Rosemary and Lemon Olive Oil Cake

Rosemary and Lemon Olive Oil Cake | Taralinga Estate 

Serves 8-10



315g plain flour 

230g caster sugar 

3 tsp baking powder 

1 tsp rosemary, very finely chopped

1/4 teaspoon salt 

125g Taralinga Estate extra virgin olive oil 

250ml milk of choice 

2 tbsp lemon juice 

2 tbsp lemon zest

Icing sugar, for dusting 


  1. Preheat oven to 175° and grease or line a 20cm cake tin. Place flour, sugar, baking powder, rosemary and salt in a bowl and mix to combine. Add olive oil, milk, lemon juice and lemon zest. Mix well to combine.
  2. Pour mixture into the cake tin and bake for 40-45 minutes, or until a skewer comes out clean. Once baked, remove from tin and let cool for 5 20-30 minutes before dusting with icing sugar to serve.