Olive oil, Lemon, and Rosemary Loaf Cake (dairy-free)


If you like cake, get excited.  We’re about to make some delicious cake AND channel our inner Ina Garten.  How, you might ask?  We’re using “the good olive oil.”  Yes, that’s right.  Any Food Network fan knows Ina is famous for saying that you should use the good stuff, so in this recipe, we are doing exactly that.  This is one of my favorite cakes.  It’s light and barely sweet, moist and crumbly, with rosemary and tons of lemon flavor.  While it’s not an Ina recipe, I do think she would approve of the olive oil we are using!

If you thought that Hometown Harvest is just fruits and veggies, it is; but it’s so much more!  Case in point:  Manoli Canoli extra virgin olive oil from Greece.  It is light and fruity, cold pressed, undiluted, and downright delicious.  It works beautifully in this recipe, as the lemon flavor brings out the fruity notes in the oil.  Not a sweets fan?  Not to worry.  This olive oil is perfect for a bread dipper with a little garlic and rosemary!  Have it as a snack as you bake this delicious cake!


Dip bread.  Dab garlic and rosemary.  Eat.  Repeat.

However, if you have a sweet tooth that is anything like mine, you are going to love this cake!  It is an easy one, too, filled with healthy fats and tons of fresh lemon and fresh rosemary.  Start by combining the dry ingredients:


Measure out your extra virgin olive oil, add the rest of the wet ingredients:




Stir until everything is just combined, then pour into a prepared loaf pan.


Bake at 350 degrees for 45-50 minutes.


Let it cool, then mix up the icing.


Drizzle across the top of the cooled cake, trying not to drool.





Moral of the story?  Ina has a point.  This olive oil tastes leaps and bounds better than my generic store bought brand, and you can taste the difference in the baking as well as in the dipped bread.  Manoli Canoli extra virgin olive oil.  Add it to your delivery today!

Olive Oil, Lemon, Rosemary Cake


3 cups flour
1 1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1.5 Tbsp finely chopped rosemary leaves
3/4 c. olive oil
3/4 c. almond milk
2 heaping tsp. lemon zest
1/4 cup fresh lemon juice (about 2 lemons)

1 cup confectioners sugar
1 lemon, juiced


  • Combine dry ingredients (flour through rosemary).
  • Combine wet ingredients (olive oil through lemon juice), then add to the dry ingredients.
  • Stir until just combined.
  • Bake at 350 degrees for 50 minutes.
  • Let cool, then combine sugar and lemon juice.  Stir until runny.
  • Pour over cooled lemon cake.  Enjoy!


*Adapted from the Gluttonous Vegan’s Lemon Rosemary Olive Oil Cake


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