This rosemary olive oil cake is bursting with orange flavor and it's so moist and easy to make! I love making this orange rosemary olive oil cake recipe for any occasion!
Add olive oil, milk, and eggs, and extracts, mixing gently between each addition. Batter will be very liquidy.
3 large eggs, ¾ cup extra-virgin olive oil, ⅔ cup whole milk, ½ teaspoon pure vanilla extract, ½ teaspoon orange extract
Scrape batter into prepared pan and bake until a wooden pick inserted in center comes out clean, approximately 35 minutes. .
Let cool in pan for 10 minutes. Remove from pan, brush with additional olive oil, and let cool completely on a wire rack.
Olive oil
Store at room temperature wrapped loosely in foil or plastic wrap. Dust with powdered sugar just before serving, and garnish with a rosemary sprig.
Powdered sugar, Sprig of rosemary
Notes
Olive Oil: I used California Olive Ranch Rich & Robust olive oil because I wanted a more full olive oil flavor. You can use whatever olive oil you like, as long as it has a flavor you enjoy!Storage and Freezing: This rosemary olive oil cake will keep, covered, at room temperature for up to 3 days, or you can freeze it, well wrapped, for up to 2 months.