This not-too-sweet Meyer Lemon, Orange & Rosemary Olive Oil Cake is a dreamy ode to citrus season. Perfect with a cup of tea or coffee!
Oh how I love an olive oil cake!
If you have never had an olive oil cake before then I can assure you are in for a real treat.
Not only are they incredibly easy to throw together (no need to use an electric mixer), but the possibilities for flavor combinations are endless!
This particular recipe takes full advantage of Citrus season with a combination of Meyer Lemons and Oranges. It’s not overly sweet, making a perfect breakfast or snacking cake, and has a texture almost similar to a steamed pudding. Truly, it is delicious!
What is a Meyer Lemon?
A Meyer Lemon is a type of citrus fruit originating in China. It was named by the American agricultural explore Frank Meyer, who discovered it on a food exploration in the region. (If you’re interested in the history of food exploration you should totally check out this book: The Food Explorer by Daniel Stone. I loved it!)
Meyer Lemons are different from standard lemons in that are slightly sweeter and much less bitter. While you could substitute the juice and zest of a regular lemon in the cake itself, I would not recommend doing so as a topping as it will be far too bitter. Just stick with orange slices and you’ll be good to go!
Equipment Needed
All you will need is a 9 inch Springform pan (such as this one) , mixing bowls, measuring cups and spoons and some parchment paper.
Meyer Lemon, Orange & Rosemary Olive Oil Cake Ingredients:
- Olive Oil: The key here is a reasonably good quality olive oil that doesn’t have too strong a flavor. Most quality brands of extra virgin olive oil work great.
- Meyer Lemons: As mentioned, Meyer Lemons are slightly sweeter and less bitter than regular lemons, making them a great topper for the cake. If you can’t get your hands on some simply use regular lemon juice and zest for the inside of the cake, and then stick with orange slices on top.
- Oranges: I used Navel Oranges for t his recipes but Cara Cara or Blood Oranges would also work great!
- Rosemary: Fresh rosemary is ideal for this recipe.
- Sugar
- Greek Yogurt: Full fat works best!
- Eggs: Bringing them to room temperature before mixing is ideal, but but not required.
- All-Purpose Flour
- Honey
- Vanilla Extract
- Baking Soda
- Salt
How should I serve this Meyer Lemon, Orange Olive Oil Cake?
This cake pairs perfectly with tea or coffee making it great for breakfast or brunch, as a snack or dessert.
I love topping it with a little Greek yogurt sweetened with honey. It’s also great with whipped cream!
Tips & Tricks
Really make sure your pan is well oiled before adding the citrus slices and batter, and ideally use parchment paper. This will ensure your cake releases cleanly.
Check out more Dessert Recipes from The Jam Jar Kitchen!
Meyer Lemon, Orange & Rosemary Olive Oil Cake
This not-too-sweet Meyer Lemon, Orange & Rosemary Olive Oil Cake is a dreamy ode to citrus season. Perfect with a cup of tea or coffee!
8
servings7
minutes1
hour15
minutes1
hour22
minutesIngredients
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/3 cup granulated sugar
2 oranges (1 whole and 1 zested and juiced)
2 Meyer Lemons (1 whole and 1 zested and juiced)
1 tbsp fresh rosemary, finely chopped
3/4 cup extra virgin olive oil
2/3 cup Greek yogurt
1/2 cup honey (plus more for drizzling)
1 tsp vanilla extract
3 eggs
1-2 tsp granulated sugar
Directions
- Preheat the oven to 325 degrees F.
In a medium mixing bowl combine flour, baking soda and salt. Mix well and then set aside. - In another mixing bowl, add in 1/3rd cup granulated sugar, the zest of 1 Meyer lemon and 1 orange and 1 tbsp of finely chopped rosemary.
Using your fingers, pinch the sugar together with the zest and rosemary for a minute or two until it is well combined and very fragrant. - Add in the juice of 1 Meyer Lemon and 1 Orange (about 1/3rd cup) , 1/2 cup honey, 3/4th cup olive oil, 2/3rd cup greek yogurt and 1 tsp of vanilla. Whisk to combine.
Then add in 3 eggs, 1 at a time, while continuously whisking to combine.
*Note* You do not need a hand mixer for this but feel free to use one if you prefer.
Add in half of the flour mixture and whisk to combine. Them add in the second half and whisk to combine. Once everything is fully incorporated set aside. - Oil the bottom of a 8 inch springform pan and then place a round piece of parchment paper on the bottom, topping that off with a drop more olive oil.
Cut the ends off of your remaining Meyer Lemon and Oranges and squeeze the juice (about a tbsp) onto the bottom of the pan. Sprinkle 1-2 tsp of granulated sugar over the juice.
Using a mandolin or sharp knife, slice your Meyer lemon and orange as thinly as you can get them. The thinner the better! Then arrange the citrus slices in a circular pattern at the bottom of the pan, only barely overlapping.
Carefully pour your batter into the pan, over the slices and smooth out with a spoon or spatula. - Place in the oven and bake at 326 degrees F for 50-60 minutes or until a toothpick comes out clean.
Remove from the oven and allow to cool in the pan for 10-15 minutes. Release the clasp on the springform pan and press a serving plate on the bottom of the cake. Then carefully turn the cake upside down onto the serving plate so that the side with the sliced lemons and oranges is on top.
Remove any parchment paper and serve. Enjoy!
Recommended Products:
The Jam Jar Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn income by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.
Hi, I see the ingredients list calls for honey… but the recipe doesn’t mention it. Help!
Yes! So sorry! Add with the rest of the wet ingredients (yogurt, olive oil, etc.)
I will fix that ASAP