Lemon Rosemary Olive Oil Cake with Candied Lemons

Lemon Rosemary Olive Oil Cake with Candied Lemons

Lemon Rosemary Olive Oil Cake with Candied Lemons


50 minutes

Details
  • Servings:   12
  • Calories:   445
  • Protein:   7g
  •  
  • Fiber:   6g
  • Sugar:   47g
  • Carb Total:   72g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   15g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course, desserts
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Cuisine
  • american
Ingredients
  • 2 cups Granulated Sugar, Divided
  • 3 cups Spelt Flour Or Whole Wheat Pastry Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Kosher Salt
  • ½ cups Olive Oil
  • ¾ cups Almond Milk (or Other Non Dairy Milk)
  • ¼ cups Canola Oil
  • 2 whole Lemons, Juiced, Keep The Two Lemons Separate
  • 1 teaspoon Grated Lemon Zest
  • ½ cups Water
  • 2 whole Lemons, Thinly Sliced
  • 1 cup Powdered Sugar
  • 1 Tablespoon Fresh Rosemary, Finely Chopped
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