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Lemon Rosemary Olive Oil Cake

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.