Lemon Rosemary Olive Oil Cake

Lemon Rosemary Olive Oil Cake

AuthorJulie

4 large eggs
¾ cup sugar
grated zest and juice of a lemon
½ cup regular or extra virgin olive oil or canola oil
1 ½ cups all-purpose flour
2 tsp baking power
¼ tsp salt
2 sprigs of rosemary, leaves stripped off and chopped
1 unpeeled pear, finely chopped or grated (optional)
a couple more sprigs of rosemary to decorate the top (optional)

1

Preheat oven to 350F.

2

In a large bowl, beat the eggs for a minute, until frothy. Beat in the sugar and continue to beat for a few minutes, until the mixture is thick and pale. Beat in the lemon zest, juice and olive oil.

3

In a small bowl, combine the flour, baking powder and salt. Add it to the egg mixture and stir by hand until almost combined; add the rosemary and pears (if you're using them) and stir just until blended.

4

Pour into an 8"x4" or 9"x5" loaf pan that has been sprayed with nonstick spray. Lay a couple sprigs of rosemary on the top.

5

Bake for about 45 minutes, until golden and springy to the touch.

Category,

Ingredients

 4 large eggs
 ¾ cup sugar
 grated zest and juice of a lemon
 ½ cup regular or extra virgin olive oil or canola oil
 1 ½ cups all-purpose flour
 2 tsp baking power
 ¼ tsp salt
 2 sprigs of rosemary, leaves stripped off and chopped
 1 unpeeled pear, finely chopped or grated (optional)
 a couple more sprigs of rosemary to decorate the top (optional)

Directions

1

Preheat oven to 350F.

2

In a large bowl, beat the eggs for a minute, until frothy. Beat in the sugar and continue to beat for a few minutes, until the mixture is thick and pale. Beat in the lemon zest, juice and olive oil.

3

In a small bowl, combine the flour, baking powder and salt. Add it to the egg mixture and stir by hand until almost combined; add the rosemary and pears (if you're using them) and stir just until blended.

4

Pour into an 8"x4" or 9"x5" loaf pan that has been sprayed with nonstick spray. Lay a couple sprigs of rosemary on the top.

5

Bake for about 45 minutes, until golden and springy to the touch.

Lemon Rosemary Olive Oil Cake
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