Cake Ingredients:

• 13.5 oz all purpose flour
• 1 ½ tablespoons of chopped fresh rosemary
• 2 teaspoons of baking powder
• ½ teaspoons of salt
• 1 ½ cups of granulated sugar
• ¼ cup High-Hand Meyer Lemon Extra Virgin Olive Oil (EVOO)
• ¼ cup High-Hand Rosemary Infused Olive Oil
• ½ cup milk
• 2 teaspoons of lemon zest
• ¼ cup of lemon juice
• 3 eggs

Preparation:

1. Combine all dry ingredients in bowl. In mixing bowl, stir together sugar, oil, milk, zest, juice & eggs.
2. Add ingredients together with wet ingredients until combined & smooth.
3. Pour into bundt pan & bake at 350 for 45-50 minutes until golden brown.

Icing Ingredients:

• 1 cup powered sugar
• 1 teaspoon lemon juice

Preparation:

1. Mix together and pour over cooled cake.
2. Serve!