INGREDIENTS

½ Cup Extra Virgin Olive Oil
2 Tbsp. all purpose flour and additional (about 3 cups)
1 and ½ Tbsp. finely chopped fresh rosemary
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 and ½ cups granulated sugar
½ cup olive oil
½ cup fat-free milk
2 tsp. grated lemon rind
¼ cup fresh lemon juice
½ tsp. vanilla extract
¼ tsp. lemon extract
3 large eggs
1 cup icing sugar
1 Tbsp. fresh lemon juice
Fresh rosemary sprig (optional)

METHOD

1. Preheat oven to 180C degrees.
2. Coat a 25-centimetre tube pan with cooking spray.
3. Dust with 2 tablespoons flour.
4. Weigh or lightly spoon 380 grams of flour into dry measuring cups. Level with a knife.
5. Combine flour and next 4 ingredients (through salt) in a large bowl.
6. 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.
7. Add to flour mixture, beat until blended.
8. Pour batter into prepared pan. Bake at 350C for 45 minutes or until a wooden toothpick inserted in centre comes out clean.
9. Remove from pan and cool for 15 minutes on wire rack.
10. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake.
11. Garnish with rosemary sprig if desired.