Italian Lemon Rosemary Olive Oil Cake

🧂 Ingredients

• 2 cups flour

  (250 grams)
• 2/3 cup sugar

  (130 grams)
• 2 tablespoons chopped rosemary
• 3 eggs
• 2/3 cup extra virgin olive oil

  (150 ml)
• 1 lemon
• 1 tablespoon baking powder

  (15 grams)

Instructions

• 1 Preheat over to 375 degrees (180 degrees Celsius).
• 2 Grate the lemon. Squeeze the juice out of the lemon, remove the lemon seeds, and
  set aside.
• 3 In a blender, combine the sugar, half of the rosemary, and the grated lemon.
  Pulse until you have a fine, rosemary-lemon sugar.
• 4 Add the 3 eggs to the sugar and whisk well until you get a foam. Add the olive
  oil and lemon juice.
• 5 Add the flour and the baking powder. Sift them well for a smooth batter.
• 6 Grease a pan with some butter/oil and a little flour, and pour your batter,
  which should be creamy and with no clumps.
• 7 Add the rest of the rosemary twigs to the top of the batter to decorate.
• 8 Place the cake it in the oven for 35 minutes or until a toothpick comes out dry
  and the top is lightly golden.
• 9 When you take the cake out, top it with powder sugar.

Nutrition Info