Olive Oil, Lemon and Rosemary Cake

0
Average: 0 (0 votes)
(0 votes)
Olive Oil, Lemon and Rosemary Cake
share Share
print
bookmark_border Copy URL
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
16
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)
How healthy are the main ingredients?
sugarolive oilrosemaryrosemarysaltegg

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.
Tags