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

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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.

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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.

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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.

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4

Completely cool on wire rack. Mix lemon juice and powdered sugar. Pour sugar mixture on cake.

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5

The nutritional information below is an estimate and may vary depending on the ingredients.

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also see

also see

Easy Cranberry Upside Down Cake Recipe