Lemon Rosemary Cake Recipe
Yield: 8 to 10 slices
Ingredients:
a.. 6 ounces extra light olive oil
b.. 2 eggs
c.. 1/4 cup lemon juice
d.. 1 tablespoon lemon zest
e.. 2 1/2 teaspoons fresh, chopped rosemary
f.. 1/2 teaspoon vanilla
g.. 1 1/3 cup plain yogurt
h.. 1 2/3 cup granulated sugar
i.. 3 cups self-rising flour
Preparation:
How to make lemon rosemary olive oil cake:
Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.
Whisk the olive oil, eggs, lemon juice, lemon zest, rosemary, vanilla, yogurt,
and sugar together until the mixture is light and fluffy. Stir in the flour
until it is completely incorporated. Pour the batter into the prepared loaf pan
and bake the cake for 45 minutes, until the surface is light golden brown and
the cake tests done with a wooden pick in the center.
Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the
sides and remove the cake from the pan. Allow the cake to continue cooling on a
wire rack.
This lemon rosemary cake recipe makes 8 to 10 servings.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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