Family Foods

Rosemary-Lemon Olive Oil Cake

Makes 8 Rosemary Lemon Olive Oil Cake

Ingredients:

• 3/4 cup (180 mL) extra virgin olive oil, plus more for greasing

• 1 cup (250 mL) granulated sugar

• 3 large eggs

• 1/2 cup (125 mL) 2% milk

• 2 tbsp (30 mL) finely chopped fresh rosemary

• 1 tbsp (15 mL) finely grated lemon zest

• 1/4 cup (60 mL) fresh lemon juice

• 1 tsp (5 mL) vanilla extract

• 1 1/2 cups (375 mL) all-purpose flour

• 2 tsp (10 mL) baking powder

• 1/2 tsp (2 mL) baking soda

• 1/2 tsp (2 mL) salt

• Icing sugar, for dusting (optional)

Directions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan with olive oil and line the bottom with parchment paper.

2. Whisk together the olive oil and sugar in a large bowl until well combined. Add eggs one at a time, beating well after each addition.

3. Stir in the milk, rosemary, lemon zest, lemon juice, and vanilla extract until smooth.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.

8. Cool the cake in the pan on a wire rack for 10 minutes. Then invert onto a plate, peel off parchment, and let cool completely.

9. Dust with icing sugar before serving, if desired.