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Meyer Lemon-Rosemary Loaf Cake

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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.

Meyer Lemon-Rosemary Loaf Cake

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.  

Meyer Lemon-Rosemary Loaf Cake

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. 

Meyer Lemon-Rosemary Loaf 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.

Meyer Lemon-Rosemary Loaf Cake

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

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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 (or traditional flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 4 tablespoons chopped fresh rosemary
  • 1/2 cup freshly squeezed Meyer lemon juice
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 1 1/2 cups confectioners' sugar, sifted
  • 4-5 tablespoons freshly squeezed Meyer lemon juice

Instructions

  1. Preheat the oven to 350°F.   Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
  2. 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.
  3. In a large bowl add the flour, baking powder, baking soda, salt and rosemary.  Whisk together to combine. 
  4. 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. 
  5. Remove from the oven and cool 10 minutes on a wire rack, remove from the pans and allow to cool completely.

For the Glaze

  1. 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.

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Comments

  1. It looks delicious!!! I have a meyer lemons tree and rosemary in my garden, I’m ready to bake it!!!
    Question: I am reading the instructions and it does not say at what moment to add the rosemary, I assume that it is added to the flour?

    Reply

    • Oh, a lemon tree in your garden! Lucky you! Thanks for the good catch on the rosemary. I have made the correction in the recipe card. Enjoy this lovely cake 🙂

      Reply

  4. 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!

    Reply

    • Hi, Silvia….You are on to a great health secret with that morning lemon water. This is a great-tasting cake, I love lemon! 🙂

      Reply

  7. 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!

    Reply

  12. 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.

    Reply

    • 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. 🙂

      Reply

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