish with lemon wedges and fresh rosemary sprigs.

If you'd rather keep it simple, a generous dusting of powdered sugar with a few lemon wedges and rosemary sprigs looks just as beautiful.

💫 Variations

• 🍊 Swap the lemon for orange - Use orange zest and juice instead of lemon for a slightly sweeter, more mellow flavor. Orange and rosemary is a great combination.
• 🌿 Try a different herb - Thyme is a natural swap for rosemary and gives the cake a slightly more delicate herby flavor. Lavender is also worth trying if you want something a little more floral.
• ✨ Skip the whipped cream - A simple dusting of powdered sugar is the traditional way to serve olive oil cake and it's just as good. Garnish with lemon wedges and a sprig of rosemary for a beautiful touch.
• 🫙 Add a lemon glaze - Whisk together powdered sugar, a little milk, and some fresh lemon juice for a simple drizzle over the top instead of whipped cream.
• 🧁 Make it dairy free - Swap the milk for a non-dairy alternative like oat milk or almond milk. For the whipped cream, use a coconut cream-based whipped topping instead.

🍽️ Serving suggestions

This cake works beautifully as a dessert or a brunch centerpiece. Serve it with the lemon curd whipped cream for something a little special, or keep it simple with a dusting of powdered sugar. Either way, a cup of coffee or tea on the side is pretty much mandatory.

🧺 Storage

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you've already added the whipped cream, keep it refrigerated and plan to eat it within 2 days since whipped cream doesn't hold up as long. If you want to make it ahead, bake the cake and store it separately, then add the whipped cream just before serving.

To freeze, wrap the unfrosted cake tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

👩‍🍳 Pro tips

• 🍋 Rub the sugar, zest, and rosemary together with your fingers before mixing. It takes an extra minute and makes a noticeable difference in flavor.
• 🫒 Use a good quality olive oil. It's a main flavor in this cake so it's worth it.
• 🌿 Chop the rosemary finely so you don't end up with big woody pieces in the cake.
• 🥛 Make sure your heavy cream is cold before whipping. Warm cream won't whip properly.
• 🍰 Let the cake cool completely before adding the whipped cream or it will melt right off.
• 📋 Line the bottom of the pan with parchment paper. Olive oil cakes can stick and this makes getting it out a lot easier.
• ⏱️ If using a springform pan, start checking for doneness around the 25 minute mark since it's slightly larger than a 9" round.

❓ FAQ

Do you love lemon desserts as much as I do? Check out a few more of our delicious recipes:

• Lemon Curd
• Lemon Meringue Pie
• Lemon Blueberry Bars
• Lemon Lavender Cookies
• Lemon Blackberry Bread
• Lemon Raspberry Cheesecake Bars

Did you make this Lemon Rosemary Olive Oil Cake? Let us know in the comments below!

📝 Recipe