I absolutely love this cake recipe because the combination of fresh rosemary and bright lemon creates such a refreshing and fragrant flavor that’s hard to resist. Plus, using olive oil makes the cake incredibly moist and gives it a Mediterranean twist that’s both delicious and perfectly Instagrammable!
I adore the delightful mix of flavors in my Rosemary Semolina Olive Oil Lemon Cake. This cake has the wonderful texture of semolina flour, the nutty flavor of which is beautiful and perfectly balanced with the lemon zest and fresh rosemary that add aromatic notes.
And, of course, there is the extra-virgin olive oil, which, along with the all-purpose flour and baking powder, helps create the most tender cake crumb, either ready for breakfast or dressed up for dessert. More about that later.
Ingredients
Semolina flour: Contributes to texture and a subtle nuttiness, is a protein-rich flour.
Olive oil of the highest quality: Yields a very light texture that makes for easy absorption; carries the healthiest kinds of fats; and lends a nuanced fruitiness to formulations.
Lemon Zest and Juice: Gives a punch of citrus flavor and provides a good amount of vitamin C.
Rosemary, fresh: Provides an earthy scent and taste; aids digestive health.
Sugar, in its most familiar form, is baked into cakes and sweetens them, as well as contributes to their browning and crust forming.
Most recipes call for granulated sugar.
When a recipe requires a sugar that’s not granulated, the recipe will specify that clearly.
Ingredient Quantities
- 1 cup (130g) all-purpose flour
- 1/2 cup (90g) semolina flour
- 1 cup (200g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons fresh rosemary, finely chopped
- 1/2 cup (120ml) extra-virgin olive oil
- 1/2 cup (120ml) whole milk
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
1. Your oven should be set to 350 degrees Fahrenheit (175 degrees Celsius). A 9-inch round cake pan should be greased, and the bottom lined with parchment, to facilitate easy removal.
2. In a medium bowl, combine the following ingredients: all-purpose flour, semolina flour, granulated sugar, baking powder, salt, and chopped rosemary. Whisk them together until the mixture is even in texture.
3. In a different big basin, combine the olive oil, milk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk these ingredients together until they are fully incorporated.
4. Slowly incorporate the dry ingredients into the wet ingredients, using a spatula or wooden spoon to combine them gently. The aim here is not to mix too thoroughly; being undermixed is preferable to being overmixed.
5. Transfer the batter to the cake pan, making sure it is evenly distributed and that the top is smooth before placing in the oven.
6. Put the cake in the preheated oven and bake it for 30 to 35 minutes. A toothpick inserted into the center should come out clean when the cake is done.
7. Take the cake from the oven and allow it to cool in the pan for about 10 minutes. Letting it cool in the pan for such a duration is essential because when a cake comes out of the oven, it has just undergone quite a rigorous cooking process, so it has a bit of a “shell” on it. And that “shell” is what keeps a cake from collapsing.
8. Gently turn the cake upside down onto a wire rack, peel off the parchment paper, and allow it to cool completely.
9. Once it has cooled, the cake can be moved to a platter for serving.
10. If desired, dust the top with powdered sugar before serving. Enjoy the wonderfully aromatic, moist cake!
Equipment Needed
1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Toothpick
9. Wire rack
10. Platter or serving plate
11. Measuring cups and spoons
FAQ
- Can I use dried rosemary instead of fresh rosemary?Dried rosemary can be used as a substitute, but only about 1 teaspoon should be used, as dried herbs are more potent than fresh.
- What can I use as a substitute for semolina flour?If you lack semolina flour, you can substitute with an extra 1/2 cup of all-purpose flour, yet the outcome might be a bit different in terms of texture. It should still work. Semolina has a high protein content that gives pasta its distinctive bite; it is slightly coarser in texture than regular flour. This recipe calls for 1 1/2 cups of semolina. You can find it at most grocery stores these days.
- Can I use a different type of oil instead of olive oil?Indeed, you can utilize any oil with a mild taste, such as canola or vegetable oil, but the olive oil gives an addition that is uniquely flavored.
- How should I store the cake?Keep the cake in a container that seals to keep air out. Store it at room temperature for up to 3 days, or put it in the refrigerator for up to a week.
- Can this cake be made dairy-free?Non-dairy milk of your choice, such as almond or soy milk, can replace the whole milk.
- Is it necessary to use fresh lemon juice and zest?The best flavor comes from fresh lemon juice and zest, but if necessary, bottled lemon juice can be used. Only omit the zest if you have no other choice.
- Can I make this cake gluten-free?Use a gluten-free all-purpose flour blend instead of all-purpose flour. Ensure the blend you use is suitable for baking, but know that the texture may vary.
Substitutions and Variations
You can use cornmeal if you want something with a texture similar to that of semolina flour.
Rosemary, fresh: Replace with 1 teaspoon of dried rosemary if you don’t have fresh on hand.
Substitute extra-virgin olive oil with sunflower or canola oil for a milder flavor.
Whole milk: Substitute with almond milk or soy milk for a nondairy alternative.
Fresh lime juice: Use fresh lemon juice for a different citrus twist.
Pro Tips
1. Enhanced Flavor Infusion: Allow the rosemary to steep in the olive oil for about 30 minutes before combining it with other wet ingredients. This will infuse the oil with more rosemary flavor, enhancing the cake’s aromatic profile.
2. Zest and Rest: For maximum lemony aroma, zest the lemons over the sugar and let them sit for a few minutes. The sugar will absorb the essential oils from the zest, distributing the citrusy flavor more evenly throughout the cake.
3. Temperature Check: Make sure your eggs, milk, and lemon juice are at room temperature before mixing. This helps in achieving a smoother batter and ensures even baking since cold ingredients can cause the batter to curdle.
4. Consistency Matters: When adding the dry ingredients to the wet, fold gently until just combined. A few small lumps are okay. This helps to keep the cake tender by avoiding the development of too much gluten.
5. Creative Garnishing: For an extra touch, consider garnishing the cake with candied lemon slices or fresh rosemary sprigs before serving. It not only adds to the visual appeal but also enhances the flavor experience.
Rosemary Semolina Olive Oil Lemon Cake Recipe
My favorite Rosemary Semolina Olive Oil Lemon Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Toothpick
9. Wire rack
10. Platter or serving plate
11. Measuring cups and spoons
Ingredients:
- 1 cup (130g) all-purpose flour
- 1/2 cup (90g) semolina flour
- 1 cup (200g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons fresh rosemary, finely chopped
- 1/2 cup (120ml) extra-virgin olive oil
- 1/2 cup (120ml) whole milk
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions:
1. Your oven should be set to 350 degrees Fahrenheit (175 degrees Celsius). A 9-inch round cake pan should be greased, and the bottom lined with parchment, to facilitate easy removal.
2. In a medium bowl, combine the following ingredients: all-purpose flour, semolina flour, granulated sugar, baking powder, salt, and chopped rosemary. Whisk them together until the mixture is even in texture.
3. In a different big basin, combine the olive oil, milk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk these ingredients together until they are fully incorporated.
4. Slowly incorporate the dry ingredients into the wet ingredients, using a spatula or wooden spoon to combine them gently. The aim here is not to mix too thoroughly; being undermixed is preferable to being overmixed.
5. Transfer the batter to the cake pan, making sure it is evenly distributed and that the top is smooth before placing in the oven.
6. Put the cake in the preheated oven and bake it for 30 to 35 minutes. A toothpick inserted into the center should come out clean when the cake is done.
7. Take the cake from the oven and allow it to cool in the pan for about 10 minutes. Letting it cool in the pan for such a duration is essential because when a cake comes out of the oven, it has just undergone quite a rigorous cooking process, so it has a bit of a “shell” on it. And that “shell” is what keeps a cake from collapsing.
8. Gently turn the cake upside down onto a wire rack, peel off the parchment paper, and allow it to cool completely.
9. Once it has cooled, the cake can be moved to a platter for serving.
10. If desired, dust the top with powdered sugar before serving. Enjoy the wonderfully aromatic, moist cake!
