Lemon Rosemary Olive Oil Cake
Lemon, rosemary, and olive oil pair together perfectly for this delicious, moist, and airy cake.
Ingredients
- 1.5 cups flour
- ½ tbsp fresh rosemary finely diced
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Powdered sugar to top
- ½ cup olive oil
- 2 lemons zest and juice
- 1 cup granulated sugar
- 1 cup milk
- ¼ cup butter melted
- 3 eggs
Instructions
- Preheat oven to 350 degrees.
- In a bowl, whisk together flour, rosemary, salt, baking powder, and baking soda. In a separate bowl, whisk the eggs and then add the granulated sugar, olive oil, milk, butter, and the zest and juice from 2 lemons.
- Slowly incorporate the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!).
- Pour batter into an olive oil-coated 9-inch baking pan and cook in oven for 40-50 minutes.
- Let cool on a cooling rack before dusting with powdered sugar. Feel free to serve topped with fresh fruit.