Lemon Rosemary Olive Oil Cake

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Lemon Rosemary Olive Oil Cake
Preparation Time: 30 Minutes
Serves 16

Cooking Spray
1/2 Cup La Pedriza or Castello Extra Virgin Olive Oil
2 Tbsp. all purpose flour+ 13.5 oz. additional (about 3 cups)
1 1/2 Tbsp. finely chopped fresh rosemary
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup fat-free milk
2 tsp. grated lemon rind
1/4 cup fresh lemon juice
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
3 large eggs
1 cup powdered sugar
1 Tbsp. fresh lemon juice
Fresh rosemary sprig (optional)
Preheat oven to 350 degrees. Coat a 10-inch tube pan with cooking spray. Dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour into dry measuring cups. Level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture, beat until blended. Pour batter into prepared pan. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pan and cool for 15 minutes on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig if desired.

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