Quick and Easy!

Lemon Rosemary Olive Oil Cake

Lemon Rosemary Olive Oil Cake Serves: 16

Ingredients

  • Cooking Spray
  • 2 Tablespoons all purpose flour
  • 3 cups all-purpose flour
  • 1.5 Tablespoons finely chopped fresh rosemary
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1.5 Cups granulated sugar
  • 1/2 Cup olive oil
  • 1/2 Cup fat-free milk
  • 1/2 Teaspoons grated lemon rind
  • 1/4 Cup fresh lemon juice
  • 1/2 Teaspoon vanilla extract
  • 1/4 Teaspoon lemon extract
  • 3 Large eggs
  • 1 Tablespoon fresh lemon juice
  • Optional: Fresh rosemary sprig
  • 1 Cup Powdered Sugar

Instructions

  • Preheat oven to 350 degrees. (If using glass reduce temperature by 25 degrees)
  • Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
  • Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife.
  • Combine flour and next 4 ingredients (through salt) in a large bowl.
  • Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with mixer at low speed 2 minutes or until smooth.
  • Add to flour mixture; beat until blended.
  • Pour batter into prepared pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in center comes out clean.
  • Cool in pan for 15 minutes on a wire rack, and remove from pan.
  • Cool completely on a wire rack, and remove from pan.
  • Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth.
  • Drizzle sugar mixture over cake.
  • Garnish with rosemary sprig, if desired.

This and others recipies available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746