Enjoy a slice of the Mediterranean with this Meyer Lemon Rosemary Olive Oil Cake!
Olive oil cakes are a traditional dessert in Mediterranean regions, where olive oil is an important part of the cuisine. Using olive oil produces a cake that is wonderfully moist and dense but still tender. A variety of ingredients can be added to an olive oil cake, although citrus fruits, which grow well in warm Mediterranean climates, are a common choice.
This recipe showcases the unique flavor of Meyer lemons. Believed to be a cross between a regular lemon and an orange originating in China, Meyer lemons have a taste that falls between the tartness of lemons and the sweetness of oranges. Less acidic than regular lemons, they also have a distinctive floral, aromatic fragrance. Meyer lemons pair beautifully with the herby, botanical flavor of rosemary, a plant native to the Mediterrean region.
Using herbs in desserts can add complexity to the flavor profile and give a very elegant feel. The key is to not overdo it. Just a touch of rosemary is enough to lend a subtle flavor and fragrance to the cake. You’ll also want to use fresh rosemary. Dried herbs are too intense and will overpower the other flavors.
This recipe strikes the perfect balance between the citrusy brightness of Meyer lemons, the herbal notes of rosemary, and the richness of olive oil in a just-sweet-enough cake. Take a moment to appreciate all the different tastes and aromas in every bite of this Meyer Lemon Rosemary Olive Oil Cake.
Meyer Lemon Rosemary Olive Oil Cake
Equipment
- 9-inch round cake pan
- Parchment paper
- 2 Mixing bowls
- Citrus juicer optional
- Microplane or zester
- Whisk
- Spoonula or large wooden spoon
Ingredients
- Vegan butter for greasing pan
- 1½ cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Kosher salt
- ¼ tsp Fresh rosemary finely chopped
- ½ cup Extra virgin olive oil
- 4 Tbs Meyer lemon juice
- 2 Tbs Meyer lemon zest
- ½ cup Evaporated cane sugar
- 1 cup Non-dairy milk
Instructions
- Preheat the oven to 350℉.
- Cut parchment paper to fit the bottom of the cake pan. Grease the pan with vegan butter. Place the parchment paper in the bottom of the pan.
- Whisk together the all-purpose flour, baking powder, baking soda, salt, and rosemary in a large mixing bowl.
- Whisk together the olive oil, meyer lemon zest, meyer lemon juice, and evaporated cane sugar in a small mixing bowl.
- When ready to bake, add the sugar mixture and non-dairy milk to the dry ingredients. Stir with a spoonula or large wooden spoon until combined.
- Pour the batter into the cake pan. Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool completely. Run a knife around the edge of the cake before carefully flipping it out.
