Lemon Rosemary Olive Oil Cake with Lemon Curd Whipped Cream

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Lemon Rosemary Olive Oil Cake with Lemon Curd Whipped Cream

This lemon rosemary olive oil cake is made completely from scratch in one bowl with no mixer required. Light, moist, and fragrant with fresh rosemary and lemon, it's topped with a lemon curd whipped cream that takes it over the top.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, brunch, Dessert

Cuisine: American, Italian, Mediterranean

Keyword: lemon curd whipped cream, lemon olive oil cake, lemon rosemary cake, lemon rosemary olive oil cake, lemon whipped cream, olive oil cake, olive oil cake from scratch, rosemary olive oil cake

Servings:

Calories: 596kcal

Author: Viana Boenzli

Ingredients

Lemon Rosemary Olive Oil Cake

1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups granulated sugar
Zest of 2 lemons
1 ½ Tablespoons chopped rosemary
3 large eggs
2 Tablespoons lemon juice
½ cup milk
¾ cup olive oil

Lemon Curd Whipped Cream

1 ½ cups heavy cream
1 Tablespoon sugar
2 Tablespoons lemon curd

Instructions

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.
1 ½ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
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.
1 ¼ cups granulated sugar, Zest of 2 lemons, 1 ½ Tablespoons chopped rosemary
Whisk the eggs into the lemon rosemary sugar until combined, then add the lemon juice, milk, and olive oil and whisk together.
3 large eggs, 2 Tablespoons lemon juice, ½ cup milk, ¾ cup olive oil
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

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.
1 ½ cups heavy cream, 1 Tablespoon sugar, 2 Tablespoons lemon curd
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.
Enjoy!

Notes

👩‍🍳 Tips

Rub the sugar, zest, and rosemary together with your fingers before mixing for maximum flavor.
Chop the rosemary finely so you don't end up with woody pieces in the cake.
Let the cake cool completely before adding the whipped cream.
If using a springform pan, start checking for doneness around the 25 minute mark.

🍋 Lemon curd whipped cream Make our homemade lemon curd for the best results, or use store-bought in a pinch. Make sure the heavy cream is cold before whipping.

✨ No whipped cream? A dusting of powdered sugar with lemon wedges and fresh rosemary sprigs looks just as beautiful.

🧺 Storage Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If topped with whipped cream, refrigerate and eat within 2 days. To freeze, wrap the unfrosted cake tightly in plastic wrap and foil and freeze for up to 3 months.

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