- 3/4 cup golden/raw or white granulated sugar
- 2 large eggs, at room temperature
- 2 Tbsp lemon zest, finely zested, approx. 1 medium-large lemon
- 2 Tbsp freshly squeezed lemon juice, approx. 1 medium-large lemon
- 3/4 cup extra virgin olive oil
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups (225g) plain all purpose flour, levelled
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp fresh rosemary, finely chopped
- 1 Tbsp icing/confectioners sugar and sprigs of fresh rosemary, to decorate your cake
Preheat oven to 180ºC (356ºF). Line an 8 inch round baking pan with parchment paper, set aside. Alternatively, if you have a non-stick pan, grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
In a large mixing bowl, add sugar, eggs, lemon zest, and lemon juice.
Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
With the beater running on low-medium speed, slowly drizzle in the olive oil in a steady stream to emulsify, about 50 seconds in total.
Pour in the milk and vanilla extract. Beat for 15 seconds until well combined. Scrape down the sides if needed.
Add flour, baking powder, and finely chopped rosemary. Beat until incorporated, about 15 seconds, do not over-mix, just until it’s incorporated into a smooth batter and no lumps of flour remain. Scrape down the sides.
Pour batter into the prepared baking pan. Smoothing out the top.
Bake for 30-35 minutes, until a toothpick inserted into the middle, comes out clean and it’s lightly golden on top.
Remove from the oven and allow the cake to cool in the pan for 10 minutes.
Transfer to a wire rack to cool.
Dust over a light layer of icing sugar using a fine mesh sieve
Serve and enjoy!
Recipe found at Wholesome Patisserie