LEMON, ROSEMARY & OLIVE OIL CAKE
This tender Mediterranean-style lemon cake is both super-easy to make and an elegant way to end a meal. The fact it’s moistened with olive oil infused with rosemary instead of butter might put some off, but “you’re going to have to trust me on this one,” Lidey Heuck writes in her new cookbook, “Cooking in Real Life.”
She’s right. It’s terrific, with just a barest hint of the needle- like herb shining through. For extra oomph, top with whipped cream, a dusting of confectioners’ sugar or fruit (I used Minneola oranges).
1 cup extra-virgin olive oil
2 (4-inch) fresh rosemary sprigs
Nonstick cooking spray (with flour) for the pan
1½ cups granulated sugar
2 large eggs
½ teaspoon vanilla extract
⅔ cup sour cream Grated zest of
2 lemons ⅓ cup freshly squeezed lemon juice (2 lemons)
2 cups all-purpose flour, plus more for greasing the pan
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt Lightly sweetened whipped cream or confectioners’ sugar, for serving
In a small skillet or saucepan, combine oil and rosemary sprigs. Bring to a simmer over medium heat until rosemary begins to sizzle, then turn the heat to its lowest setting and cook for 5 minutes. Set aside to cool for 20 minutes, then discard rosemary sprigs and pour the oil into a large bowl.
Meanwhile, position a rack in the center of the oven and preheat to 350 degrees. Spray a 9-inch round cake pan at least 2 inches deep with cooking spray, line the bottom with parchment paper, then flour the sides.
Add the sugar to the bowl with the rosemary oil and whisk until combined. Add eggs and whisk vigorously until thick and glossy. Add vanilla, sour cream, lemon zest and lemon juice and whisk until smooth.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet ingredients and whisk gently until only small lumps remain. Pour the batter into the prepared pan.
Bake until the edges of the cake are golden brown and a toothpick comes out clean, 55 minutes to 1 hour. Let cool for 30 minutes in the pan before inverting onto a wire rack to cool completely.
Serve the cake at room temperature, with lightly sweetened whipped cream or a sprinkle of confectioners’ sugar and the orange segments, if using. Store covered at room temperature.
Serves 8-10.