Preheat oven to 325. Lightly oil a 10-inch loaf pan and set aside.
In the bowl, beat eggs at high speed for 30 seconds. Add sugar and continue to beat until mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Gently fold in rosemary.
In a separate bowl, whisk together the flour, baking powder and salt. Gently fold the dry ingredients into the egg mixture. Pour the batter into the pan.
Bake for 45 to 50 minutes, rotating the pan halfway through, until the cake is golden brown and a skewer inserted in the center comes out clean. Let cool briefly in the pan, and then tip the cake out onto a rack to continue cooling.
Originally Submitted
9/12/2010
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