Ingredients: 
13.5 oz all purpose flour
1 ½ Tbsp Chopped fresh Rosemary
2 Tsp Baking Powder
½ tsp Salt
1 ½ Cup granulated sugar
¼ Cup High Hand Meyer Lemon EVOO
¼ cup High Hand Rosemary EVOO
½ Cup milk
2 tsp lemon zest
¼ cup lemon juice
3 eggs
Direction: 
Combine all dry ingredients in bowl. In mixing bowl, stir together sugar, oil, milk, zest, juice & eggs zest, juice & eggs
Add ingredients together w/wet ingredients until combined & smooth .
Pour into bundt pan & bake @ 350  for 45-50 mns, until golden brown

Icing:

1 cup powered sugar

1 tsp lemon juice

mix together and pour over cooled cake & serve

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