Rosemary’s baby(cakes)

Nothing says summer like lemons — just ask the masses of mini entrepreneurs who make a killing with their stands. Lemons also remind me of southern Italy where seemingly exotic lemon tress dot the hills like noble citruses amid the land of us mere mortals. Indeed, a sugar-laden snowcone has nothing on a lemon-orange granitawhich owes its fresh flavor to the juices alone.

Rather than attempt (and undoubtedly) fail to recreate this tart treat, I added another Mediterranean ingredient to the mix in this Lemon-Rosemary Bundt Cake. Less dense than a pound cake, the result is only slightly sweet but with a more complex taste thanks the rosemary. Rather than a generic olive oil, I used an artisanal Laconiko Greek variety, and I think its light flavors shine through. Pair with a cafe macchiato, and pretend you’re sitting along the Almafi Coast.

Fresh ingredients to start, including an artesanal olive oil

Once again utilizing my beloved Blossom Bundt pan

Light and lemony with flecks of rosemary

Rosemary-Lemon Olive Oil Bundt (adapted from Cooking Light)


  • 3 cups and 2 tablespoons all-purpose flour
  • 1 ½ Tablespoons chopped rosemary
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup olive oil
  • ½ cup soy milk
  • 2 teaspoons grated lemon rind
  • ¼ cup fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 3 large eggs


  • ½ cup powdered sugar (or to taste)
  • 1 Tablespoon fresh lemon juice

1. Preheat oven to 350

2. Coat a 10-inch tube pan with canola spray, dust with 2 tablespoons of flour.

3. Spoon 3 cups of flour into dry measuring cups, level with knife. Combine flour, and next four ingredients (through salt) in a large bowl.

4. Place granulated sugar and next seven ingredients (through eggs) in a medium bowl; beat with a mixer at low speed for one to two minutes or until smooth. Add to flour mixture; beat until blended.

5. Pour batter into prepared pan. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack and remove from pan. Cool completely on wire rack.

6. Combine powdered sugar, and 1 tablespoon lemon juice stirring until smooth. Drizzle sugar mixture over cake. Allow glaze to harden before covering.

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