Lemon, Olive Oil + Rosemary Drizzle Cake
This Lemon, Olive Oil + Rosemary Drizzle Cake has a tender, moist crumb with a balance of bright lemon and earthy rosemary.
The olive oil gives it depth and keeps it soft for days.
I use Cockatoo Grove Cold Pressed Extra Virgin Olive Oil for its clean, bold flavour and high polyphenol content, supportive for cellular repair and stable energy. The base is made with freshly milled spelt flour, rich in fibre and minerals, giving the cake a wholesome, nutty undertone. Rosemary pairs naturally with citrus; its compounds aid digestion and cut through the sweetness with a subtle savoury note.
Serve it warm with the lemon honey syrup soaked through, or at room temperature with a spoon of fresh cream.
It’s simple, fragrant, and nourishing.
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Ingredients
For the cake:
250g wholemeal spelt flour
2 tsp baking powder
¼ tsp Celtic sea salt
2 tbsp finely chopped fresh rosemary leaves
Zest of 2 large lemons
3 pasture raised eggs
180 g coconut sugar
180 ml extra-virgin olive oil (we love Cockatoo Grove)
120 ml organic milk
2 tbsp fresh lemon juice
For the drizzle:
2 tbsp fresh lemon juice
2 tbsp raw honey
Garnish
Fresh rosemary sprigs
Extra lemon zest
Method
Heat oven to 160 °C. Grease and line a loaf pan.
In a large bowl, whisk together the spelt flour, baking powder, salt, rosemary, and lemon zest.
In a separate bowl, whisk the eggs and coconut sugar until pale and slightly thickened. Slowly pour in the olive oil while whisking, then add the milk and lemon juice.
Gently fold the wet ingredients into the dry mixture until just combined. Avoid over-mixing to maintain a soft, tender crumb.
Pour the batter into the prepared tin and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean and the top springs back lightly to the touch.
While the cake is still warm, stir together the lemon juice and honey, and generously drizzle over the top.
Optionally garnish with fresh rosemary and extra lemon zest before serving.
Enjoy!
