I wish I had read all the reviews re: the correct amount of flour to use because this cake turned out VERY DRY for me. And the lemon and rosemary flavors were disappointingly mild. Definitely think there are better/more flavorful lemon cake recipes on this site. Try those instead!
Lemon-Rosemary Olive Oil Cake
fatime1a Posted: 09/14/09
skspillman Posted: 12/20/09
I made this for a holiday party last night and it went over well. Following the suggestions below, I just used 2 1/2 cups flour. I used fresh rosemary, and the lemon and rosemary flavors were subtle--neither was overpowering. I found that I had to add a bit more lemon juice to the glaze to thin it. I will make this delicate cake again.
quickiecook Posted: 09/07/09
I made this today and LOVED it! I saw the post about it being dry so only used 2-1/2 cups of flour. Also, I did not have lemon extract so used a little extra lemon rind. I also used a 10-inch stoneware cake dish instead of a tube pan and that worked great. It was very lemony and I thought it could have used more rosemary flavor but I will absolutely make it again!!!
Utley1954 Posted: 09/09/09
I only wish it tasted as good as it smelled. Everyone liked the cake to some degree but not one person realized there was rosemary in it until I told them to smell it. Next time I will double the rosemary, lemon juice and rind and cut the flour to 2 1/4 cups. That should do it. Will definitely give it another try.
hiskipper Posted: 09/07/09
Made this cake today with about 2 1/2 cups of flour and then followed the rest of the recipe exactly. Very, very tasty!! Great combination of flavors. The cake was still a bit crumbly, maybe two cups of flour would have been enough, but regardless, the flavor and glaze were just wonderful.
ChefLora Posted: 09/09/09
A cup of all purpose four is approximately 5 ounces. So, 13.5 ounces is slighty over 2 1/2 cups. Also, any light or lowfat cake needs to be carefully checked for doneness. Just slightly overdone will be dry. I actually haven't made this yet, but am planning on it soon. My rosemary plant seems to be "strong" so I think I will use the amount listed, then adjust from there.
buffalogal Posted: 09/06/09
VERY dry. I do not have a food scale so I used "about" 3 cups of flour per the recipe. Crumbly dry--perhaps it should have said "about 2 cups"? Very disappointed as it sounded like a wonderful combination of flavors and I had company over for dinner. Note to self--no new recipes for company.
pamj46 Posted: 09/24/09
This was so dry, I used it as duck food and they would hardly eat it! I even tried poking holes and pouring a simple syrup infused with rosemary over the bottom...no luck. However, it had one redeeming quality...the taste was good.
karajb Posted: 09/24/09
Similar to all reviews...a bit dry, great lemon flavor (use all fresh lemon elements), reduce flour, and increase rosemary. I sent this to work with my husband asking for feedback and everyone loved it. It's a unique cake, and worth playing with to get just right.
Stirling1 Posted: 11/22/09
Many of the reviews commented on the cake being dry and not tasting enough of rosemary. I weighed the flour and used fresh rosemary (not to mention the fact that I love rosemary and tend to go slightly over the recipe amount) - my entire party LOVED this cake - perfect at the end of a relatively heavy meal - somewhat lighter, not too sweet - just excellent...could have been a bit more lemony - I will put in a bit of extra rind next time...
Harleysmom Posted: 01/10/10
Excellent. If you love lemon make this cake
Heffrob Posted: 02/01/10
I have made this cake for guests twice with rave reviews and requests for the recipe each time. I used fresh lemon juice and rosemary. It was not dry at all, I measured the flour very carefully after fluffing it up in my big flour tub. I also watched the time carefully as I am known for overcooking things! I did need more liquid for the glaze than what was called for, an easy adjustment.
zimmlovsbaking Posted: 06/06/10
Thankfully I read the reviews and only added 2 1/4 cups of flour. I also did some modifications which included 50/50 sugar and splenda to cut down on the calories, and since I didn't have any lemon extract, I used 1/3 cup juice instead of 1/4. I baked it in a loaf pan for 47 minutes at 325 (after 20 minutes at 350 it wasn't cooking evenly). It turned out beautifully and I brought it into work the morning after baking it and every person raved about how delicious it was. I will definitely add this to my lineup.