Olive Oil and Fresh Rosemary Cake

Recipe by 3 Zesty Lemons
READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F
  • In a bowl, use the whip attachment of a mixer, and beat the eggs for 30 seconds.
  • Add the sugar and continue to beat until the mixture is foamy and pale in color.
  • With the mixer running slowly, drizzle in the olive oil.
  • Using a spatula, gently fold the rosemary into the batter.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
  • Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray.
  • Bake for 45 to 50 minutes, rotating halfway through for even coloring.
  • When the cake is done it will be golden brown.
  • Allow to cool. .
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