A Delightful Dessert for Any Occasion
If you’re craving a dessert that’s light, fragrant, and bursting with flavor, this Lemon Rosemary Olive Oil Cake with Lavender Cream and Berry is the perfect treat. It’s a unique twist on a classic cake, balancing the citrusy brightness of lemon with earthy rosemary, and finishing with luscious lavender cream and fresh berries.
In this post, I’ll guide you through the step-by-step process of making this show-stopping cake. Whether you’re hosting a gathering or treating yourself to something special, this recipe will elevate your baking game!
Why You’ll Love This Recipe
This Lemon Rosemary Olive Oil Cake is not only delicious but also healthier than traditional cakes. Olive oil adds moisture and healthy fats, while fresh herbs and berries provide antioxidants. Plus, the lavender cream adds a luxurious touch without being overly sweet.
Lemon Rosemary Olive Oil Cake with Lavender Cream and Berry
Ingredients You’ll Need
For the Cake:
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 3 large eggs
• ¾ cup extra virgin olive oil
• 1 cup Greek yogurt or sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh rosemary
For the Lavender Cream:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp dried culinary lavender (or lavender extract)
For the Berry Topping:
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp honey or maple syrup
• Fresh mint for garnish (optional)
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, rub the lemon zest into the sugar with your fingertips to release the oils (this enhances the lemon aroma).
Add the eggs to the sugar mixture and whisk until light and fluffy. Slowly stream in the olive oil while continuing to whisk.
Stir in the yogurt, lemon juice, and chopped rosemary until well combined.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.
2. Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Lavender Cream
While the cake cools, prepare the lavender cream. Heat the heavy cream with the lavender buds in a small saucepan over low heat. Let it gently simmer for 5 minutes (don’t let it boil). Strain the cream to remove the lavender buds and chill in the refrigerator for 20 minutes.
Once chilled, whip the cream with powdered sugar until soft peaks form. If using lavender extract, add it during the whipping process.
4. Assemble the Cake
Spread the lavender cream generously over the cooled cake. Toss the mixed berries with honey or maple syrup, then pile them on top of the cream. Garnish with fresh mint leaves for an extra pop of color and flavor.
Tips for Success
• Use High-Quality Olive Oil: The oil you choose will influence the cake’s flavor. A fruity, mild extra virgin olive oil works best.
• Fresh vs. Dried Rosemary: Fresh rosemary adds a brighter, more aromatic flavor, but you can use dried if that’s what you have on hand (just reduce the quantity by half).
• Lavender Strength: Lavender can be potent, so start with a small amount and adjust to taste.
Health Benefits of This Cake
This dessert isn’t just indulgent — it’s packed with health perks! Olive oil is rich in antioxidants and healthy fats, while rosemary and lavender offer anti-inflammatory properties. And let’s not forget the berries, which are loaded with vitamins and fiber.
By swapping out butter for olive oil and using fresh, wholesome ingredients, you get a cake that’s both satisfying and nourishing.
Perfect Occasions to Serve This Cake
This Lemon Rosemary Olive Oil Cake with Lavender Cream and Berry is versatile enough for various occasions:
• Afternoon Tea Parties: Pair it with herbal tea or coffee.
• Spring and Summer Gatherings: The fresh, floral flavors make it a hit for warm-weather events.
• Brunch Spreads: Add it to your brunch menu for an elegant touch.
• Special Celebrations: Whether it’s a birthday, anniversary, or Mother’s Day, this cake feels luxurious yet approachable.
Storage and Leftovers
Store leftover cake in an airtight container in the fridge for up to 3 days. If you prefer a softer texture, let it come to room temperature before serving. The cake also freezes well (without the cream and berries) for up to a month!
Final Thoughts: A Cake Worth Savoring
This Lemon Rosemary Olive Oil Cake with Lavender Cream and Berry is a beautiful balance of flavors and textures. The earthy rosemary complements the citrusy lemon, while the creamy lavender topping and juicy berries add sweetness and freshness.
It’s a recipe that feels both rustic and refined — perfect for impressing guests or simply treating yourself to a slice of something special.
Why not try baking it this weekend? And if you do, let me know in the comments how it turns out! I’d love to hear your thoughts and any creative twists you add.
Happy baking!
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