LEMON ROSEMARY OLIVE OIL CAKE


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This simple Italian cake is usually served without a frosting or icing and is perfect for breakfast or with coffee/tea. The olive oil helps make the cake moist and gives it a bit of a citrus flavor. For this recipe, lemon and Powdered Rosemary are added for additional citrus-sweet flavors. It's a delicious, not too sweet treat, with a wonderful texture and a superior taste.

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Ingredients:

3 eggs (room temperature)

1 1/4 cup granulated sugar

zest from 2 lemons

2 Tblsns lemon juice

2 tsp lemon extract

1 Tblspn Powdered Rosemary

3/4 cup extra virgin olive oil

1 3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk (room temperature)

powdered sugar (optional) to sprinkle over finished cake

Directions: Preheat oven to 350 degrees. Spray (with cooking spray) a 9 inch cake pan. In a large mixing bowl, beat the eggs until foamy. Add the sugar and beat until fluffy. Blend in the lemon zest, lemon juice, lemon extract and the Powdered Rosemary. Add the olive oil and mix until combined. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture in small amounts. Slowly add the milk and mix until fully combined. Pour the batter in the prepared pan and bake in the preheated oven for 40 minutes or until a knife inserted into the middle of the cake comes out clean. Cool the cake an a rack. Serve sliced with powdered sugar sprinkled on top of each slice.



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