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Lemon Rosemary Olive Oil Cake Recipe


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     Lemon Rosemary Olive Oil Cake

Category   Desserts - Breads
Sub Category   None

Cooking spray
2 T. all purpose flour
13.5 oz. all purpose flour (about 3 C.)
1 1/2 T. finely chopped fresh rosemary
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 C. granulated sugar
1/2 C. olive oil
1/2 C. fat free milk
2 t. grated lemon rind
1/4 C. fresh lemon juice
1/2 t. vanilla extract
3 large eggs
1 C. powdered sugar
1 T. fresh lemon juice
Fresh rosemary sprig

Preheat oven to 350 degrees. Coat a 10 inch tube pan (or bundt) with cooking spray; dust with 2 T. flour. Weigh or lightly spoon 13.5 oz. 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 wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 T. lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.
Someone brought in tons of rosemary so I found this recipe to do something different rather than with meat. It's wonderful! I grated the lemon peel from the whole lemon and had leftover peel so added it to the frosting, it was nice and very pretty decorated with the sprigs of fresh rosemary.

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