Ingredients for Rosemary Olive Oil Cake
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Oranges, Juice Of
- 1/2 cup milk (Optional - recipe seems to omit this, adding it for potential flexibility)
- 1/2 cup extra virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- Oranges, Zest Of
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How to Make Rosemary Olive Oil Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch loaf pan or 8-inch round cake pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1/2 cup extra virgin olive oil, 2 tablespoons finely chopped fresh rosemary, and the zest of 1 orange.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve warm or at room temperature. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
126g
Fat
28g
Carbs
17g
