Lemon Rosemary Olive Oil Cake
Ingredients for Lemon Rosemary Olive Oil Cake
Makes one- 7 inch square x 2 inch deep cake, or 1- 9 inch round cake. Recipe adapted from Mario Batali.
1 cup all purpose flour (sifted)
0.5 cup '00' flour (sifted)
1 cup granulated sugar
1/2 cup extra virgin olive oil (don't skimp on quality oil)
4 large eggs
1 Tbsp baking powder
2 Tbsp lemon zest (increase for stronger lemon taste)
2 Tbsp rosemary- minced
1/8 cup fresh lemon juice
1/2 tsp salt
Preheat oven = 350 degrees F
In a medium bowl, sift together flour, baking powder, and salt
In a large bowl, beat the eggs with electric mixer about 1 minute. Gradually add in sugar, continue to beat. Add in olive oil, lemon juice, lemon zest, and rosemary.
Add dry ingredients to egg/sugar/oil mixture, about 1/3 at a time. Do not over mix.
Prep cake pan (butter and line with parchment).
Pour batter into cake pan. Bake 30-40 minutes until toothpick comes out clean.
After baking, allow cake to cool.
Drizzle cake with lemon glaze. Glaze is made with powdered sugar (1/4 cup) and lemon juice (2-3 Tbsp). Garnish with candied lemon peel and rosemary sprigs.