Italian lemon and olive oil cake with rosemary

This cake is so simple to make but bursts with wonderful flavour - perfect for whipping up as a light afternoon treat. Drizzle with lemon and sugar syrup and top with rosemary twigs for a gorgeous finish.
Italian lemon and olive oil cake with rosemary




1.Preheat oven to 180°C. Generously grease a standard ring cake tin or bundt tin, preferably a springform one (or use a regular tin and cook for a little longer).
2.In a large bowl, beat eggs and sugar together with electric beaters until light, pale and fluffy.
3.Whisk in the zest and juice, olive oil, a good pinch of salt and the rosemary.
4.Sift in the flour (or flour mixture) and baking powder and fold in until just combined – do not overmix.
5.Pour into tin and top with a few rosemary sprigs. Bake for 35-40 minutes until cake is golden and cooked through (test by inserting a skewer into the centre; it should come out clean).
6.While cake is still warm and in the tin, mix sugar and juice together and drizzle over top. Leave for a few minutes then remove from tin and cool on a wire rack.

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