Rosemary Meyer Lemon Olive Oil Cake
on Jan 31, 2025
We are participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please see my disclosure policy.
Enjoy your homemade rosemary olive oil lemon cake with a cup of tea or coffee for a delightful treat!
Table of Contents
What Makes This Recipe Great
It’s the 75th day of January and we are all needing something bright to lift our spirits. Craving a unique and flavorful dessert? Look no further than the rosemary olive oil lemon cake. This delightful treat combines the bright citrusy notes of lemon with the herbaceous aroma of rosemary and the richness of olive oil. It’s a perfect balance of sweet and savory, making it a memorable dessert for any occasion. The combination of lemon, rosemary, and olive oil creates a symphony of flavors that dance on your palate. It’s a refreshing change from traditional cakes. Make this cake as soon as you can to bring in a new month and fingers crossed a few more weeks closer to spring.
Ingredient Information
- Almond Flour
- Coconut Flour
- Salt
- Baking Soda– this is different from baking powder
- Eggs– room temp eggs are best for this recipe
- Unsweetened Vanilla Almond Milk
- Maple Syrup
- Unsweetened Applesauce– feel free to use sweetened if that is what you have
- Extra Virgin Olive Oil
- Myers Lemon Juice– roll those lemons on the counter before you juice them
- Vanilla Extract
- Lemon Zest– be sure to zest the lemons before juicing
- Chopped Rosemary
- Powdered Sugar
Step By Step
- 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.
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!
Pro Tip
- The flavor of the olive oil will shine through in the cake, so choose a good quality one.
Frequently Asked Questions
Can I use a different citrus if I don’t have lemons?
- Yes, feel free to use any citrus that you have. Grapefruit, lemon or orange can all be wonderful substitutes.
Cakes For Any Time of Year
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
Ingredients
- 2 ½ cups blanched almond flour
- ¼ cup coconut flour
- ¼ teaspoon coarse salt
- 1 ½ teaspoons baking soda
- 3 large eggs lightly beaten
- 2 Tablespoons unsweetened vanilla almond milk
- ¼ cup + 2 tablespoons maple syrup
- ½ cup unsweetened applesauce
- ½ 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.
Can I substitute dry rosemary with fresh rosemary?
That should work!
love this recipe so much already made the cake twice! I’m wondering what i can replace the eggs with as a vegan alternative. more apple sauce? flax seeds? any suggestions??
You could try flax egg!
Mmm! I didn’t have rosemary so I just added extra lemon zest (I love lemon) and I baked it in a square pan. It’s really delicious and moist. We’re having it for Easter tomorrow and topping it with fresh strawberries.
Great Substitutes! Enjoy!
I’m not really a baker, but couldn’t resist trying to make this. I used the Trader Joe’s flour and followed the directions exactly. The only issue is that my oven cooks on the hot side, so I have to check on my baked food about 10 minutes early to avoid over browning. I sprinkled some sliced almonds on the top and used a little powdered sugar through a sieve. I have to tell you that the cake came out perfectly! My neighbor had a piece already and she loved it. I’m taking the rest with me tomorrow for a little outdoor get together. My plan was to practice making this today, and then make another one next week for my friend’s birthday. Delicious, moist, and flavorful, thank you ☺️
Oh wow, thanks you Bonnie. So glad you were able to enjoy it with friends!
Hi can this cake be made ahead? If so, can it be stored on the counter or does it have to be refrigerated?
If you have to make it ahead of time, let it cool then wrap in place in the fridge.