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:
- Combine all dry ingredients in bowl. In mixing bowl, stir together sugar, oil, milk, zest, juice & eggs.
- Add ingredients together with wet ingredients until combined & smooth.
- 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:
- Mix together and pour over cooled cake.
- Serve!
No problem, EVOO is shorthand for Extra Virgin Olive Oil