If you are looking for a Mediterranean-inspired dessert, here you go! I was pleasantly surprised how well the flavors of rosemary and lemon compliment each other in a dessert. This cake is light and not too sweet so it’s a wonderful choice for an afternoon treat or a light, after dinner dessert. The heart-healthy olive oil adds to the moist texture with no olive flavor. The original recipe calls for a lemon glaze made with fresh lemon juice and icing sugar but I prefer the cake without the glaze, giving it a light dusting of confectioners sugar. If you decide to use the glaze, definitely garnish the top of the cake with fresh rosemary leaves. The fresh rosemary helps to balance the sweetness of the glaze.
Lemon Rosemary Olive Oil Cake
3/4 cup granulated sugar
2 tablespoons lemon zest (the zest of one large lemon)
2 tablespoons fresh chopped rosemary
1/4 cup fresh lemon juice (about one large lemon)
1/2 cup plain fat-free Greek yogurt
1/2 cup olive oil
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Lemon Glaze (if desired)
3 tablespoons fresh lemon juice
1 cup confectioners sugar
Fresh rosemary for garnish
- Preheat oven to 350 degrees. Spray a round pie plate with vegetable spray.
- In a large bowl, combine sugar, lemon zest, chopped rosemary, lemon juice, eggs, yogurt, and olive oil. Whisk together until combined.
- In a separate small bowl, whisk together flours, baking powder and salt. Add dry ingredients to wet ingredients and fold until well combined. It’s okay if the batter is a little lumpy.
- Pour batter into prepared pie plate and bake for about 35 minutes or until a toothpick when inserted in the middle of the cake comes out clean. Don’t overbake.
- Cool on wire rack. Dust with confectioners sugar or glaze with lemon icing.
- If you are making the glaze, combine lemon juice and confectioners sugar in small bowl. Spread over cooled cake. Garnish with fresh rosemary leaves.