Recipe: Catholic Guilt and Lemon Rosemary Olive Oil Cake
Olive oil, lemon juice, and rosemary make a soft lemon-rosemary olive oil cake. Perfect for morning or afternoon coffee. Our summer ended 3 weeks ago. I sent my toddler to Pre-K with other Harvard-bound toddlers this year. He's a full-time student. I'm alone. Early silence was unsettling.
Ingredient
– 3 cups all-purpose flour– 1 ½ tablespoons finely chopped fresh rosemary– 2 teaspoons baking powder– ½ teaspoon baking soda– ½ teaspoon salt– 1½ cups granulated sugar– ½ cup olive oil– ½ cup fat-free milk– 2 teaspoons grated lemon rind– ¼ cup fresh lemon juice– 3 large egg– Glaze– 1 cup powdered sugar– 1 Tablespoon fresh lemon juice
Direction
1
Heat oven to 350 F.
Sprinkle 2 tablespoons of flour on a 10-inch tube pan coated with cooking spray. Mix flour, next 4 ingredients (through salt) in a large bowl.
2
Beat granulated sugar, next 7 ingredients (through eggs) in a medium bowl with a mixer at low speed for 2 minutes until smooth. Add to flour mixture and mix.
3
Put batter in pan. Bake at 350F for 45 minutes or until center toothpick comes out clean. Let cool in pan on wire rack for 15 minutes before removing.
4
Completely cool on wire rack. Mix lemon juice and powdered sugar. Pour sugar mixture on cake.
5
The nutritional information below is an estimate and may vary depending on the ingredients.