I love the tangy taste of lemons in just about anything and lemons pair so well with fresh rosemary. Our moist Meyer Lemon-Rosemary Loaf Cake is a delicious example of how well they compliment each other. The flecks of Meyer lemon zest and rosemary bits are visible in every slice.
Although this recipe works great with regular lemons there is just something special about that sweet-tartness of Meyer lemons. We are taking full advantage of these lemons as they are seasonal and only available for a short time.
Meyer lemons are native to China and they are a cross between a regular lemon and a mandarine orange. They have been introduced to the United States by Frank Meyer in the early 1900’s. The Meyer lemon is slightly smaller and rounder in size than the regular lemon and it has a thinner skin as well. The color of the Meyer is more orangey-yellow, the skin is thiner, they are more fragrant and the juice is less tangy than the regular lemon.
We can’t rave enough about the compatibility of lemon and rosemary, we used the zest from five of these lemons and we have added a healthy measure of chopped fresh rosemary. Both the orangey-lemon zest and the specks of rosemary give this moist cake an intense flavor and their specks are visible throughout the cake.
This loaf cake is so light and moist that it doesn’t need a thick frosting. We used a tangy glaze made of lemon juice and confectioners’ sugar to drizzle over the top of the cake. Another option would be to sift confectioners’ sugar lightly over the top.
We used all purpose einkorn flour in this recipe and really like the results. Although einkorn has gluten in it, the protein structure of the gluten is different and many people that find regular wheat difficult to digest have found that they can eat einkorn without any problems.
Check out this article for the nutrition values of einkorn and this article about the reasons einkorn is easier to digest than regular wheat.
This recipe will make two loaves of lemon-rosemary deliciousness, one to enjoy now and another loaf to freeze. So treat yourself to a nice thick slice of this cake along with a cup of coffee and enjoy! 🙂
Check out these cakes: Einkorn Honey Almond Cake Intense Chocolate Cake with Cream Cheese Frosting Lavender Cake with Cream Cheese Frosting
Meyer Lemon-Rosemary Loaf Cake
Prep
Cook
Total
Yield 2 Loaves (10 slices p/loaf)
Our Meyer Lemon-Rosemary Loaf Cake is a delicious example of how well the flavors of lemon and rosemary compliment each other. We used the zest from five of these lemons and a healthy measure of chopped fresh rosemary. The flecks of Meyer lemon zest and rosemary bits are visible in every slice.
Ingredients
- 2 sticks butter, at room temperature
- 2 cups (400g) granulated sugar
- 4 extra-large eggs, at room temperature
- 1/2 to 3/4 cup lemon zest - about 5 lemons
- 3 cups (360g) all purpose einkorn flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup freshly squeezed Meyer lemon juice
- 1/2 cup buttermilk, at room temperature
- 4 tablespoons chopped fresh rosemary
- 1 teaspoon pure vanilla extract
For the glaze:
- 1 1/2 cups confectioners' sugar, sifted
- 4-5 tablespoons freshly squeezed Meyer lemon juice
Instructions
- Preheat the oven to 350°F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
- Add the butter and 2 cups granulated sugar to the bowl of an electric mixer and beat until light and fluffy, about 5 minutes. A stand mixer with the paddle attachment is preferred but a hand mixer will work. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- In a large bowl add the flour, baking powder, baking soda and salt and whisk together to combine.
- In another bowl, whisk the lemon juice, the buttermilk, and vanilla together. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45-50 minutes, or until a cake tester comes out clean.
- Remove from the oven and cool 10 minutes on a wire rack, remove from the pans and allow to cool completely.
For the Glaze
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Drizzle the glaze over the tops of the cakes and allow the glaze to run down the sides. Allow the glaze to set up before serving.
Notes
This recipe will make two loaves with each loaf serving 10 slices
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 246 | ||
% Daily Value | ||
Total Fat 10.5 g | 16% | |
Saturated Fat 6.2 g | 31% | |
Cholesterol 62 mg | 21% | |
Sodium 213 mg | 9% | |
Total Carbohydrates 35.9 g | 12% | |
Dietary Fiber 1 g | 4% | |
Sugars 20.7 g | ||
Protein 3.6 g | 7% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Wow love your pictures. I am addicted to lemon this cake is pulling my attention, i wish I could grab a big slice virtually
Thank you, I wish I could give you a big slice, virtually. Wouldn’t that be something 🙂
I don’t know what it is about me and lemon desserts lately but I’m loving them. What a great recipe and photos! I’m ready to bake.
Thank you, Dan…Go for it. this is a great recipe!
I love Meyer lemon but never knew it was from China! I drink mayer lemon water every morning when I wake up and swear it is my BEST beauty/ health regimen in addition to cooking and baking. I also love rosemary and can only imagine the taste of this cake with this power duo working together!
Silvia @ Garden in the Kitchen recently posted…Steak Tacos with Mango Jalapeño Salsa
Hi, Silvia….You are on to a great health secret with that morning lemon water. This is a great-tasting cake, I love lemon! 🙂
Rosemary cake?! What a game stopper. Super intrigued by this.
Thanks, Kristina….You must try this cake, it is super delish! 🙂
What is it about lemon that just screams Spring? I want to make two loaves. One to eat, and one to give away as a gift!
Hi, Dorothy…Oh, I could eat anything with lemons…anytime! You are in luck as this recipe makes two delicious loaves. 🙂
What a stunning loaf! I love the pairing of rosemary and lemon in a sweet quick bread type cake. I might even try subbing oranges for lemons too since I happen to have more of those on hand at the moment!
Thank you, Amy! This is just delicious! 🙂
I’ve never thought of using rosemary in a sweet recipe. Your photos of this are so gorgeous! I want to grab it through my screen.
thanks Michelle, I hope you try rosemary in something sweet sometime and let us know what you think
I’ve never thought of using rosemary in a sweet dish or pairing it with lemon, but this sounds like a refreshing treat – just in time for Spring!
Casey the College Celiac recently posted…5-Minute Crunchy Greens Quesadilla (Gluten Free, Vegan)
oh rosemary tastes wonderful in sweet dishes, I hope you give it a try
Those clicks are mind blowing and I can imagine how tasty the cake will be!
Thank you very much, Prasanna!
I LOVE lemon–especially Meyer lemons. I’ve been known to eat them like oranges. . .this bread looks SO incredibly delicious! Thank you for another excuse to bake with one of my favorite fruits!
Hi, Kelsie….you are going to love the flavors in this loaf cake, enjoy! 🙂
Meyer lemons are great! We had a Meyer lemon tree when we lived in Florida. Just kind of took them for granted at the time, silly us. I miss that tree! Anyway, these look terrific — thanks.
John/Kitchen Riffs recently posted…Glazed Radishes
Hi, John….I would love to have a Meyer lemon tree but I think this is the wrong climate but this cake has an awesome lemon-rosemary flavor. 🙂