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!
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.
- Greek Yogurt: Full fat works best!
- Eggs: Bringing them to room temperature before mixing is ideal, but but not required.
- All-Purpose Flour
- Vanilla Extract
- Baking Soda
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!
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