Words cannot express how grateful I am to have finally explored olive oil cakes last year. This concept had been on my foodie bucket list for a long time, but like many of us, I go from one concept to another and before I know it I’ve forgotten about that recipe I was initially longing for.
From a distance the concept of olive oil in a cake may take you aback, but if you love olive oil or intricate flavors, you’ll embrace this concept as it adds a richness to the cake with a hint of olive oil.
If you know me, you know that I have an affinity for all things lemon. Rosemary is also one of my favorite herbs. When I was first getting my feet wet in the kitchen, I honestly used rosemary and garlic in everything, and I mean everything lol. So although I never see rosemary and lemon concepts, the idea sounded like perfection.
While I don’t typically work with a lot of molds such as this bundt cakes as it requires people to own one. I love how they seamlessly make a everyday cake just stunning!. They also create a golden crisp outer edge!
What I love about this recipe, is everything. Simply put, if I were a cake, this would be me lol. The cake has a crisp outside which I love, notes of citrus and rosemary, a hint of olive oil, and the more citrus like icing just puts this concept over the top. Easy, affordable, and such beautiful aesthetic appeal.
If you love lemon, rosemary, or just modern dessert concepts.. You have to try my recipe for vegan Lemon + RosemaryOlive Oil Cake!