Lemon & Olive Oil Cake with Rosemary Glaze

Ingredients

• 2 cups all-purpose flour
• 1 cup extra virgin olive oil
• 2 large lemons
• 2 tablespoons fresh rosemary
• 2 teaspoons baking powder
• 1.5 cups granulated sugar
• 1 cup plant-based milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons water

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. 2

   In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1.5 cups of granulated sugar until well combined.

3. 3

   In another bowl, combine 1 cup of extra virgin olive oil, 1 cup of plant-based milk, the juice and zest of 2 large lemons, and 1 teaspoon of vanilla extract. Mix until smooth.

4. 4

   Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

5. 5

   Fold in 2 tablespoons of finely chopped fresh rosemary to the batter.

6. 6

   Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

8. 8

   While the cake is cooling, prepare the rosemary glaze. In a small bowl, combine 1 cup of powdered sugar, 2 tablespoons of water, and 1 tablespoon of finely chopped fresh rosemary. Mix until smooth.

9. 9

   Once the cake is completely cool, drizzle the rosemary glaze over the top, allowing it to drip down the sides.

10. 10

    Slice the cake into 8 pieces, serve, and enjoy your Lemon & Olive Oil Cake with Rosemary Glaze!