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Meyer Lemon & Rosemary Olive Oil Cake


Moist, dense, and intense in lemon flavor, this cake is always a hit in the Wellness Kitchen. The Meyer lemon sweetness mixed with earthy rosemary make this cake delicious and unique.


  • Olive oil cooking spray
  • 1 1/2 cups all purpose unbleached flour
  • 2 tsp baking powder
  • 1/8 tsp baking powder
  • 5 tsp meyer lemon zest
  • 3 eggs (or 1/2 cup egg substitute plus one whole egg)
  • 1/2 cup olive oil
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 1 tsp fresh rosemary, minced
  • 1 cup powdered sugar
  • 1/4 cup plus 2 1/2 tsp meyer lemon juice
  • Fresh berries


  1. Preheat oven to 350F
  2. Line the bottom of a 9-inch spring form pan with parchment and coat with cooking spray.
  3. In a medium bowl, combine flour, baking powder, salt, and 4 tsp of lemon zest.
  4. In a large bowl, combine eggs, olive oil, sugar, buttermilk, and rosemary. Whisk thoroughly.
  5. Combine the dry ingredients with the wet and whisk together. Pour into the prepared pan.
  6. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool 10 minutes and remove the spring form pan.
  7. After cooling, poke the surface of the cake with a heavy fork. Mix together 1/4 cup powdered sugar with 1/4 Meyer lemon juice. Spoon mixture over the top of the cake letting it fill the holes.
  8. After cake has completely cooled, combine remaining 3/4 cup powdered sugar with 2 1/2 tsp Meyer lemon juice. Coat the top of the cake with the glaze and sprinkle the remaining teaspoon of zest over the top.
  9. To serve, cut into wedges and garnish with fresh berries.
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