Lemon Rosemary Olive Oil Cake

Hello!  We're back with new recipes you can enjoy with Luna Olivo olive oil and balsamic.  We are also revamping our store to make the products more accessible, so we hope to see you over there!

Preparation Time: 30 Minutes
Serves 16

Ingredients

Cooking Spray
1/2 Cup Luna Olivo Mission Olive Oil
2 Tbsp. all purpose flour+ 13.5 oz. additional (about 3 cups)
1 1/2 Tbsp. finely chopped fresh rosemary
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups granulated sugar
1/2 cup Luna Olivo Mission olive oil
1/2 cup fat-free milk
2 tsp. grated lemon rind
1/4 cup fresh lemon juice
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
3 large eggs
1 cup powdered sugar
1 Tbsp. fresh lemon juice
Fresh rosemary sprig (optional)

Directions

Preheat oven to 350 degrees. Coat a 10-inch tube pan with cooking spray. Dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour 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 degrees for 45 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pan and cool for 15 minutes 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.