Lemon Rosemary Olive Oil Cake

🍋🌿🍋🌿

The best cake for any occasion. This one is such a hit! You can also swap the rosemary for lavender.

Ingredients

• 1½ cups extra-virgin olive oil
• 3 eggs
• 1 cup white sugar, plus extra for the top
• 1¼ cups full cream whole milk
• 2 tsp vanilla extract
• Zest and juice of 3 lemons
• 2 cups plain flour
• 2 tbsp finely chopped rosemary
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp bicarb soda
• Icing sugar to serve, optional
• Whipped cream or mascarpone, optional

Method

1. Whisk the oil, eggs, sugar, milk, vanilla and lemon together in one bowl. Add the rosemary.
2. Mix the remaining dry ingredients in a second bowl, then stir into the wet bowl until just combined. Be careful not to over mix.
3. Pour into a greased, lined cake tin. Sprinkle with 3 tbsp sugar before baking for a crunchy top.
4. Bake at 180°C for about 50 minutes.

Mixing tip: this batter comes together nicely with The Floaty Goat Dough Whisk - Black Oak.

Enjoy!