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Rosemary Olive Oil Cake

Prep: 20 mins
Cook: 30 mins
Yields: 1 Cake

2 packages Foodstirs Vanilla Cupcake Mix
½ cup ricotta cheese
½ cup Greek yogurt
2 eggs
½ cup + 2 tablespoons Extra Virgin Olive Oil
½ teaspoon rosemary, finely chopped
2 teaspoons lemon zest
1 cup powdered sugar
2-3 tablespoons lemon juice



Preheat oven to 350 degrees and spray a 9” round cake pan with non-stick cooking spray.

Whisk eggs in large bowl. Slowly add in olive oil and continue whisking until mixture thickens. Next, add lemon zest and chopped rosemary into mixture and stir.

Add 1/2 of the vanilla cake mix into the egg/oil mixture and whisk until blended. Mix the ricotta into the batter until fully incorporated. Add yogurt and remaining dry mix and whisk until smooth.

Pour batter into greased cake pan and bake for 30-35 minutes or until top of the cake is golden and toothpick comes out clean. Allow cake to cool completely before removing from pan.

Combine powdered sugar with 2 tablespoons of lemon juice in a small bowl. Whisk until glaze is smooth and all lumps are gone. If glaze is too thick, add lemon juice 1 teaspoon at a time.

Spread glaze across the top of the cake, allowing it to drip down the sides. Garnish with a few sprigs of rosemary.Rosemary Olive Oil Cake