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Lemon-Rosemary Olive Oil Cake

Photo: Photo: Becky Luigart-Stayner
Yield 16 servings (serving size: 1 slice)
Rosemary lends evergreen essence, while olive oil enhances the flavor and maintains the moist texture of this Mediterranean-inspired cake. You can prepare it up to 2 weeks ahead and freeze, unglazed; top thawed cake with glaze before serving to your guests. Casual yet elegant, it's a fine finish for a dinner party featuring Spice-Rubbed Braised Beef, though it also makes a well-chosen addition to a dessert buffet.

Ingredients

  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 13.5 ounces 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
  • 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
  • Fresh rosemary sprig (optional)

Nutrition Information

  • calories 265
  • fat 7.9 g
  • satfat 1.3 g
  • monofat 5.3 g
  • polyfat 0.9 g
  • protein 3.9 g
  • carbohydrate 45.1 g
  • fiber 0.7 g
  • cholesterol 40 mg
  • iron 1.3 mg
  • sodium 211 mg
  • calcium 20 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 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 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.

  4. 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. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.