Description
Extra-virgin olive oil is a healthy product that’s locally produced and best used when it’s fresh. Here’s a recipe good for using up your current supplies so there’s room in your cupboard for the fresh new California olive oils when they become available. Edible East Bay’s marketing associate, Niki Z, makes this cake with rosemary and lemons from her garden.
Ingredients
Dry ingredients:
- 2 1/2 cups all-purpose flour (plus 2 tablespoons for preparing pan)
- 2 1/2 tablespoons finely chopped rosemary
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup extra-virgin olive oil
- 1/2 cup fat-free milk
- 2 teaspoons grated lemon peel
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 3 large eggs
For the lemon glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 350°. Grease a 10-inch tube pan, dust with 2 tablespoons flour, and set aside.
Combine dry ingredients in a large mixing bowl. Set aside.
Combine the wet ingredients in a medium mixing bowl and beat with a hand mixer at low speed for 2 minutes. Add to the flour mixture and beat until smooth.
Pour batter into the prepared pan and bake at 350° for 45 minutes or until wooden toothpick or skewer comes out clean. Cool in pan for 15 minutes and then invert on a wire rack to cool. It’s very important that the cake cools completely before you ice it with the following glaze.
To make the lemon glaze, place the powdered sugar in a 2-cup liquid measuring cup and add the lemon juice, stirring with a fork until smooth. Add a few more drops of lemon juice or a little more sugar as needed until the glaze is at the perfect viscosity for drizzling over the top of the cake. You’ll want the glaze to drip artfully down the sides and not be absorbed into the cake. Have fun with this part and don’t rush it!
- Category: Dessert
