Rosemary Olive Oil Cake with Meyer Lemon Glaze

There are many versions of this cake recipe on the internet, but I especially enjoy the version from Babbo Cookbook, by Mario Batali. It’s the perfect, not-too-sweet kind of cake to enjoy with an espresso or cup of tea.


4 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 (optional, but very good)

1/4 cup fresh squeezed Meyer lemon juice
1/3 cup granulated sugar
1 cup confectioners sugar


Preheat the oven to 325 F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside.

Using the whip attachment, beat the eggs in a stand mixer for 30 seconds.

Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary and lemon zest into the batter.

In a separate bowl, whisk together the flour, baking powder, and salt.

With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan.

Bake for 45 to 50 minutes. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.

Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling. Pour glaze on cake while still hot.

To Make the Glaze:

In a medium bowl, whisk the lemon juice and granulated sugar, then whisk in the confectioners sugar until the glaze is smooth and no lumps of powdered sugar. (Pour glaze through strainer, if need be.) Pour glaze over hot cake.

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