Rating: 3 stars
15 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

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.

Marge Perry
Recipe by Cooking Light September 2009

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Credit: Photo: Becky Luigart-Stayner

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

265 calories; fat 7.9g; saturated fat 1.3g; mono fat 5.3g; poly fat 0.9g; protein 3.9g; carbohydrates 45.1g; fiber 0.7g; cholesterol 40mg; iron 1.3mg; sodium 211mg; calcium 20mg.
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