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You are here: Home / Food / Lemon-Rosemary Olive Oil Pound Cake with Tart Lemon Glaze

Lemon-Rosemary Olive Oil Pound Cake with Tart Lemon Glaze

May 19, 2015 by Brett Youmans 4 Comments

If you grow only one herb this year, make it Rosemary.  Whether in a pot on your sunny windowsill or thriving in your backyard herb garden, Rosemary is quite hardy making it one of the easiest plants to grow.  This woody herb can be used in both savory and sweet concoctions like this Lemon-Rosemary Olive Oil Pound Cake with Tart Lemon Glaze.

Having spent my youth in South Carolina where just about everybody can whip up a pound cake without even looking at a recipe, I know a good one when I see it.  This one's no exception --- deliciously moist, perfect texture, and is super easy to make.  Scroll down for recipe!  GreenThumbWhiteApron.com

When Colavita Olive Oil asked me to create a healthier pound cake by substituting the butter that’s traditionally used in this cake for heart healthy olive oil, I jumped at the chance. Having spent my youth in South Carolina where just about everybody can whip up a pound cake without even looking at a recipe, I know a good one when I see it.  This one’s no exception — deliciously moist, perfect texture, and is super easy to make — so, what are you waiting for?!?

Having spent my youth in South Carolina where just about everybody can whip up a pound cake without even looking at a recipe, I know a good one when I see it.  This one's no exception --- deliciously moist, perfect texture, and is super easy to make.  Bundle up in some wax paper like these for a perfect holiday or housewarming gift! Scroll down for recipe!  GreenThumbWhiteApron.com

Lemon-Rosemary Olive Oil Pound Cake with Tart Lemon Glaze
 
Print
Prep time
15 minutes
Cook time
40 minutes
Total time
55 minutes
 
It is believed that the pound cake’s origins dates back to the early 1700’s in Northern Europe. Traditionally made with a pound each of flour, butter, eggs, and sugar, the pound cake has evolved over the centuries. We set out to make an ultimate version using our Colavita Premium Extra Virgin Olive Oil and our creation yields a rich, moist, and fine-crumbed cake that we humbly think is better than the original! Be sure to make a double batch — one to enjoy now and one to share or freeze for later.
Author: Brett@GreenThumbWhiteApron.com
Recipe type: Dessert
Serves: 1 loaf or 3 mini loaves
Ingredients
  • 1¼ cups all-purpose flour
  • ¼ cup Colavita Polenta Cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, preferably pasture raised
  • ¼ cup plus 2 tablespoons Colavita Premium Extra Virgin Olive Oil
  • ½ cup buttermilk
  • ¼ cup plus 1 tablespoon freshly squeezed lemon juice, divided use
  • 1½ cups granulated sugar, divided use
  • 2 tablespoons lemon zest
  • 2 teaspoons finely minced fresh rosemary leaves
Instructions
  1. Heat oven to 325. In a small bowl, whisk together the flour, polenta, baking powder, and salt; set aside.
  2. In a glass measuring cup, whisk together the eggs, olive oil, buttermilk, and 1 tablespoon lemon juice; set aside.
  3. Brush a 9-inch by 5-inch loaf pan with olive oil and dust with flour; set aside.
  4. In the bowl of a food processor, pulse together 1 cup sugar, lemon zest, and rosemary until combined. Add the egg and flour mixtures, alternating in thirds and pulsing until just combined.
  5. Spread batter into prepared pan and tap on counter to remove any air bubbles. Rotating halfway through, bake 40-50 minutes or until done and a toothpick comes out clean when tested. Allow to cool in pan 5 minutes before removing and placing on a wire rack.
  6. Meanwhile, make the lemon glaze. Bring remaining ½ cup sugar and remaining ¼ cup lemon juice to a boil in a heavy bottom sauce pan. Reduce heat to low and simmer until the mixture thickens, about 5 minutes.
  7. Brush warm glaze over warm cake and cool completely (if you can resist!) before serving.
Notes
Also makes three 5-1/2-inch by 3-inch mini loaves (reduce baking time to 30-35 minutes). Line pan bottoms with parchment paper for easy removal.

A food processor is not required — you can use an electric mixer or simply mix by hand — just be sure to work the sugar, lemon zest, and rosemary together as this helps to distribute those flavors evenly through the cake.

This cake freezes extremely well. Allow to cool before wrapping in wax paper or plastic wrap.
3.2.2925

The post Lemon-Rosemary Olive Oil Pound Cake with Tart Lemon Glaze is sponsored by Colavita.  I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations.  For more information, please visit Colavita.com.

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Filed Under: Food, Garden, Popular Posts Tagged With: Cake, Desserts, lemon, Pound Cake, recipe, Rosemary, Sweet Treats

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Comments

  1. Bill says

    May 22, 2015 at 3:10 pm

    That’s an awesome pound cake, Brett! I grew up with pound cake, too, but usually avoid it because of the high butter content. I love this healthy version and lemon and rosemary put it over the top! Beautiful photos!

    Reply
    • Brett Youmans says

      June 17, 2015 at 11:58 am

      Thanks Bill! It’s incredibly versatile and I’ve made it so many times (a little of this, a little of that) it took me a long time to get the measurements written down!

      Reply
  2. Jeff the Chef says

    May 24, 2015 at 11:46 am

    Those are three flavors that go together extremely well, and I love oil cakes. Thanks for the recipe!

    Reply
    • Brett Youmans says

      June 17, 2015 at 12:07 pm

      You bet Jeff! This is one of my favorites — enjoy!

      Reply

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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