Rosemary Olive Oil Cake with Lemon Glaze

Ingredients:

• For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup extra virgin olive oil
  • 2 large eggs
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 cup milk
  • Zest of 1 lemon

• For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon (optional)

Instructions:

1. Preheat Oven:

   • Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. Make the Cake Batter:

   • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   • In a separate bowl, whisk the olive oil, eggs, chopped rosemary, milk, and lemon zest until well combined.
   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

3. Bake:

   • Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

4. Prepare the Glaze:

   • While the cake cools, whisk together powdered sugar and lemon juice until smooth. Adjust consistency with more sugar or juice as needed.

5. Glaze and Serve:

   • Once the cake has cooled slightly, drizzle the lemon glaze over the top.
   • Optionally, sprinkle with extra lemon zest and rosemary for garnish.

Enjoy your Rosemary Olive Oil Cake with a bright and tangy Lemon Glaze!