Rosemary Lemon Olive Oil Cake -

5 from 1 vote

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.

Prep Time25

Cook Time35

Course: Cakes, Dessert

Cuisine: American

Servings: servings

Calories: 316kcal

Author: Natasha Minocha

Ingredients

1 3/4 cups All purpose flour
1/2 cup Almond meal
1/4 tsp Salt
2 tsp Baking powder
1/2 cup + 2 tbsp Raw sugar You can use regular white sugar too.
3 Eggs
1/2 cup Olive oil
1/4 cup Soy Milk You can use any milk.
1 tsp Vanilla extract
1 tbsp Lemon zest
1 tsp Fresh rosemary, finely chopped
3-4 drops Pure lemon oil Optional

Lemon Glaze

1/2 cup Icing sugar
3 tsp Lemon 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!

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