Lemon Rosemary Olive Oil Cake
By á-2304
Rate this recipe
5/5
(1 Votes)
Ingredients
- Cooking spray
- 2 Tbsp. flour
- 13.5 ounces flour (3 cups)
- 1 1/2 Tbsp. finely chopped fresh rosemary
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cup sugar
- 1/2 cup olive oil
- 1/2 cup milk
- 2 tsp. grated lemon zest
- 1/4 cup lemon juice
- 1/2 tsp. vanilla extract
- 1/4 tsp. lemon extract
- 3 eggs
- 1 cup powdered sugar
- 1 Tbsp. lemon juice
Details
Preparation
Step 1
Preheat oven to 350.
Coat a 10-inch angel food pan with cooking spray. Dust with 2 tablespoons flour.
Combine flour, rosemary, baking powder, baking soda and salt in large bowl.
Place sugar and next seven ingredients (through eggs) in a medium bowl; beat at low speed 2 minutes. Add to flour mixture; beat until blended.
Pour batter into prepared pan. Bake for 45 minutes. Cool in pan for 15 minutes on wire rack. Remove from pan and cool completely.
Combine powdered sugar and 1 Tbsp. lemon juice. Drizzle sugar mixture over cake.
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