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.
Prep Time25 minutesmins
Cook Time35 minutesmins
Course: Dessert
Keyword: lemon cake, olive oil cake
Servings: 10servings
Calories:
Author: Natasha Minocha
Ingredients
1 3/4cupsAll purpose flour
1/2cupAlmond meal
1/4tspSalt
2tspBaking powder
1/2cup + 2 tbspRaw sugarYou can use regular white sugar too.
3Eggs
1/2cupOlive oil
1/4cupSoy MilkYou can use any milk.
1tspVanilla extract
1tbspLemon zest
1tspFresh rosemary, finely chopped
3-4dropsPure lemon oilOptional
Lemon Glaze
1/2cupIcing sugar
3tspLemon juice
Instructions
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.
Lemon glaze
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!