Lemon-Rosemary Olive Oil Cake
A super soft cake made with olive oil, freshly squeezed lemon juice, and a fresh rosemary. Perfect for breakfast or an afternoon coffee break.
Servings: 1 large cake
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons finely chopped fresh rosemary
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar I used 1 cup
- ½ cup olive oil
- ½ cup fat-free milk I used whole organic milk
- 2 teaspoons grated lemon rind
- ¼ cup fresh lemon juice
- 3 large eggs
- Glaze
- 1 cup powdered sugar
- 1 Tablespoon fresh lemon juice I used about 3
Instructions
- Preheat oven to 350 F.
- Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons of flour. Combine flour, and next 4 ingredients (through the salt)in a large bowl.
- Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed until smooth (about 2 minutes). Add to flour mixture; beat until blended.
- Pour batter into prepared pan. Bake at 350F for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and lemon juice. Drizzle sugar mixture over cake.