Lemon Rosemary Olive Oil Cake Recipe | Alt-Baking Bootcamp | Well+Good

Olive oil cakes are one of the easiest, and tastiest recipes to whip up from the pantry staples you have around your kitchen. This recipe adds a special touch with rosemary, lemon, and honey for a subtly sweet cake that'll be a hit at brunch. Full recipe below!
To get notified about new video uploads, subscribe to Well+Good's channel: / wellandgood
Try this lemon rosemary olive oil cake to add a just-sweet-enough dish to your brunch menu. It's gluten-free, and the only sweetener is a bit of honey. Lemon and rosemary tie together perfectly for a light and scrumptious cake. #oliveoilcake #lemoncake #wellandgood
Lemon Rosemary Olive Oil Cake
Ingredients:
½ cup olive oil + 1 tbsp for the glaze and more for greasing the edges of the pan.
A few sprigs of rosemary
2 cups almond flour
¾ cup cornmeal
1 tsp baking powder
Pinch of sea salt
3 eggs
¼ cup dairy free milk
⅓ cup honey + 2 tbsp for the glaze
Zest of 3 lemons
½ cup lemon juice + 1 tbsp for the glaze
½ tsp vanilla
Maldon sea salt
Directions:
1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15+ minutes, then discard rosemary, and allow olive oil to cool.
2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil.
3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil.
4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean.
5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a sprig of rosemary for garnish.
Follow Mia here: / the_rasa_life
Subscribe to Well+Good’s channel for more great recipes: / wellandgood
Looking for more healthy and delicious recipes? Try these:
Chocolate reishi muffins: • Stress-Busting Adaptog...
Zero-waste almond shortbread cookies: • Zero-Waste Almond Shor...
Skillet apple crisp: • Last-Minute Skillet Ap...
About Well+Good:
Well+Good believes that wellness and health should be attainable for all-and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there.
You can find Well+Good here:
Site 🖥️: www.wellandgoo...
Instagram 📸: / iamwellandgood
Facebook 👍: / iamwellandgood
Twitter 🐤: / iamwellandgood
Pinterest 📌: / iamwellandgood

[@Iwatch56]

Recipe is in the description. Wonder why people are complaining and everything is listed

[@llDarkPheonixll]

Made it. Loved it. Ate it. Gonna make it again soon.

[@Wellandgood]

So glad you liked it!

[@bethd5628]

Great flavor but I found it to be dry, probably because of the corn meal? Also bake time was less than for me - about 32 minutes and it probably could have come out sooner.

[@aishwaryaiyer6879]

Looks SO good!!

[@jenniferh5339]

This looks so good but where is the recipe??

[@Emi-qj7qv]

in the bio

[@Wellandgood]

Hi there! You can always find the full recipe in the description. Feel free to copy + paste to print! Lemon Rosemary Olive Oil Cake Ingredients: ½ cup olive oil + 1 tbsp for the glaze and more for greasing the edges of the pan. A few sprigs of rosemary 2 cups almond flour ¾ cup cornmeal 1 tsp baking powder Pinch of sea salt 3 eggs ¼ cup dairy free milk ⅓ cup honey + 2 tbsp for the glaze Zest of 3 lemons ½ cup lemon juice + 1 tbsp for the glaze ½ tsp vanilla Maldon sea salt Directions: 1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15+ minutes, then discard rosemary, and allow olive oil to cool. 2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil. 3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil. 4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean. 5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a sprig of rosemary for garnish.

[@KD07-d3f]

Yummo! Definitely going to try this one. I just wonder though, Is there any suggestions of a substitute for corn meal at all? Thank you 🥰

[@Wellandgood]

We'll find out from Mia and get back to you! Stay tuned : )

[@NutritionallyNicole]

Hi, I was checking out some substitutes and found that, if you are okay with wheat/gluten, Semolina works nicely. Also, you can try ground flaxseeds for GF option. They both have a similar texture but slightly different flavor to corn meal. I hope that helps :)

[@KD07-d3f]

@@NutritionallyNicole oh amazing! Thanks so much, going to give it a go 😊😊

[@NutritionallyNicole]

@@KD07-d3f you're welcome!

[@holmesc.2456]

Any other gluten free flour that can be used?

[@daninogil]

i used oats flour and semolina it was great

[@jillpaluch843]

What brand of olive oil are you using? I would love a link to the same bottle you have for reference.

[@ladeeda10]

I thought it was bad to heat honey or cook honey. Is it a special honey?

[@kanakogiannini4236]

Which springform pan do you use?

[@lisavaltierra6160]

Trying to download the recipe is like herding cats. I should not have to install yet another browser to get a recipe, either.

[@Wellandgood]

Hi there! You can always find the full recipe in the description. Feel free to copy + paste to print! Lemon Rosemary Olive Oil Cake Ingredients: ½ cup olive oil + 1 tbsp for the glaze and more for greasing the edges of the pan. A few sprigs of rosemary 2 cups almond flour ¾ cup cornmeal 1 tsp baking powder Pinch of sea salt 3 eggs ¼ cup dairy free milk ⅓ cup honey + 2 tbsp for the glaze Zest of 3 lemons ½ cup lemon juice + 1 tbsp for the glaze ½ tsp vanilla Maldon sea salt Directions: 1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15+ minutes, then discard rosemary, and allow olive oil to cool. 2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil. 3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil. 4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean. 5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a sprig of rosemary for garnish.

[@judithnorman7185]

This cake did not work for me. All I taste is lemon, no rosemary at all, and the consistency is very dense and almost raw. I would think it was under baked but it spent 45 minutes in the oven and my oven tends toward the hot side.

[@Katyayay]

Hey if you want the recipe (like I did!), click the "show more" section and it's listed in full with directions :)

[@elizabethrobison8240]

Where is show more button

[@Katyayay]

@@elizabethrobison8240 under the video itself, in the description part (before you get to the comments). Hope that helps!

[@pelizjones]

I’m not a honey fan- can I use something else?

[@Wellandgood]

Mia likes to use the honey here to compliment the lemon, but if you prefer you can definitely try swapping maple syrup or agave!

[@hdhd1887]

Wow god

[@myrnaj4502]

😋😋✔👍🏾📝

[@lynetteedwards7841]

Ok but where is the ACTUAL recipe? How much honey?

[@Wellandgood]

Hi there! You can always find the full recipe in our description. Feel free to copy + paste to print! Lemon Rosemary Olive Oil Cake Ingredients: ½ cup olive oil + 1 tbsp for the glaze and more for greasing the edges of the pan. A few sprigs of rosemary 2 cups almond flour ¾ cup cornmeal 1 tsp baking powder Pinch of sea salt 3 eggs ¼ cup dairy free milk ⅓ cup honey + 2 tbsp for the glaze Zest of 3 lemons ½ cup lemon juice + 1 tbsp for the glaze ½ tsp vanilla Maldon sea salt Directions: 1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15+ minutes, then discard rosemary, and allow olive oil to cool. 2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil. 3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil. 4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean. 5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a sprig of rosemary for garnish.

[@yulianatanaya3137]

1 cup: ....grm?

[@radpantheru]

Honey amount? Pleeeeeze.

[@Wellandgood]

Hi there! You can always find the full recipe in the description. Feel free to copy + paste to print! Lemon Rosemary Olive Oil Cake Ingredients: ½ cup olive oil + 1 tbsp for the glaze and more for greasing the edges of the pan. A few sprigs of rosemary 2 cups almond flour ¾ cup cornmeal 1 tsp baking powder Pinch of sea salt 3 eggs ¼ cup dairy free milk ⅓ cup honey + 2 tbsp for the glaze Zest of 3 lemons ½ cup lemon juice + 1 tbsp for the glaze ½ tsp vanilla Maldon sea salt Directions: 1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15+ minutes, then discard rosemary, and allow olive oil to cool. 2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil. 3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil. 4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean. 5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a sprig of rosemary for garnish.

[@justinemayer7842]

Can someone send me the recipe pls🙏🏼

[@Wellandgood]

Lemon Rosemary Olive Oil Cake Ingredients: ½ cup olive oil + 1 tbsp for the glaze and more for greasing the edges of the pan. A few sprigs of rosemary 2 cups almond flour ¾ cup cornmeal 1 tsp baking powder Pinch of sea salt 3 eggs ¼ cup dairy free milk ⅓ cup honey + 2 tbsp for the glaze Zest of 3 lemons ½ cup lemon juice + 1 tbsp for the glaze ½ tsp vanilla Maldon sea salt Directions: 1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15+ minutes, then discard rosemary, and allow olive oil to cool. 2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil. 3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil. 4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean. 5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a sprig of rosemary for garnish.

[@LeighMaddox]

You are doing none of us any favors, yourself included, by not linking the actual recipe!

[@Wellandgood]

Hi there! You can always find the full recipe in the description. Feel free to copy + paste to print! Lemon Rosemary Olive Oil Cake Ingredients: ½ cup olive oil + 1 tbsp for the glaze and more for greasing the edges of the pan. A few sprigs of rosemary 2 cups almond flour ¾ cup cornmeal 1 tsp baking powder Pinch of sea salt 3 eggs ¼ cup dairy free milk ⅓ cup honey + 2 tbsp for the glaze Zest of 3 lemons ½ cup lemon juice + 1 tbsp for the glaze ½ tsp vanilla Maldon sea salt Directions: 1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15+ minutes, then discard rosemary, and allow olive oil to cool. 2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil. 3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil. 4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean. 5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a sprig of rosemary for garnish.

[@KathyGillen1]

I will NEVER sign up for this or any of their other programs. What a crock! No printed recipe available (can’t copy/paste from YT notes) and I won’t waste my time watching a long-winded video. If I felt like wasting time digging through their pages I might find the recipe but it’s easier to simply refuse to go to any of their material. And the “show more” isn’t readily available.

[@Wellandgood]

Sorry to hear this! You can always find the full recipe in our video descriptions. Feel free to copy + paste the below to print! Lemon Rosemary Olive Oil Cake Ingredients: ½ cup olive oil + 1 tbsp for the glaze and more for greasing the edges of the pan. A few sprigs of rosemary 2 cups almond flour ¾ cup cornmeal 1 tsp baking powder Pinch of sea salt 3 eggs ¼ cup dairy free milk ⅓ cup honey + 2 tbsp for the glaze Zest of 3 lemons ½ cup lemon juice + 1 tbsp for the glaze ½ tsp vanilla Maldon sea salt Directions: 1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15+ minutes, then discard rosemary, and allow olive oil to cool. 2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil. 3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil. 4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean. 5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a sprig of rosemary for garnish.