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Lemon Rosemary Olive Oil Cake

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Lemon Rosemary Cake

Photo: Amanda’s Cookin

The sweetness and light perfume of finely chopped rosemary adds a hint of something special to this lovely Lemon Rosemary Olive Oil Cake.  Don’t be put off by adding herbs into a cake – rosemary is very versatile and it is absolutely delicious paired with lemon.

Perfect if you don’t want a sweet cake at the end of a meal.  Be adventurous and bake outside the square (tin). You won’t be disappointed.

This inventive and delicious Lemon Rosemary Olive Oil Cake is from the cake star Amanda’s Cookin.

Lemon Rosemary Olive Oil Cake
  • Non-stick cooking spray
  • 13.5 ounces all-purpose flour (roughly 2.5 – 2.75 cups)
  • 1½ tablespoons finely chopped fresh rosemary
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup olive oil
  • ½ cup low fat milk
  • 2 teaspoons grated lemon rind
  • ¼ cup fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon lemon extract
  • 3 large eggs
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Rosemary sprig for garnish (optional)
  1. For the full recipe go here: Lemon Rosemary Olive Oil Cake.

Happy baking!

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