My Meyer Lemon Olive Oil Cake is a quick play on my favorite Grapefruit Upside Down Olive Oil Cake. I’ve packed it into a loaf pan for easy slicing and eating and changed it up just slightly. The resulting cake is fun, bright, not overly sweet, and will have you reaching for slices for breakfast, snack and dessert! This cake is gluten-free, naturally sweetened and dairy-free.
First of all, random thing I have to address before we can move on: the responses I’m getting from my Bullet Journaling post on Amazon are blowing me away! So many of you are ordering notebooks and pens and I just can’t wait to see how organized you get! Truly, I can’t live without my Bullet Journal.
Next: the sky just opened up and dumped more snow outside my door. And my heart died a little. Don’t get me wrong, I love a white Christmas, but a white Christmas THROUGH Valentine’s Day makes me want to dial up my doctor and beg for antidepressants. I’m this close.
Not to mention I have a toddler that chooses my most tired days to not take a nap and an infant that just loves my full attention most of the day. Soooo being trapped inside is so fun for me!
Anyways. I’ve been baking almost everyday with Canaan (or making stovetop popcorn) just to keep him busy and make him feel useful. He loves to stir.
He made this Meyer Lemon Olive Oil Cake! Ok, so I measured everything out and he stirred it as I added ingredients, but he’s so proud of making it.
Meyer lemons are pretty much magic in my book. I love lemon! And I love that these lemons taste slightly of oranges, are slightly less harsh, and you can just bake them into a cake, eating pieces of them whole and your mouth won’t pucker uncontrollably. You’ll pucker a little, but only in the best way.
This cake is so delicious. It almost tastes like a coffee cake, but without the cinnamon. It’s filled with this burst of vanilla and is basically a giant muffin. You on board?
Meyer Lemon Olive Oil Cake is actually a very close cousin to my Grapefruit Upside Down Olive Oil Cake. I used the basic outline of that recipe, tweaked it a little, and this baby was born. You’ll love them both! I bet either of these cakes would be amazing with blood oranges too, if you’re up for giving that a go!
Are you ready? I mean, we’re snowed in so it’s not like you have anything better to do than make some amazing cake…right? Let’s do this.
Meyer Lemon Olive Oil Cake
Recipe by Melissa @ Treats With a Twist
Makes one loaf pan cake, or one 9″ round layer
based on: Grapefruit Upside Down Olive Oil Cake
1 cup blanched almond flour
½ cup sweet white rice flour
½ cup + ¼ cup brown rice flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
½ cup coconut sugar
2 large eggs
½ cup unsweetened almond milk
6 Tbs fruity extra virgin olive oil
1 tsp. vanilla extract
1 tsp. Meyer lemon zest
2 Meyer lemons
Line a loaf pan with parchment and butter exposed sides. Preheat your oven to 350 degrees F.
In a large bowl, whisk together the dry ingredients. Create a well in the middle and add all of the wet ingredients (everything except the whole Meyer lemons). Whisk together until your batter is even.
Next, remove the peel/rind/pith from the lemons then slice them in thin, even slices. Place the slices in the bottom of the prepared loaf pan, spreading them out evenly. Then, carefully pour your batter on top and use a silicone spatula to smooth the top of the batter.
Bake for 45-50 minutes, checking with a toothpick for doneness (if the toothpick comes out clean).
Let the loaf cool on a wire rack for 15-20 minutes, then flip the pan over on the rack, letting the cake release. Remove the parchment and let the cake cool.
Cut, serve, eat!
This is one of those cakes that I love even more the next day! I just wrap it with plastic wrap, then wait until the next morning. It’s great on day one and day 2!
Cake is good well-wrapped on the counter for 2 days or in the fridge for 4.
TO PRINT: I’m going old-school for awhile. If you’d love to print this recipe (I know you would) then just copy and paste it into a blank document and print. Love ya! Xoxo
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