When Life Gives You Lemons... Make Lemon Olive Oil Rosemary Cake


I came across this recipe while perusing last month's Cooking Light. I'm always excited about a lemon recipe, and with this one I could use rosemary from our herb garden in addition to lemons from our tree. I never would have thought lemon, olive oil, rosemary and cake would make such a delightful concoction, but this was delicious! The combination of tastes was savory and sweet. And while it was baking, the house smelled so good!



* Cooking spray
* 2 tablespoons all-purpose flour
* 13.5 ounces all-purpose flour (about 3 cups)
* 1 1/2 tablespoons finely chopped fresh rosemary
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar
* 1/2 cup olive oil
* 1/2 cup fat-free milk
* 2 teaspoons grated lemon rind
* 1/4 cup fresh lemon juice
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon lemon extract
* 3 large eggs
* 1 cup powdered sugar
* 1 tablespoon fresh lemon juice
* Fresh rosemary sprig (optional)


1. Preheat oven to 350°.

2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.

3. 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.

4. Pour batter into prepared pan. Bake at 350° 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.

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