lemon rosemary and olive oil cake, sounds weird, tastes GOOD


If the success of a cake depends on how fast it all gets eaten then lets say this is the most successful cake I've ever made. I made it, had a delicious slice, went to work, learned some strategies on pickup and came home to 3/4 of it missing!

Everyone who tried it totally loved it. It's super moist and lemony and the rosemary is the perfect amount to give it a bit of an edge but nowhere near enough to think, hold on, what's all this rosemary doing in a CAKE? Also, best cake ever for those of you (poor things) who can't eat soy, just replace the soy milk for almond/rice/hemp/peanut milk and you're good to go!

So to make a big-ish cake, or a small one with two tiers, you'll need:
3 cups plain flour
1 tbsp fresh rosemary leaves (do you call them leaves? the leafy bits anyway, not the stalks)
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup olive oil
3/4 cup your choice of milk replacement, I used soy
1 tsp grated lemon zest
1/4 cup fresh lemon juice
1/4 cup sunflower/canola oil

1 cup-ish icing/confectioners sugar
1 tbsp-ish lemon juice

Put all the dry ingredients (up to the sugar) into a bowl and mix. Get your tbsp of rosemary leaves together and finely chop. Just keep chopping until they're in tiny pieces then add to the flour mix.

Pour in the olive oil and milk replacement and beat into the dry stuff. It'll still be a little stiff so now add the sunflower or canola oil and beat until it's all thoroughly mixed (not all oily).

Add the lemon juice and zest and stir those in too.

Grease your cake pan with some soy margarine or cooking spray and pour in the batter. It hardly rises at all so don't worry if it seems too high up in the pan.

Bake for 25-30 minutes at 350F/Gas mark 4/180C, or until it's browned on top. Stick a knife or cocktail stick in at about 25 minutes and if it comes out clean, it's cooked.

Tip out of the pan and onto a wire rack or plate to cool.


For the icing, just sieve a cup or so of icing sugar into a bowl and slowly add the lemon juice until it's at the right consistency, you want it pretty runny, like this:

Wait until the cakes fully cooled, then pour the icing all over, it'll harden when it dries.

You could decorate it with a slice of lemon and some rosemary if you like too!

Chow down.

25 comments:

VeggieGirl said...

Sounds positively delicious to me! :)

Oranges And Apples said...

I'm SO making this on sunday! My local bakery does lemaon orange and rosemary cakes, so this does not sound weird at all to me!

Liz said...

Delectable.

You just need to write me up a 7 days meal plan so I can start being fabulous like you. I'm clueless when it comes to this stuff. *pout*

aDeLiNe said...

Nomnomnom. I still have cupcakes in the fridge... should probably wait a bit to make this one... looks yuummy! I loooove lemon cakes!

Sophia.Pflieger said...

Sounds a but weird, but I could totally see how those flavors would work. I bet it is delicous, it looks very yummy!
http://whatyourmommadidntknow.blogspot.com/

nora said...

Doesn't sound weird at all to me! rosemary is always good in baked goods! Can't wait to make this!

Hanako66 said...

This looks so heavenly!

molly said...

oooh yum. this looks fabulous! i love using herbs in baking, so much fun :)

Naomi Rose said...

wow everyones so positive about what I thought was a possibly weird pairing! Maybe next time I'll make something weirder, chocolate and chips? rice and icing?

T said...

Sounds fantastic to meeee! Weird cakes are the best.

ana b. said...

Ohhhhh shizzzz it's that amazing lemony glazzzeee that i want to swwimmm in.

her name is bek said...

oh my your posts always make me hungry, the cookies look so delicious, I might have to go have a spoon of milo to combat my now sugar cravings x

cuteanddelicious said...

this actually sounds quite delicious. i have some lemon olive oil that's too strong for my taste, maybe i can use it in this...

Naomi Rose said...

I bet that'd be flippin' delish!

Corinne said...

Thank you for this recipe. I made it this afternoon and I am in love. This cake is absolutely heavenly and it was so easy to make.

Naomi Rose said...

Corinne I'm so happy to hear that!

Viagra Online Without Prescription said...

Wonderful, It is very easy to prepare this cake, Also, it looks so tasty that now I want another slice, so delicious to be true.

Emma said...

Yum yum, I've had this in my bookmarks forever and finally remembered it when I got a bunch of fresh rosemary in my vegbox. Moist and lemony but would add more rosemary next time (or maybe try and infuse the rosemary with oil first?)Was a big hit with all my uni friends too,yay for sharing vegan deliciousness!
Thank you :)

Anonymous said...

Just to let you know I stumbled on your recipe via Google... made two cakes and EVERYONE thought it was delicious - many non-vegans included. I did mix orange, lemon and lime juice though, and also added orange syrup after I punctured some holes in top, then did the glazing a day later (used a bit more lemon juice than you state in your recipe). thank yoU! xxx

Naomi Rose said...

Glad you liked it! I flipping love it! <3<3

Lauren said...

Another really amazing recipe. I've made this cake twice and used a strawberry-lemon glaze, rather than just lemon and it was a smashing success. Wonderful and unique flavors. Thank you again so much for another amazing recipe. :) Also, I saw Cute & Delicious blog as well as C'est La Vegan have created a dinner club here in Los Angeles, CA--anyhow, I saw pics on both blogs of the dessert featured at the first dinner and I am pretty darn sure it is your wonderful cake that was featured! Actually, it was those photos that finally inspired me to make it and I am so glad I did....as are the guests I fed it too. ;)

Naomi Rose said...

awww. You made my day!! so glad you liked it lovely! xxxxx

Caitidid said...

Just made this. Then ate waaay too much of it.

Naomi Rose said...

yay!

Anonymous said...

I'm so sad. My finished cake sank in the middle! Not just a little, like a huge crater and the "crust" broke. I even baked it for about 40 minutes instead of 30. Double checked my ingredients to make sure I had the right amount of baking powder (it's tsp not tbsp, right?) Maybe my cake pan was a smaller diameter and it needed even more time?? I'm so bummed. What's baked does taste good, so I'm giving it another go here.