KITCHEN
Lemon – Rosemary Olive Oil Cake 
| The flavors of this cake will surprise you. It is a wonderfully aromatic, easy to prepare snacking cake that is also good the next day. I like to make it in a cast iron skillet seasoned with olive oil which gives the outside of the cake a nice flavor and texture. | ||
| CAKE: | ||
1 ¼ cup |
all purpose flour | |
¼ tsp |
baking powder | |
1/4 tsp |
baking soda | |
1/4 tsp |
salt | |
2 |
eggs, room temperature | |
1 cup |
sugar | |
| 1/2 cup | extra virgin olive oil | |
| 3/4 cup | milk | |
| ADDITIONS: | ||
| 2 tbs | chopped fresh rosemary | |
| 1 med | lemon, zest and juice | |
| 1 cup | freshly grated good quality Parmesan cheese | |
| several grinds | coarsely ground black pepper | |
| Preheat oven to 350. Season a 9-inch cast iron skillet with olive oil. | ||
| In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. | ||
| In another medium bowl, whisk together the eggs, and sugar until thoroughly blended. Whisk in olive oil and milk. | ||
| Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in rosemary, lemon zest, lemon juice, black pepper, and Parmesan. | ||
| Pour batter into skillet and bake until cake is firm and toothpick inserted in center comes out clean, about 40 minutes. | ||
| Serve warm or at room temperature. | ||