I possess somewhat of a sweet tooth and a love for baking. Not good when your trying to keep healthy and fit. At times, I must give into my love for baking and sweets. Luckily, this Meyer lemon and rosemary olive oil cake is scrumptious and light, satisfying my sweet tooth while leaving the guilt behind.
Instead of using everyday lemons, I used Meyer lemons. Meyer lemons are rounder than a true lemon, and their skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe. Meyer lemons have a sweeter, less acidic flavor than the more common supermarket lemons. The pulp is a dark yellow and contains up to 10 seeds per fruit.
In my small garden that overlooks the pacific ocean, rosemary, known as a symbol of remembrance and friendship, grows abundantly. From this aromatic bush, I snipped the fragrant stems to use in this cake.
Not only did I used rosemary from my garden, but I used a locally produced organic olive oil from Malibu Olive Company. To me, these are the freshest of ingredients that could be used in my food.
Fresh rosemary did not over power the cake, instead it perfectly complemented the lemon. However, this isn’t a kid-friendly cake. Omit the rosemary if you are baking for youngsters. You will still have a moist and delectable lemon cake.
This would be the perfect dessert to serve at a dinner party. I imagine a small intimate dinner party with friends, serving Tuscan grilled chicken, mushroom risotto, roasted asparagus, red wine, and this Meyer Lemon and Rosemary Olive Oil Cake. I think I’m going to start planning that dinner party now!
Meyer Lemon + Rosemary Olive Oil Cake
Adapted from Cooking Light, Sept. 2009
- Bakers Cooking spray
- 3 cups all-purpose flour
- 1 1/2 tablespoons finely chopped fresh rosemary
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups granulated sugar
- 1/2 cup olive oil
- 1/2 cup fat-free milk
- 2 teaspoons grated Meyer lemon rind
- 1/4 cup fresh Meyer lemon juice
- 1/2 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 3 large eggs
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Preheat oven to 350°.
- Coat a 10-inch bunt cake or tube pan with cooking spray; dust with 2 tablespoons flour. Or use Bakers Cooking Spray. Lightly spoon about 3 cups flour into dry measuring cups; level with a knife. Combine flour, rosemary, baking soda, baking powder, and salt in a large bowl.
- Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.
- Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
- For the icing, combine powdered sugar and 2 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake.