Fragrant with fresh rosemary and bright with Meyer lemon, this rustic olive oil cake strikes the perfect balance between sweet and savory. Adapted from the Babbo Cookbook by Mario Batali, it’s moist, tender, and beautifully simple — just the kind of not-too-sweet cake that pairs perfectly with espresso or an afternoon cup of tea. A drizzle of lemon glaze gives the loaf a lovely sheen and tangy finish.
INGREDIENTS:
Cake
4 large eggs
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
Grated zest from one Meyer lemon
Glaze
1/4 cup fresh squeezed Meyer lemon juice
1/3 cup granulated sugar
1 cup confectioners sugar
METHOD:
Preheat oven to 325°F. Lightly coat a 10-inch loaf pan with nonstick cooking spray or brush with olive oil.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium speed for about 30 seconds. Add sugar and continue beating until the mixture becomes very pale and foamy, about 3–4 minutes.
With the mixer running, slowly drizzle in the olive oil until fully incorporated and emulsified.
Using a spatula, gently fold in the chopped rosemary and lemon zest.
In a separate bowl, whisk together flour, baking powder, and salt.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture just until combined — do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until the cake is golden, springs back when lightly touched, and a skewer inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. Pour the glaze over the warm cake so it soaks in slightly.
To Make the Glaze:
-
In a medium bowl, whisk together lemon juice and granulated sugar until dissolved.
-
Gradually whisk in confectioners’ sugar until the mixture is smooth and free of lumps.
-
If needed, strain through a fine sieve before pouring over the warm cake.
SERVING SUGGESTIONS:
-
Serve slices with espresso, Earl Grey tea, or lemon verbena tea.
-
Add a dollop of whipped cream or mascarpone for a richer dessert.
-
Pair with a spoonful of blueberry compote or roasted stone fruit for a seasonal twist.
-
Wrap in parchment and tie with twine for a simple, elegant homemade gift.
