MEYER LEMON OLIVE OIL HONEY CAKE WITH ROSEMARY & HONEY DRIZZLE

INGREDIENTS

• Cake
• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (60g) almond flour (or substitute more all-purpose flour if nut-free)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (200g) granulated sugar
• 1/4 cup (85g) Bloomist Raw Unfiltered Honey (or equivalent premium quality pure wildflower honey)
• Zest of 3–4 Meyer lemons (2-3 tablespoons)
• 3 large eggs, room temperature
• 1 cup (240ml) Bloomist Extra Virgin Olive Oil (or equivalent ultra-premium finishing olive oil)
• 1/2 cup (120ml) whole milk or Greek yogurt. Use whole milk for a lighter, more delicate cake, or Greek yogurt for a richer, more moist texture with a slight tang.
• 1/4 cup (60ml) fresh Meyer lemon juice
• 2 teaspoons pure vanilla extract
• 1 tablespoon finely minced fresh rosemary, plus 2–3 sprigs (for infusing the oil)
  
  
• Rosemary Honey Drizzle
• 1/3 cup (115g) Bloomist Raw Unfiltered Honey (or equivalent premium quality pure wildflower honey)
• 2–3 sprigs fresh rosemary
• 2 tablespoons fresh Meyer lemon juice
• 1 tablespoon water to thin

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform or Bundt pan generously with olive oil. Line the bottom with parchment for easy release. Lightly dust with flour if using a Bundt pan.
2. In a small saucepan, gently warm 1/2 cup of the olive oil with the rosemary sprigs over low heat for about 5 minutes, until fragrant but not sizzling. Remove and discard the rosemary sprigs, then let the oil cool slightly.
3. In a large bowl, rub the Meyer lemon zest into the sugar with your fingers until fragrant and slightly moist.
4. Whisk in the honey, eggs, and the olive oil (infused and remaining plain oil) into the lemon sugar. Add the milk or yogurt, lemon juice, vanilla, and minced rosemary, whisking until smooth and emulsified.
5. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Gradually fold into the wet ingredients until just combined. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden.
7. Cool in the pan for 15 minutes, then release and transfer to a rack to cool completely.
8. While the cake cools, combine the honey, rosemary sprigs, lemon juice, and water in a small saucepan. Warm gently over low heat for 3–5 minutes. Remove from heat and let steep for 10 minutes, then discard the rosemary.
9. Using a skewer, cake tester, or chopstick, poke holes all over the cake, making sure they are large enough for the glaze to penetrate. While the cake is still slightly warm, slowly spoon the warm honey drizzle over the top in stages, allowing it to soak in between additions.
10. Serve as is, or dust lightly with powdered sugar if desired. Optional accompaniments include whipped cream and fresh berries. The cake improves on the second day as the flavors develop.