Summer is my favorite time of the year! You get to have cold drinks, eat ice cream, go to the pool, be outdoors, and enjoy barbeques with the family.
They say is “beach” season but that doesn’t mean you have to starve yourself. You can indulge at least once a week… at least that’s what I do. But don’t listen to me because I know nothing and eating sweets is priority number one on my agenda, haha
Speaking of summer, we just moved to Las Vegas and it’s nice and toasty ;) I like the heat but I’m not going to lie, I’m still adjusting to the sunny weather. We’re finally settling in and getting to know the city, other than the strip. Locals don’t go there all the time so we’re learning fun things to do that don’t include $15 drinks ;)
The good thing about moving though is that I get to try a new kitchen and new natural light for the pictures. I’m still trying to figure out the best time and place within our home, which is always exciting but challenging!
Since I love summer, I thought of starting the season with this olive oil lemon rosemary bundt cake. It’s sweet and tangy, and very fragrant because of the rosemary. It’s light and perfect for anytime of the day! Even for breakfast!!
One of the things I care about the most are the ingredients I bake with. Sounds cliche but it’s true. If you have quality ingredients, you’ll have better results (this is 100% true and you can definitely taste the difference). So when Winona Pure Oils contacted me to team up, I was super excited to develop a recipe with their oils in mind. Their oils are all natural, and while you do an eye roll, I tell you that they don’t use chemicals or propellants in their spray oils. Check them out, I’m sure you’ll love them.
This time I went with an olive oil bundt cake – so rich in flavor and light in texture that you’ll want to eat three pieces in a row. At least it has tons of omega-3s, right?
Enjoy your summer and I promise that when you make this cake, you’ll be in summer heaven and the star among your friends and family.
- zest of two large lemons
- 1 tbsp fresh rosemary, finely chopped
- 2 and ½ cups sugar
- 3 cups unbleached all purpose flour
- 2 and ½ teaspoons baking powder
- ½ teaspoon sea salt
- One 8 ounce package cream cheese, room temperature {about 1 hour sitting on the kitchen counter}
- 1 cup olive oil, I used Winona Pure Oils
- 6 large eggs, room temperature {about 1 hour sitting on the kitchen counter}
- 2 teaspoons vanilla extract
- ½ cup whole milk, room temperature {about 1 hour sitting on the kitchen counter}
- Lemon Glaze:
- 1 cup powdered sugar
- juice of 1 lemon
- in a large bowl mix sugar and lemon zest together with a fork. press fork against sugar and lemon zest to release the oils from the lemon zest. you want to do this until fragrant, about 3 minutes or so.
- preheat oven to 350F. butter a bundt cake pan. set aside.
- in a large bowl, sift flour and baking powder. add sea salt and mix well.
- in a bowl of a stand mixer, beat cream cheese over medium-high speed {speed #6 in a kitchenaid} for 2 minutes until fluffy. stop mixer, add melted butter and sugar mixture and beat until fluffy and creamy over medium-high speed, about 1 and ½ minutes.
- reduce speed to medium {speed #5 in a kitchenaid} and add eggs one a at time mixing well after each addition. follow by vanilla extract.
- set speed to the lowest setting and alternate flour mixture with milk in three additions. make sure to start and finish with flour. do not over mix.
- pour batter into prepared pan smoothing it out with a rubber spatula if needed.
- bake for 45-50 minutes or until an inserted knife comes out with a few crumbs.
- let it cool in the pan for 20 minutes on a cooling rack.
- take cake out of the pan and let it cool completely on the cooling rack. it can take up to one hour.
- make the glaze by combining the powdered sugar and lemon juice until thick. pour over the cake.
- store at room temperature in an airtight container for up to two days.
Note: if cake browns too fast while baking, cover it with a piece of tin foil or parchment paper so the top doesn’t burn.
Thanks again to Winona Pure Oils for providing their amazing oils. Please note that i was not compensated for this post and all opinions are my own.
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Hi Carolina! I was searching for other Food Enthusiasts from Omaha on Tasty Kitchen, and pulled up your beautiful website! I look forward to following you!
Hi Julie! Thanks so much for the follow! I just moved to Las Vegas but LOVE Omaha :) I wish we could have met before I moved. Hope you enjoy my recipes!
Looks AMAZING! #PurifyYourLife
Thanks so much! Your oils are so flavorful that I want to cook everything with them :)
I love baking with olive oil! This bundt looks fantastic. I can just imagine how well the lemon and rosemary flavours pair in this gorgeous cake.
Thanks Nancy! The lemon and rosemary are so fragrant that make this cake addicting! Hahaha… thanks for stopping by as always!
Looks delicious! I love traditionally savory flavors in desserts!
I know, right? I should bake with savory flavors more often! Thanks for stopping by :)
I visit Vegas all the time! Only a 6 hour drive away, haha… If you need food recommendations, I have tons. =)
Yes, please! I’d love to hear what places you can recommend!! Let me know when you visit and we can meet up :)
Just released cake from pan and it is amazing how tall and wonderful it looks! One thing though … the recipe says to add melted butter and sugar mixture … that is where I added the olive oil not butter … and could not find where to add the rosemary so just incorporated into the flower mixture. Otherwise, looks and smells divine! Thank you.