Lemon-Rosemary Olive Oil Cake

Lemon-Rosemary Olive Oil Cake
Photo by Photo: Becky Luigart-Stayner

Ingredients

  • ½ teaspoon vanilla extract
  • 13.5 ounces all-purpose flour (about 3 cups)
  • 1 ½ cups granulated sugar
  • ½ teaspoon salt
  • 1 ½ tablespoons finely chopped fresh rosemary
  • ¼ cup fresh lemon juice
  • 1 tablespoon fresh lemon juice
  • + 11 more ingredients
    • Cooking spray
    • Fresh rosemary sprig (optional)
    • 2 teaspoons baking powder
    • 2 teaspoons grated lemon rind
    • ½ teaspoon baking soda
    • ¼ teaspoon lemon extract
    • ½ cup fat-free milk
    • 3 large eggs
    • ½ cup olive oil
    • 1 cup powdered sugar
    • 2 tablespoons all-purpose flour

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 suga...

View full recipe at My Recipes

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