Lemon-Rosemary Olive Oil Cake

Photo: Photo: Becky Luigart-Stayner

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.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 7.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.9g
  • Carbohydrate: 45.1g
  • Fiber: 0.7g
  • Cholesterol: 40mg
  • Iron: 1.3mg
  • Sodium: 211mg
  • Calcium: 20mg

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)

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 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. 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. 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.
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