Lemon-Rosemary Olive Oil Cake

By KrissyW330

Marge Perry, Cooking Light

SEPTEMBER 2009

Ingredients

• Cooking spray
• 2 tablespoons all-purpose flour
• 2 1/2 cups all-purpose flour
• 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)

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

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.