Lemon-Rosemary Olive Oil Cake

Mine came out dry and bitter--I do not think it is a flour amount issue as much as a chemistry problem. Probably would be better to leave out the lemon juice and add more milk and lemon zest. There are much better recipes for lemon cakes -- this one was sadly a waste of time and ingredients for me.

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.

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.

Excellent. If you love lemon make this cake

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.

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...

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.

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.

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!

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.

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.

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!!!

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.

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.