Hello my lovelies!
Today I challenge you to find a cake that is moister and smoother than this lemon, blueberry and rosemary cake! I strongly believe that it’s simply impossible…
Let’s see the recipe, Chef!
Lemon, Blueberry and Rosemary Cake
- 150 g sugar
- 3 eggs
- 120 g olive oil
- 150 g Greek yogurt
- 1 lemon
- ½ tsp salt
- 2 tbsp finely chopped rosemary leaves
- 250 g flour
- 2 tsp baking soda
- 100 g blueberries
- Butter and flour for the mold
- 140 g icing sugar
- 1 tbsp olive oil
Preheat your oven at 175 C / 345 F degrees.
Whisk the eggs and sugar.
Set aside the lemon zest. Keep the lemon juice.
Add the olive oil, yogurt, lemon zest, salt and rosemary. Mix.
Add the flour and baking soda.
Mix gently until you get an homogeneous mixture.
Add the blueberries and mix gently.
Butter and flour your cake mold.
Pour the batter in the mold and bake for 45 to 50 min.
Check with a knife at the end. Cook some more minutes if necessary.
Unmold the cake on a grid, place it upside down.
Press the lemon, set aside 1,5 tbsp juice.
Mix the rest of the juice with 70 g icing sugar.
Brush this sirup on the cake still warm. Let cool down.
Mix the remaining 1,5 tbsp lemon juice, 1 tbsp olive oil and the remaining 70 g icing sugar.
Pour on the cake when cold.