What are you planning to make or do for your special someone or gal pals on Valentine's Day? Why not try our recipe for Meyer Lemon and Olive Oil Cake? This recipe is a combination between my nonna's recipe for pound cake, and the classic Italian olive oil loaf. Our recipe is spiced up a bit with the addition of fresh meyer lemon juice and ground rosemary. It's an incredibly light and delicate cake that smells lovely, presents beautifully, and pairs perfectly with a glass of white wine or sparkling.
Free from peanuts, tree nuts, dairy, soy, fish and shellfish, coconut
See egg substitute below
1 3/4 cups sifted whole wheat flour
3/4 cup powdered sugar
a pinch of salt
1/2 tsp ground, dried rosemary
1 1/2 tsp baking soda
2 tsp baking powder
1/4 cup extra virgin olive oil
2 large eggs (or 2/3 cup unsweetened applesauce)
The juice of 2 meyer lemons
1/2 cup cold water
Preheat the oven to 375F and line an 8 inch round cake pan with parchment paper.
Whisk together all the dry ingredients in a large mixing bowl. To grind the dried rosemary you can either use a mortar and pestle or a coffee grinder.
Beat the oil, eggs or applesauce, lemon juice, and cold water until well mixed. Pour it into the dry mixture and whisk the batter together until smooth. Be sure not to overmix. Pour the batter into the cake pan and smooth it out evenly.
Bake for 20 minutes. A toothpick inserted in the center should come out clean, and the top of the cake should be lightly golden brown.
Dust with powdered sugar