Rosemary Meyer Lemon Olive Oil Cake
on Apr 12, 2017, Updated Nov 04, 2020
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Happy Wednesday! Today we are looking at my take on Rosemary Olive Oil Cake with a Lemon Twist. I am not sure what the weather is like in your neck of the woods but over here in southern California it had been beautiful! The last few days it has said it would be in the mid 60s but then ends up being mid 70s and so GORG! The great weather combined with Easter being this weekend has my mind racing with party recipes. I feel like we do so many more fun get togethers in Spring and Summer than any other time of the year and if you are going to be going to parties you need some good crowd pleaser recipes on hand. I got some meyer lemons last week in my CSA (community supported agriculture for those who don’t know!) and wasn’t sure how I was going to use them. Then last Thursday I went to a beautiful dinner hosted by California Olive Ranch and learned tons about Olive Oil. It is really an amazing thing and I think I need to start rubbing it on my face and putting it into everything – including this Rosemary Meyer Lemon Olive Oil Cake!! At the dinner we had an Olive Oil Cake with with lemon sauce that was divine and I knew I would have to create something similar, but my way! So of course the almond and coconut flours come out. Now I don’t strictly eat paleo and don’t think every dessert has to be healthy, but when you can make it taste just as good, why not?! It’s spongey and herby and sour and sweet all at the same time. I think this would be a great cake to bring to Easter dinner if carrot cake isn’t your jam, or just make it for your friends at the office to show how freakin impressive you can be! You have to check out this Rosemary Olive Oil Cake!
The step by step of Rosemary Meyer Lemon Olive Oil Cake:
Mix everything in a bowl, pour it in a pan, BAKE. That was easy, right?
A little organic powdered sugar never hurt NOBODY.
Lemons can be sweet or savory, we have recipes for both: Crispy Baked Lemon Garlic Chicken Wings Paleo Fruit Tart with Lemon Curd Strawberry Lemonade Cashew Cheesecake Bites Lemon Garlic Grilled Potato Salad
Pin this Rosemary Meyer Lemon Olive Oil Cake recipe for later!
Nutrition for Rosemary Olive Oil Cake (Meyer Lemon)
This cake is so good and it is also Whole 30 and Paleo approved. Being that it does not have any refined sugar or grains in it, makes it a lot more appropriate for someone who has to watch their blood sugar levels! I also substituted in some Applesauce to keep the cake moist instead of using a lot more oil so it is relatively low in fat even though it is an Olive Oil cake!
Rosemary Meyer Lemon Olive Oil Cake
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
Ingredients
Scale
- 2 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon coarse salt
- 1 1/2 teaspoons baking soda
- 3 large eggs lightly beaten
- 2 Tablespoons unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 cup extra virgin olive oil
- 1 cup fresh meyer lemon juice
- 1 teaspoon vanilla extract
- Zest of 2 large meyer lemons
- 1 teaspoon chopped rosemary
- **powdered sugar to dust on top (optional)
Instructions
- Preheat the oven to 350F. Coat an 8 or 9 inch cake pan.
- In a large mixing bowl, combine the flours, salt and baking soda and set aside.
- In another bowl, combine the eggs, almond milk, maple syrup, applesauce, oil, vanilla extract, lemon juice, lemon zest and rosemary.
- Pour the wet mixture into the dry and stir to combine. Then pour the batter into the prepared pan and smooth the top into an even layer.
- Bake for 40-45 minutes until the top is golden brown.
- Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
I’m allergic to almonds. Do you have any suggestions for a different gluten free flour?
I haven’t tried other flours with this yet so I can’t say for sure but oat flour or a 1 to 1 GF AP flour could possibly work! I will test other ways though too! Let me know if any of those work for you!
This looks AH-MAZING! What exact blanched almond flour do you use for baking? I’ve tried a couple of brands before and they all turn out soggy… 🙁
I use the trader joes brand!!
My cake completely crumbled apart. I was not even able to slice a piece of cake. Do you have any suggestions?
That is very strange!! I am not sure what happened! What size cake pan did you use?
Do you think this would turn out okay with regular lemons? I cannot seem to find meyer lemons anywhere!
Yes it would!!
I followed the recipe exactly. I had way to much batter for one 9 inch cake pan. In fact, I had enough batter for two 9 inch cake pans. I cooked for the time suggested in the recipe, and it was crumbling and falling apart. Do not think the directions are correct. I was looking forward to trying this recipe; unfortunately I had to throw both cakes out.
Oh no!! That is very strange, I have made this a few times with my own recipe and it always works out! So sorry it didn’t for you!
Hi Kelsey
I made this over the weekend & with blanched almond meal & replaced some of the meal with whey protein powder, and it came out perfect, great recipe!
Thanks for sharing 🙂
Awesome, thanks!!
Mine completely crumbled just as RG and Ruth’s did? Seemed way to moist and tasted like lemon flour :/
Dang! This might be due to the type of almond flour you used!
I was actually impressed on how tasty this was! Love the mix of flavors between the lemon, rosemary and sweetness from the maple syrup. Just so I can have it clear, the cake is supposed to be very moist (I think it’s due to the 1 cup of lemon juice) and spongy right? Dense looking (I guess because of the moist) but not heavy. Not like a regular cake right? The only change I made was using avocado oil instead of olive oil and baked it for 35 min (the surface was more on the medium/dark golden color). Oh and mine didn’t cramble at all, I really believe because how moist it was.
I was actually impressed on how tasty this was! Love the mix of flavors between the lemon, rosemary and sweetness from the maple syrup. Just so I can have it clear, the cake is supposed to be very moist (I think it’s due to the 1 cup of lemon juice) and spongy right? Dense looking (I guess because of the moist) but not heavy. Not like a regular cake right? It kinda reminds me of Tres Leches cake but of course not as moist. The only change I made was using avocado oil instead of olive oil and baked it for 35 min (the surface was more on the medium/dark golden color). Oh and mine didn’t cramble at all, I really believe because how moist it was.
Yes! should be very moist!! Glad you enjoyed it!!
Do you think this would work in a loaf pan instead of the cake pan?
I haven’t tried it in a loaf!