Olive Oil, Lemon and Rosemary Cake
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
- Ingredients
- non-stick cooking spray
- 3 cups all-purpose flour (plus 2 tablespoons)
- 1 ½ Tbsps finely chopped, fresh rosemary
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- ½ cup good-quality olive oil
- ½ cup fat-free milk
- 1 tsp grated Lemon peel
- ¼ cup fresh lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp Lemon extract
- 3 large eggs (lightly beaten)
- For Lemon Glaze
- 1 Tbsp fresh lemon juice
- 1 tsp fresh Lemon peel
- 1 cup powdered sugar
- In Addition
- 1 sprig fresh rosemary chopped (for garnish)
Preparation steps
1.
Preheat oven to 350º F. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
2.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, rosemary, baking powder, baking soda and salt in a large bowl.
3.
Combine sugar, olive oil, milk, lemon rind, lemon juice, vanilla extract, lemon extract and eggs in a medium bowl; beat with mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.
4.
Pour batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
5.
Cool in the pan for 15 minutes on a wire rack, remove cake from pan and cool completely.
6.
For Lemon Glaze:
7.
Combine confectioners' sugar, lemon rind and lemon juice, stirring until smooth. Drizzle lemon glaze mixture over cake. Garnish with chopped rosemary sprig, if desired. Slice and serve.
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