Lemon-Rosemary Olive Oil Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Rosemary lends evergreen essence, while olive oil enhances the flavor and maintains the moist texture of this Mediterranean-inspired cake. You can prepare it up to 2 weeks ahead and freeze, unglazed; top thawed cake with glaze before serving to your guests. Casual yet elegant, it's a fine finish for a dinner party featuring Spice-Rubbed Braised Beef, though it also makes a well-chosen addition to a dessert buffet. Ingredients:
cooking spray |
2 tablespoons all-purpose flour |
13.5 ounces all-purpose flour (about 3 cups) |
1 1/2 tablespoons finely chopped fresh rosemary |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups granulated sugar |
1/2 cup olive oil |
1/2 cup fat-free milk |
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 cup powdered sugar |
1 tablespoon fresh lemon juice |
fresh rosemary sprig (optional) |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.
4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.
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