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Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 2 tablespoons all-purpose flour

  3. 13 1/2 ounces all-purpose flour (about 3 cups)

  4. 1 1/2 tablespoons finely chopped fresh rosemary

  5. 2 teaspoons baking powder

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 1 1/2 cups granulated sugar

  9. 1/2 cup olive oil

  10. 1/2 cup fat-free milk

  11. 2 teaspoons grated lemon rind

  12. 1/4 cup fresh lemon juice

  13. 1/2 teaspoon vanilla extract

  14. 1/4 teaspoon lemon extract

  15. 3 large eggs

  16. 1 cup powdered sugar

  17. 1 tablespoon fresh lemon juice

  18. Fresh rosemary sprig

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.

  3. 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.

  4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely 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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