Rosemary Olive Oil Cake

Fresh and fragrant with a savory edge, this moist, tender bake highlights rosemary olive oil for a simple, spring-ready treat that’s effortlessly delicious.

INGREDIENTS:

FOR THE CAKE:

• 1 cup Rosemary Extra Virgin Olive Oil
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp Pink Crystal Salt
• 3 tbsp fresh rosemary, finely chopped
• 1 cup milk
• Zest of 1 lemon

FOR THE GLAZE (optional):

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp Grand Cru de la Luna Extra Virgin Olive Oil

DIRECTIONS:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the olive oil and sugar until well combined. Add eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition.
3. In a separate bowl, mix the flour, baking powder, salt, and rosemary. Gradually add this dry mixture to the wet ingredients, alternating with milk, and stir until just combined.
4. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. If desired, mix the glaze ingredients and drizzle over the cooled cake.