When I first saw this recipe I was tentative that olive oil would be tasty in a cake, but then considered that the smooth and buttery flavors of the oil Homer called "liquid gold" would blend nicely with the earthiness of the rosemary and the freshness of the lemon. I do not post step-by-step photos because, despite several ingredients, this cake is a mere two-step process...very, very easy.
Lemon-Rosemary Olive Oil Cake
3 cups all-purpose flour (about 3 cups)
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 (I only used 1 cup)
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
Preheat oven to 350°. Prepare a 10" tube pan (I used a 10" round stone pan). Combine flour and next 4 ingredients (through salt) in a large bowl. 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. 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. The recipe calls for a lemon glaze but I opted to sprinkle confectioners sugar on top.
Very tasty. Older daughter and I had a slice with a spot of tea when we returned from seeing "The King's Speech." I felt very British indeed!
Recipe form Cooking Light, SEPTEMBER 2009