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Lemon and Rosemary Olive Oil Cake

Posted by Susie Taylor on

lemon and rosemary cake

These are the quantities I used but it has made a rather big cake – it’s lucky my brother loves it so much!!

Ingredients – 160ml extra virgin olive oil, 2 eggs, 60ml freshly squeezed lemon juice, 1 tbsp lemon zest, 3 tsp chopped rosemary (or more if you want), ½ tsp vanilla paste, 150g greek yogurt, 300g sugar, 400g self raising flour, 1 tsp sea salt, icing sugar and freshly squeezed lemon juice for icing.

Heat the oven to 180C – grease a cake tin – I used a 9” tin with these quantities – combine the olive oil, eggs, lemon juice and zest, rosemary, vanilla paste, yogurt and sugar and whisk until smooth. Then gradually fold in the flour and salt using a wooden spoon. Pour into the cake tin and bake for 40 mins. Remove from the tin and cool, then drizzle with icing.


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