B.R. Cohn Winery & Olive Oil Company

Meyer Lemon Olive Oil Cake

Meyer Lemon Olive Oil Cake

Pair with our Sauvignon Blanc


  • 1 cup orange juice

  • 3 large eggs, room temp.

  • 2 cups granulated sugar

  • 1.25 cups B.R. Cohn Meyer Lemon Olive Oil

  • 1.5 cups whole milk

  • 2 oz orange liqueur, rum brandy or whisky

  • 1 tbsp lemon zest

  • 2 tsp fresh rosemary finely chopped

  • 2.5 cups AP flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp anise seed, crushed


Preheat oven to 350 degrees. Spray desired baking dishes with non stick spray, preferably 4 oz aluminum ramekins. Reduce orange juice over medium heat to ¼ cup. Add salt, stir and let cool. Lightly beat the eggs with paddle attachment in standing mixer. Add sugar, olive oil, milk, liqueur, lemon zest, anise and 1 tsp of rosemary. Mix for 1 minute until well blended. Sift together flour, baking soda, baking powder. Mix the dry mixture into the wet mixture. Whisk until well blended. (Mixture will seem very thin). Pour mixture into baking dishes and bake for 20-30 minutes or until the cake springs back in the middle when touched.

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