Arrow Bodega Lemon Olive Oil Cake

Cold pressed olive oil infused with rosemary takes this holiday confection to the next level

Thank you to Alysha Campbell for creating and sharing this recipe! Azeite Aromático Alecrim is an aromatic, cold pressed olive oil infused with rosemary.


  • ¾ cup Azeite Aromático Alecrim

  • 3 eggs

  • 1 ¼ cup sugar

  • 1 ¾ cup heavy cream

  • 2 teaspoon vanilla

  • Zest & juice of two lemons

  • 2 cup all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon baking powder

  • 2 teaspoon baking soda

  • ¼ teaspoon dried rosemary

  • Powdered sugar

  • 2 lemon peels: sliced & covered in sugar


  1. Preheat the oven to 350°F and line a 9" springform pan with parchment paper.

  2. Whisk together olive oil (azeite), eggs, sugar, and heavy cream. Add lemon zest, juice, and vanilla; set aside.

  3. In a separate bowl, combine flour, salt, baking powder, and baking soda. Mix thoroughly.

  4. Combine dry and wet ingredients, just until the flour disappears into the batter, careful to not over-mix.

  5. Pour batter into the pan, and sprinkle with powdered sugar.

  6. Bake for 50 minutes. Allow to cool. Top with powdered sugar and sugared lemon peels.

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