Moist & light lemon rosemary olive oil cake

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Ingredients:

• 1.5 cups olive oil

• 3 eggs

• 2 tsp vanilla extract

• 2 lemons mainly for zest but use one for juice

• 2 cups all purpose flour

• 1 tsp salt

• 0.5 tsp baking powder

• 0.5 tsp baking soda

• 1.25 cups of white sugar

• 1 sprig of Rosemary or 2 tbs

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Steps:

1. Preheat oven to 350*F and oil brush your desired baking pan w olive oil

2. In a bowl mix all your ingredients until we’ll combined. I used a hand mixer since it makes a smooth thick mixture.

3. Pour batter into pans and bang pans to release air bubbles

4. Bake for 40-50 min depending on your pan size. For small 3 in round pans 35-40 min was good for me.

5. Allow cakes to cool for 10-15 min room temp then score perimeter of each to release from pans. Flip cakes over on top desired plate.

6. Toppings:

• sifted powder sugar

• Lemon slices

• Rosemary

• Raspberries

• Lemon glaze: 1/4 lemon juice, splash of vanilla extract, and 1/4 cup powdered sugar. Whisk until thick glaze

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