Rosemary Lemon Olive Oil Cake
Rosemary Lemon Olive Oil Cake packs a beautiful punch. Each moist and crumbly morsel is an explosion of lemony hints married to earthy and fruity flavors.
lemon cake, olive oil cake
All purpose flour
cup + 2 tbsp
You can use regular white sugar too.
You can use any milk.
Fresh rosemary, finely chopped
Pure lemon oil
Preheat your oven to 180C. Grease your bundt pan really well. You can also use a 9" cake tin.
Sift the flour, salt and baking powder.
Stir in the almond meal.
In another large bowl, beat together the eggs and sugar until doubled in volume.
Pour in the olive oil, milk, vanilla extract and lemon oil ( if using) into the egg mixture.
Fold into the dry ingredients.
Fold in the chopped rosemary and lemon zest.
Pour the cake batter evenly into the prepared pan.
Bake for 30-35 minutes, or until a skewer inserted in the center comes out with just a few moist crumbs attached.
Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.
Whisk together the lemon juice and icing sugar until thick and smooth.
Spoon the glaze over the cooled cake. Sprinkle some lemon zest and rosemary sprigs on top for garnish. Enjoy!
Rosemary Lemon Olive Oil Cake -
-July 10, 2020