Lemon Rosemary Olive Oil Cake

From the Oliveoillovers blog; posted here for safekeeping. Can't wait to make this one - lots of my favorite ingredients, lemon, rosemary, olive oil, yogurt... can't go wrong. And in a bundt; the easiest cake pan ever!

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 2⁄3 cup extra virgin olive oil
• 2  eggs
• 1⁄4 cup lemon juice, fresh-squeezed
• 1  tablespoon lemon zest
• 2 1⁄2 teaspoons rosemary, fresh and chopped
• 1⁄2 teaspoon vanilla
• 1  cup  Greek yogurt
• 1 1⁄2 cups granulated sugar
• 3  cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon sea salt
• 1  cup confectioners' sugar (for icing)
• 2  tablespoons lemon juice, fresh-squeezed (for icing)

Directions

1. Begin by preheating the oven to 350F degrees. Grease your baking pan of choice and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.
2. In a large bowl, combine the eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, yogurt and granulated sugar, whisking until the mixture is light and smooth, about 1 -2 minutes.
3. In a separate bowl, thoroughly combine the flour, baking powder, baking soda and salt, and using a wooden spoon, fold into the wet ingredients, stirring until mixed together.
4. Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
5. Remove the cake from the oven and let cool in the pan for 10 minutes before removing the cake from the pan. Let the cake cool completely on a cooling rack and then prepare the icing: Whisk 1 – 2 tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake and let set before serving.