This Lemon Rosemary Olive Oil Cake is deliciously lemony and moist and topped with a zesty lemon glaze. The aromatic rosemary really enhances this rustic cake.
Prep: 15 mins
Cook: 45 mins
Yields: 10 Servings
1Preheat oven to 350° F.
2Coat a 10-inch tube pan with Baker's Joy cooking spray; or regular cooking spray then dust with 2 tablespoons flour. Combine flour and next 4 ingredients (through salt) in a large bowl.
3Place 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.
4Pour batter into prepared pan. Bake at 350° F for 45 minutes or until a 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 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.