Lemon Rosemary Olive Oil Cake

Name: Lemon Rosemary Olive Oil Cake
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)

AuthorJulie

Yields1 Serving

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)

Preheat oven to 350F.

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.

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.

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.

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

Categorycake, eating out

Ingredients