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

Directions

1. Preheat oven = 350 degrees F

2. In a medium bowl, sift together flour, baking powder, and salt

3. 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.

4. Add dry ingredients to egg/sugar/oil mixture, about 1/3 at a time. Do not over mix.

5. Prep cake pan (butter and line with parchment).

6. Pour batter into cake pan. Bake 30-40 minutes until toothpick comes out clean.

7. After baking, allow cake to cool.

8. 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.