Rosemary Olive Oil Cake with Lemon

photo-10Adapted from Talk of Tomatoes

I love that I can just walk down the street in my neighborhood and find rosemary abundantly growing along the way.  I make this cake more than any other cake but it is requested again and again. Lemon is a new addition. The plain version is equally delicious (if you don’t like rosemary) and the wine and olive oil make this cake unbelievably moist and elegant.


2 cups sugar

4 eggs

1 cup Tenuta Cocevola Extra Virgin Olive Oil

1 cup white wine

2 1/2 cups flour

1/2 tsp sea salt

2 1/4 tsp baking powder

1 tsp vanilla extract

1 vanilla bean

2 tablespoons chopped fresh or Dried Sicilian Rosemary

Zest and juice of one lemon (optional)


Preheat oven to 350. Grease bottom of cake pan.

Beat sugar and eggs, then add lemon zest and juice, oil, wine, flour, salt, baking powder, vanilla extract and seeds plus rosemary. Beat for a minute. Pour into pan. Bake 30 minutes until cake begins to pull away from sides and a toothpick comes out clean.


Serves 6

Recipe by Jana Shih